A time when hair gets lighter, skin gets darker, water gets warmer, drinks get colder, music gets louder, nights get longer, and life gets better.
And a time when backyard gardeners have herbs coming out the wazoo.
Not that there’s anything wrong with that.
Seriously, culinary herbs are one of the easiest things for a home gardener to grow — and when they grow, they really grow — often leaving one with more herbs than they know what to do with.
When you’ve used your abundance of herbs eight ways to Sunday AND gifted them to every family member and friend you can think of, resist the urge to throw out what’s left … and freeze them instead!
Freezing herbs is a quick and easy method to capture and preserve their color and flavor for use long after the summer season has passed.
How easy? Just chop some herbs, place them in an ice cube tray, cover with water, broth, or olive oil, then pop them in the freezer. Once frozen, remove them from the ice cube tray and store in a freezer bag for later use. See … totally easy!
Freezing works best with hearty herbs such as parsley, cilantro, chervil, chives, oregano, rosemary, sage, tarragon, and thyme. Softer herbs such as basil, dill, and mint can be frozen as well, but their flavor may not hold up as well. Once frozen, the herbs can last for six months to a year … and when you need them, just grab a frozen herb cube from the freezer and get cooking.
Herbs frozen in water or broth can be used to brighten up soups, stews, chilis, or even a pot of spaghetti sauce. Herbs frozen in oil are great for recipes that call for oil to start with. Just let the herb cube melt in your saucepan, then start cooking your dish, allowing the herbs to flavor whatever your making!
- Any amount of hearty herbs
- Enough water, chicken or vegetable broth, or olive oil to cover
- Lightly wash herbs in cool running water. Gently shake the herbs to remove the excess water, then allow the herbs to dry on paper towels.
- Finely chop the herbs, then pack into the wells of an ice cube tray; fill each well about ¾ full.
- Cover the chopped herbs with water, broth, or olive oil. Cover the ice cube tray lightly with plastic wrap then place in freezer.
- Once frozen, remove the herb cubes from the tray and place in a freezer bag, making sure to label and date each bag.
Learn how to …
- Dry Fruit (No Dehydrator Needed) from Take A Bite Out of Boca
- Freeze Cherries from Pies and Plots
- Freeze Herbs from Rhubarb and Honey
- Make Freezer Harvest Soup Kits from Cindy’s Recipes and Writings
- Make Pesto Cubes from The Not So Cheesy Kitchen
- Make and Freeze Rosemary Butter from Momma’s Meals
- Make Ready to Blend Freezer Smoothie Packs from The Educators’ Spin On It
- Oven Dry Cherries from The Redhead Baker
Sip sunny cocktails and smoothies
- Blueberry, Peaches and Cream Green Smoothies from Cupcakes & Kale Chips
- Green Tea and Chocolate Saketini from Ninja Baking
- Sangria from Confessions of a Culinary Diva
Scoop up special salsas and sauces
- Classic Freezer Tomato Sauce from Noshing With The Nolands
- Peach Salsa from The Texan New Yorker
- Pico de Gallo from Bobbi’s Kozy Kitchen
- Spicy Apple Carrot Chutney from What Smells So Good?
- Spring Conserve from Hezzi-D’s Books and Cooks
Jump into jellies, jams and preserves
- Apricot Habanero Jam from Food Lust People Love
- Corn Cob Jelly from Daily Dish Recipes
- Hot Pepper Jelly from A Kitchen Hoor’s Adventures
- No Pectin Apricot Jam from Curious Cuisiniere
- Peach Preserves from Delaware Girl Eats
- Pineapple Mango Moscato Jam from Seduction in the Kitchen
- Raw Raspberry-Vanilla Chia Jam from Shockingly Delicious
- Savory Fig and Sweet Onion Freezer Jam from Peaceful Cooking
- Spicy Ginger Tomato Jam with Coconut Sugar from Sue’s Nutrition Buzz
- Spicy Red Pepper Jam from The Wimpy Vegetarian
Pucker up for pickles
- Bread and Butter Pickles from That Skinny Chick Can Bake
- Pickled Beets and Onions from Kudos Kitchen by Renée
- Pickled Green Tomatoes from Culinary Adventures with Camilla
- Refrigerator Pickled Jalapenos with Herbs from Magnolia Days
- Refrigerator Pickled Radish and Turnips from The Girl In The Little Red Kitchen
- Refrigerator Pickles from Webicurean
- Sweet Pickled Cauliflower from Because I Like Chocolate
Slurp and spoon soup and a side dish
- Easy Garden Fresh Tomato Basil Soup from Neighborfood
- Savory Summer Kimchi from A Mama, Baby & Shar-pei in the Kitchen
Dive into divine desserts
- Easy (no machine) Cherry Cheesecake Ice Cream from Mama Bee Does
- Freeze ’em For Later Peach Berry Hand Pies from eating in instead
- Frozen Yogurt Covered Blueberries from Peanut Butter and Pepper
- Lemon and Blackberry Meringue Cakes from Happy Baking Days
- Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl
- Vegan Strawberry Ice Cream from Killer Bunnies, Inc