How to Freeze Summer Herbs

Freezing Summer Herbs in oil or butter

Preserving herbs in oil reduces some of the browning and freezer burn that herbs can get in the freezer. Using oil to freeze herbs works best for tougher hard herbs such as rosemary, sage, thyme, and oregano. These are all herbs that would probably be cooked in oil anyway when added to a dish so it's convenient to have these herbs prepared already. If you're cooking onions and garlic, add the herb-infused oil at the same time and let the taste of herbs spread through your whole dish.

Softer herbs don't tend to freeze as well but making pesto is the best way to preserve basil in frozen cubes.

Steps to freeze herbs:

  1. 1. Choose firm, fresh herbs, ideally from the market or your own garden.
  2. 2. Chop the herbs finely or leave them in larger sprigs and leaves. 
  3. 3. Pack the wells of silicone ice cube trays about 2/3 full of herbs.
  4. 4. You can mix up the herbs, too; think about freezing a combination of herbs like sage, thyme, and rosemary. This will come in handy for winter roasts and savory roasted potatoes.
  5. 5. Pour extra-virgin olive oil or melted, unsalted butter over the herbs.
  6. 6. Remove the frozen cubes and store in freezer containers or silicone freezer safe bags.
  7. 7. Label each container or bag with the type of herb (and oil) inside.

What herbs are you planning to freeze at the end of summer?