Freezing Herbs: You Have To Pay Attention To This

Which herbs can be frozen?

• It is the same with herbs as with other foods. You bought too much of it or discovered a bush of wild herbs during a walk in the woods – maybe even with the help of the 1000 herbs app. If you have too many of these around the house, some are convenient to freeze. After defrosting, they taste better than dried herbs.
• Robust herbs such as rosemary, tarragon, oregano, thyme, fennel leaves, sage, chervil, chives, or flat-leaf parsley are suitable for freezing.
• Basil, on the other hand, should not be frozen. The leaves turn brown and mushy and lose almost all of their nutritional value in the freezer.

Prepare the herbs for freezing

• Wash the herbs immediately after harvesting and remove any brown spots.
• Dry the herbs and chop them into small pieces. You can then conveniently portion the herbs.

Freeze the herbs

• An easy way to freeze herbs is with ice cubes. Put the chopped herbs in an ice cube tray, pour a little water over them, and put everything in the fridge. If the spices are frozen, pack the containers in resealable freezer bags.
• The frozen spices can now be used in portions. While cooking, add the desired ice cubes and cook until the spices have thawed.
• An alternative to this method is to use oil instead of water. To do this, blend 1 cup of herbs with ¼ cup of oil until you get a paste. Pour the paste into the ice cube tray without the water and freeze.
• Frozen herbs should be used within two to three months. So write the date on the bags once you freeze the herbs.