Content

• Steps
• Method 1 of 6: Preparing to Freeze
• Method 2 of 6: Whole twigs, stems, or large leaves
• Method 3 of 6: Grated or Chopped Greens
• Method 4 of 6: Freezing in ice cubes
• Method 5 of 6: Freezing in butter
• Method 6 of 6: Freeze in vegetable oil
• Tips

Spicy herbs can be frozen. Usually this is done in order to prepare them for future use in a quick way, when there is no time for more complex actions. Most herbs retain their taste after freezing, but not all have a presentable appearance after it. Here are some ways to freeze them.

Steps

Method 1 of 6: Preparing to Freeze

1. 1 Be aware that most herbs will not retain their appearance after freezing. Many will turn into porridge, but retain their taste, that is, they can be perfectly added to soups, stews, breads and the like, but not to salads and not to decorate dishes with them.
   • Keep in mind: Not everyone agrees that herbs can be frozen at all. Some chefs believe that freezing destroys herbs and should be avoided. At the same time, others believe that freezing herbs is a great way to preserve them. Try freezing some herbs as an experiment to see if you really like the result.
   • Herbs to freeze: scallions, chervil, dill, fennel leaves, parsley and tarragon. Freeze herbs that don't dry well (for example, chives, basil, chervil, cilantro and dill).
   • Keep in mind that some herbs are best dried rather than frozen. For example, rosemary can be dried easily and hassle-free and will retain its scent for a long time.
2. 2 Collect the herbs after the dew is dry. The idea is to harvest them before the sun evaporates the herbal oils, but after the morning dew has dried. However, the need to collect them before the sun warms them up depends on the area in which you live: if the weather is not too hot, you can collect them at any time of the day.
   • Do not pick herbs when they are wet, as they can easily become moldy. For freezing purposes, you will need to get rid of excess water.
3. 3 Prepare herbs before freezing. Grasses should be cleaned of dirt, insects, weeds and other contaminants. If necessary, gently but thoroughly wash dirty herbs and dry them completely before freezing. If you know that the herbs grew in a clean place, you can simply brush off the dirt from them with a brush, and this will be better than vigorous washing.
   • If you've washed herbs, spread them out on absorbent paper to transfer moisture to it, and then blot dry.
4. 4 Choose a freezing method from the following. Try to use frozen herbs within two months so they don't lose their flavor. Herbs that have been frozen for too long can become tasteless or even unpleasant to the taste.

Method 2 of 6: Whole twigs, stems, or large leaves

1. 1 Choose herbs that you can freeze with twigs. Some herbs will retain their shape when frozen, such as rosemary, parsley, or thyme. You can freeze bay leaves in the same way.
2. 2 Line a baking sheet or tray with parchment paper or kitchen foil.
3. 3 Place the sprigs on a baking sheet or tray. Place in the freezer to freeze.
4. 4 Remove herbs from the freezer. Put them in bags or freezer containers. Sign the contents and date of freezing and place back in the freezer. Use within two months.

Method 3 of 6: Grated or Chopped Greens

1. 1 Grate or finely chop the herbs before freezing. This will protect them from turning into a mushy mixture that many soft leaves will turn into anyway.
   • You can grate or finely chop the herbs individually, or make a mixture of matching herbs.
2. 2 Place the herbs in small freezer bags. Date and name the herb or mixture.
3. 3 Freeze. Use within two months.

Method 4 of 6: Freezing in ice cubes

This method helps to avoid turning the herbs into porridge. The herb ice cube can be tossed into soup, stew, or other hot dishes during cooking to add both flavor and some liquid.

1. 1 Wash and dry the ice cube tray completely. If you are freezing large amounts of grass, use more trays.
2. 2 Chop the herbs finely. Fill each compartment in the tray ¼.
   • This method is suitable for both individual types of herbs, and for their mixtures.
3. 3 Fill each grass cell with a little water. Do not overdo it with water so that the grass does not float.
   • Note: Some find it easier to add a little water, then add the herb, and then add a little more water. Experiment to see which works best for you.
4. 4 Freeze the cubes. Once frozen, transfer to airtight freezer bags or containers, label and date.
5. 5 Place back in the freezer. Leave the cubes there until needed.
6. 6 Use within two months. Just add one or two cubes to the dish you are cooking.
   • To help you measure: 1 herb ice cube equals approximately 1 tablespoon of chopped herb.

Method 5 of 6: Freezing in butter

1. 1 Make herbal oil. Butter can be paired with a variety of herbs, including thyme, basil, rosemary, or herbal blend.
2. 2 Wrap the butter in kitchen foil. Place it in the freezer tray and cover. Mark and date.
   • You can freeze small pieces (easier to defrost), butter sausage, or a whole piece of herbal butter. Make it the way you like for cooking and storage.
3. 3 Use oil. The herbal oil can be stored for up to 12 months. You can either cut off a piece of frozen butter and thaw it, or defrost the whole piece, depending on your needs. Place the butter in the refrigerator to defrost, keeping it covered, and use within 2-3 days.

Method 6 of 6: Freeze in vegetable oil

1. 1 Use the ice cube method above. However, this time, use a food processor to puree soft-leaved herbs (such as basil, parsley, or cilantro) with a little olive oil or other less flavored vegetable oil of your choice. The grass must be completely dry before processing.
   • The proportion is approximately 1 cup fresh herb per ¼ cup oil.
2. 2 Combine the herb and oil in a food processor until smooth.
3. 3 Pour the herb and oil mixture into an ice cube tray. Fill the cells with ¾. Not add water.
4. 4 Place the tray in the freezer to freeze. When the cubes are frozen, transfer them to the freezer bags. Sign the name of the herb and the date.
5. 5 Use one or two cubes as needed. Use within three months.

Tips

• Blanched herbs can be frozen for up to 6 months. However, in any case, the sooner you use frozen herbs, the better, as the taste fades quickly even when frozen.
• Drying retains the flavor of most herbs as well as freezing.
• If you need to dry the grass after washing, it is convenient to use a plate drying rack. Simply spread the washed herbs in a clean dryer and let them dry.If there is a little sun falling on them through the window, so much the better: they will dry faster.