Is your herb patch threatening cold death in winter? Then she saves her from freezing and sends her to the freezer for a controlled cold sleep. Most frozen herbs are more aromatic than dried ones and retain their fresh color.
Freeze herbs: step by step
- Wash herbs immediately after harvest, dry well, remove brown spots, chop and then freeze.
- Ice cube trays are particularly suitable – the herbs are portioned ready for use in the kitchen. Put chopped herbs in the containers, put some water on them and put them in the freezer.
- The herb cubes are simply frozen with the food and briefly cooked until they are thawed.
- An interesting alternative: do not make the herb cubes with water, but with melted butter or olive oil.
What herbs can you freeze?
All robust herbs can be frozen, such as:
- rosemary
- sage
- thyme
- oregano
- chives
- Parsley (better use smooth than frizzy)
- and you can freeze wild garlic
If you like, you can also freeze herbal mixtures. Just the basil does not get the stay in the ice: It turns brown and loses its aroma. Frozen herbs should be used up within a year.
Another way to preserve herbs is to dry them. You can find out how to do this here: Drying herbs.