There are many ways of preserving herbs. Last week I talked about drying herbs. Another way to preserve herbs is to freeze them. Herbs that have been frozen actually taste fresher than dried herbs, but only for the first four months or so after freezing. After that the flavor declines rapidly. Freezing herbs should be done in addition to drying herbs not as a substitute for it.
There are two methods of freezing herbs. For lemon verbena, marjoram, mint, oregano, parsley, sage or tarragon use whole leaves, discarding the stems. To freeze dill, fennel or thyme, use tender sprigs. Basil discolors when it is frozen; to keep it green, dip the branches in boiling water, just for a second or two. Then discard the stems and gently dry the leaves.
Anything you’re freezing should be completely dry. Spread the herbs out on a cookie sheet and place in the freezer.
As soon as the herbs are frozen pack them into heavy plastic freezer bags. Place the bags in freezer safe containers for storage in your freezer.
For herbs that tend to fade rapidly when frozen, such as cilantro or chervil; combine 1 cup of chopped herbs with 1/3 to 1.2 cup water in a blender. Freeze in ice cube trays. As soon as the cubes are frozen place in plastic freezer bags. Use the cubes where you would the herb. Each cube equals about 2 Tbsp of freshly chopped herbs.
It’s always sad to see the end of the gardening season. Whether you dry your herbs or freeze them do take time to preserve your harvest so you can enjoy your fresh herbs all winter!
Nancy on the Home Front 
Thanks so much for sharing these tips….
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I froze basil last year using the ice cube tray method. Worked great!
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Freezing the herbs in ice cubes is such a fun idea! Thanks for sharing on the Tuesday Garden Party link up!
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I’m getting enough rosemary, thyme and oregano to put some by this year. Thanks for these great tips!
Found you at #HomesteadBlogHop
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Dane,
Isn’t it nice when you can dry your own herbs! 🙂
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Nancy I have been freezing my herbs for years like this. It makes it so easy when I am making soups or stews in the winter to just grab one of these frozen cubes and add it to my recipe. My favorite way to use herbs all winter long!
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Tracy,
It’s wonderful when you can use your own herbs all year round!
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I’ve done this a few times, but I keep forgetting about preserving in this way. Thanks for the reminder. I would love to have you post on my new blog hop—the Weekend Blog Hop at My Flagstaff Home (www.myflagstaffhome.com). It begins on Thursday evenings and lasts through the weekend, if you’re interested.
Jennifer
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Thanks Jennifer, I will stop by!
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I freeze my basil as pesto in ice cube trays. It’s wonderful to keep on top of a huge crop of basil and know later in the winter I can have garden-fresh pesto pasta, whenever I want. Good tip about blanching the basil for a second or two, I may try that if I don’t have time to make pesto before frost hits. You know how life gets crazy at the least convenient times! 🙂
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I have so much frozen peston in my freezer, I love it in the winter!
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Good to know! Thanks for sharing on the Homestead Blog Hop!
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This is useful info. Thanks for posting. And congrats on being featured at Wildcrafting Wednesday.
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Thanks for stopping by Jennifer!
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Quite good! Anything specific for oregano?? I’m wanting to save some of mine, whether dehydrated or frozen.
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I usually dry my oregano! Depending on the humidity I either just hand it up in the garage to dry or use my dehydrator!
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Hi Nancy! I’m trying to be better about freezing and dehydrating my herbs each year. I have a bunch of spearmint that I really need to stash away for winter tea. Thanks for sharing on Farm Fresh Tuesdays! I’m featuring your post next week. 🙂 When you have a moment, would you mind adding a link to our hop in your party page? Thanks!!!
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Lisa,
Thanks for the feature! Sorry about the oversight a link has been added to my party page! 🙂
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