Methods for freezing aromatic herbs

This way, you can have basil, rosemary, and sage year-round. They last up to a year: the important thing is to use them without thawing them, so as not to lose their aroma and color.

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How to freeze fresh herbs
Herbs can be available year-round, not just during the harvest months. You just need to know how to preserve and freeze them. To preserve herbs with a lot of moisture in their leaves, such as basil, chives, melissa, mint and tarragon, freezing them freshly picked is the best choice. During the process, the herbs will certainly lose their fragrance, but their essential oils and their properties will be intact, as will their flavor. Frozen herbs can retain their flavor for several months, and, unlike dried herbs, which become more intense during drying, they can be used in the same quantities as fresh herbs. There are three methods, all quick and easy, to follow: leaf, chopped, and diced.

With leaves

 This is an ideal method for some aromatic herbs, such as basil, rosemary, bay leaves and thyme.

 

  • We always harvest the freshest and healthiest leaves. The flavor of the herbs is most intense in the morning when the plants are still well hydrated. We avoid dry or damaged leaves and the older leaves on the lower part of the plant.
  • Shake off any excess soil and wash the leaves, then dry them with paper towels. They don't need to be completely dry, but too much excess water will form ice crystals.
  • Spread the individual leaves out on a small tray or baking sheet. Freezing them individually will prevent them from clumping together. If you don't have room in the freezer for a large tray, use plates and stack them on top of each other. This is just an intermediate step; once finished, they won't take up much space in the freezer.
  • Place the tray in the freezer, covered; you can use cling film, parchment paper, or paper or cloth napkins, which will help keep the leaves clean and prevent them from falling off the tray if it moves.
  • Once frozen, remove the leaves from the tray, place them in airtight containers, and then return them to the freezer. Once frozen individually, the leaves don't stick together, so it's no longer necessary to keep them flat.
One last but important tip: make sure to label each container, as frozen herbs can look very similar.

Minced method

This method is particularly suitable for the herbs we freeze to prepare sauces and soffrittos.
  • Wash and dry the herbs well.
  • Chop them with a knife.
  • Place them in bags or small containers, already portioned.
  • Frozen.

Cube method

Many chefs consider this the best method for freezing herbs:
  • As usual, we harvest only the freshest and healthiest leaves. As mentioned above, we avoid using leaves that are old or damaged.
  • Shake off any soil and wash them if necessary. Since we plan to freeze the herbs in water, the only reason to dry them is to prevent them from dripping onto the countertop.
  • We can freeze the leaves whole or chop them, but once frozen and thawed they are too mushy to be easily cut.
  • Place 2-3 leaves or a tablespoon of chopped herbs in each well of an ice cube tray. You can also break them up by hand, allowing the leaves to release their oils, which will freeze with the water in the cubes.
  • Fill the tray halfway with water, making sure the leaves are submerged as much as possible. They tend to float, but we'll arrange them in the next step.
  • Place the tray halfway into the freezer. Once the ice cubes are practically frozen, fill each cube completely with water. The leaves should no longer float and should be completely submerged.
  • Place the tray back in the freezer. Once the cubes are frozen, you can remove them from the tray and store them in airtight bags. Don't forget to label them to avoid confusion.

When we want to use herbs from our garden or balcony, we simply use a whole cube in our favorite dish.

How long can they last?

Once properly frozen and stored in the freezer, aromatic herbs can last up to 10-12 months. This means you'll have them available for a whole year, when you can replace them with the new harvest. There are two important things to remember. First, always label (with the name of the herb and the date of preparation) herbs that are to be stored in the freezer. Second, use them immediately, at the appropriate time, without thawing them, so they can preserve their aroma and color.

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