Preserving Herbs: Freezing

Many times when I buy herbs for recipes, I end up with a lot more then I need. Throwing them out seems wasteful, and yet that is normally what happens after I don’t use them up within a few days. I did this many times this spring while making cilantro lime rice to go along with our homemade tacos or Mexican Gumbo.

freezing herbs

After coming across this helpful tip though, I no longer waste them, but easily preserve them for later use.

You can easily chop up your leftover fresh herbs and freeze them!

Freeze them in water for short term storage or freeze them in oil for storing over a few weeks. I use an ice cube tray which makes it very easy to place about 1 tablespoon of fresh herb into each of the 12 sections of the tray.

Once they are frozen solid, pop them out of the tray and place into a sealed and labeled ziploc bag and store in the freezer.

freezing herbs

Have you ever frozen herbs before?

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About Donielle

Donielle is an amateur herbalist and natural momma to two littles (with another babe in heaven) after dealing with being less than fertile. She has a passion for nourishing nutrition, natural living, and spreading the word on how food truly affects our health.

Comments

  1. Hi there– yes, I have taken to freezing herbs lately, and was wondering if you know how long herbs frozen in water can last for? I have an overabundance of herbs from my garden and am trying to save them for as long as possible… Can they go months in the freezer?

    Interesting blog! Just found it, will have to poke around here a bit, thanks!

    donielle Reply:

    @A Bit of Brooklyn, I find that freezing in water keeps them for a few weeks quite well. After that they may begin to get a little freezer burn unless you also use one of those vacuum sealer bags. If you put them in oil they will last for months.

  2. Freezing herbs is something I’ve been wanting to do. We use cilantro too for our homemade tacos, and between sprinkling on top and blending up in our homemade salsa, there usually isn’t TOO much left, but I still hate throwing out even that little bit.

    I still have over 1/2 bunch left of parsley after using it for a beans & rice dish earlier this week. I’d love to freeze it so it’s available when I’m ready for another fresh batch of ranch or blue cheese dressing.

    Thanks!

  3. I keep meaning to try this! There always seems to be just a little bit left over, no matter what herbs I’m cooking with. I know it would add up quickly if I just got in the habit of freezing a few tablespoons at a time.

  4. What kind of oil and how much for each cube?

    donielle Reply:

    @Misa, Enough oil to cover the herbs – any left sticking out will get freezer burnt after awhile. I’d personally use something like olive oil or sunflower oil.

  5. Very good write-up. I definitely appreciate this site.
    Continue the good work!