Freezing Fresh Herbs
The flavors that fresh herbs add to just about any dish are truly tasty. Frozen herbs are a great compromise when fresh herbs aren’t available. Frozen herbs are great in cooked dishes, but they aren’t suitable as a garnish because they’re limp after freezing and thawing.
Clean fresh herbs by holding the bottom of the stems and swish the herbs in a bowl of cool water.
Don’t remove the leaves from the stems.
Gently shake off any excess water from the herbs to dry them.
You can gently blot off the water using a paper towel.
Lay the herb sprigs flat on a piece of wax paper.
Make sure the leaves aren’t touching each other.
Starting at one end, roll the wax paper snuggly over the herbs.
This process keeps the herbs separate so that you can easily use one sprig at a time.
Place the rolled herbs in a freezer bag, label the package, and freeze.
You don’t need to thaw the herbs before using them.