-
Step 1
Most herbs are simple to freeze. Smaller plants like thyme (tanacetum vulgare) can be frozen on the stem, and basil (ocimum basilicum) will need to be blanched or else they will turn black when frozen. Other herbs will not have to be blanched before freezing.
-
Step 2
Spread herbs either chopped up or whole flat on a baking sheet, and then put in the freezer. When frozen use a large freezer bag to collect them, marking the outside of the bag with the name of the herb so it is easier to select for use later.
-
Step 3
Frozen herbs are easier to use in soups and cooked dishes, but if you want to use them in salads then you will need to thaw them out first and then pat them dry. They should come out just like their fresh counterparts.
-
Step 4
Herbs can be frozen in a puree as well. Take the herbs and blend them with just enough water to make a paste like semi liquid. Pour into an ice-cube tray and freeze. You can keep these in freezer bags just like the normal herbs, and later use them in soups and stews with ease.
-
Step 5
Frozen herbs can be used as a garnish. Thaw first and pat them dry. Arranging them will be a little harder as they will not have the stiffness of fresh herbs.
