Preserving herbs – Freezing

Freezing is an excellent way to preserve your herbs and enjoy their flavour all year round. Most herbs freeze easily while retaining their flavours. However, frozen herbs lose their textures, soften and become discoloured over time, some more than others.

Choosing and Preparing Herbs

• Choosing the right herbs: Some herbs freeze better than others. Chives, oregano, sage, and savory retain their freshness for several months in the freezer. Parsley may yellow slightly but retains its flavour. Other herbs, such as brown basil or pineapple sage, lose their flavour more easily when frozen.
• Quality of herbs: Use fresh, high-quality herbs for optimal freezing.
• Preparation: Wash the herbs thoroughly and dry them gently with a paper towel or salad spinner.

Freezing Herbs in Jars or Bag

Freezing in a container or a bag is very simple. It allows to take a small amount at a time as needed.

1. Chop the herbs finely
   
2. Separate the herbs, without tamping, into glass jars or freezer bags
3. Label and date each jar
4. Place in the freezer.

 

Tip: For better preservation, you can blanch the herbs for a few seconds in boiling water before freezing them.

Freezing Herbs in Ice Cubes

Freezing in ice trays is practical and efficient. These "fine herb cubes" can be added directly to sauces or other preparations.

1. Chop the herbs finely
   
2. Fill the tray compartments with the chopped herbs
3. Cover with water, olive oil, or broth
4. Place them in the freezer
5. Once frozen, remove the cubes from the ice tray and place them in containers or freezer bags.

Tip: Olive oil is ideal for preserving the flavour of herbs and adding a touch of flavour to your dishes.

Freezing Herbs in Bunches

Some herbs, such as bay leaf, parsley, and thyme, can be frozen in bunches.

• Do not chop the herbs.
• Wrap the bunch in cheesecloth or aluminum foil.
• Place in the freezer.

Aromatic plants that are easy to freeze

Herbs	Tips
Chives, Oregano, Parsley, Sage, Savory	Excellent preservation (several months). Parsley may yellow slightly but retains its flavour.
Dill, Fennel, Chervil, Marjoram, Oregano, Thyme, Rosemary, Savory, Mint, Tarragon	Freeze with stems.
Bay Leaf, Parsley, Thyme	Freeze in bunches. Do not chop. Wrap in a clean cloth or absorbent paper before freezing
Parsley, Cilantro, Lovage, Basil	Freeze in ice cubes. Ideal for sauces, soups, and stews.
Basil, Pineapple Sage	Lose their flavour more quickly. Basil browns. Freeze quickly and use within 2 months for maximum flavour.

 

Additional Tips:

• Do not thaw herbs before use, except for certain specific recipes.
• Add frozen herbs directly to your preparations at the end of cooking to preserve their flavour.
• The shelf life of frozen herbs is about 6 to 12 months.

Freezing is a practical solution for preserving your herbs and enjoying their flavours all year round. By following these tips, you can enjoy delicious and fragrant dishes even out of season.