How to Freeze Summer Herbs to Use All Year
Inside: Preserve the flavor of your summer garden with this easy oil-freezing method. Learn the best herbs to freeze, simple step-by-step instructions, and tips to use them all year.
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As summer winds down, my herb garden turns into a jungle of basil, oregano, and parsley, bursting with so many leaves I could never cook through them fast enough. Watching those big, beautiful plants shrivel with the first cold snap feels like such a waste, and I always hate the thought of having to pay for the same herbs at the store when I’m actually cooking more during the colder months.
But I discovered that freezing them in oil is a quick, easy way to preserve their flavor and keep those garden-fresh herbs handy all winter long! I love this as a way to get more mileage out of my summer garden. It gives me ready-to-go flavor cubes anytime I want to pop one straight into soups, sauces, or sautés.
Why Freeze Herbs?
Freezing herbs is an easy way to hold on to the taste of summer. Although freezing won’t give you the same texture as fresh, the flavor is still much better than dried herbs from a jar. It also helps:
- Cut down on waste. No more tossing bunches of parsley or basil that wilt in the fridge before you can use them up.
- Save money. You can stretch your own garden plants or ones from the store.
- Simplify cooking. Having cubes ready to drop into soups, sauces, or sautés means one less prep step on busy nights.
Herbs That Freeze Well.
Here are some herbs that freeze beautifully:
- Basil
- Parsley
- Cilantro
- Dill
- Chives
- Mint
- Oregano
- Thyme
- Tarragon
- Rosemary
- Sage
What You’ll Need to Freeze Herbs.
- Fresh herbs (see list above for ideas)
- Olive oil (or neutral oil of choice)
- Ice cube trays (silicone trays are easiest for popping out cubes)
- Sharp knife or herb scissors
- Paper towels or clean kitchen towel (for drying off herbs)
- Freezer-safe bags or containers
- Marker for labeling
Step-by-Step: How to Freeze Herbs in Oil.
1. Wash and dry thoroughly.
Rinse herbs gently, then dry to avoid freezer burn. Use a paper towel, clean kitchen towel, or air dry.
2. Chop the herbs.
Tender herbs like basil, parsley, cilantro, and dill benefit from chopping. Hardy herbs like rosemary or thyme can stay whole or be roughly chopped depending on how you plan to use them.
3. Fill trays.
Divide chopped herbs into ice cube tray wells, filling each about two-thirds full.
4. Cover with oil.
Pour your chosen oil over the herbs until covered.
5. Freeze solid.
Freeze for 3–4 hours or overnight until cubes are firm.
6. Store and label.
Pop cubes out, transfer to freezer bags, label with herb type and date. Store for 6–12 months.
Why Freeze Herbs in Oil Instead of Water?
While you can freeze herbs in water, oil is a better choice for flavor and texture. Here’s why:
- Even melting = better flavor. Food testers at Serious Eats found that when herbs are frozen in plain water, the outside of the cube melts first while the inside stays frozen. This causes the outside herbs to overcook while the center is still icy, leaving you with weaker flavor.
- Oil cubes thaw uniformly. Freezing in oil helps the herbs release evenly into your dish, so they taste fresher and blend more smoothly.
- Protection from freezer burn. Oil coats the herbs and shields them from air, which helps keep their color and taste more vibrant.
Other Freezing Methods.
- Flat bag method: Mix chopped herbs with oil in a freezer bag, freeze flat, and break off pieces as needed.
- Flash freezing leaves: Lay whole leaves on a tray, freeze, then store in containers. Works well for sturdier herbs like sage or rosemary.
- Water cubes: Cover herbs with water and freeze into ice cubes. This works if you need an oil-free option, but the flavor won’t be as vibrant and the herbs can overcook as the cube melts unevenly.
If you’re looking for other ways to wrap up the summer season, you might also like my list of 10 things to do around the house before Labor Day to head into fall feeling organized and ready.
Tips for Using Frozen Herb Cubes.
- For the best flavor, use frozen herb cubes within 6–12 months.
- Water cubes are best reserved for broths, soups, or stews where a little extra liquid won’t hurt.
- For cold dishes, let the cubes thaw completely first, then stir them into dressings, dips, or marinades.
- Drop oil cubes directly into hot dishes like soups, sauces, or sauté pans.
Freezing Fresh Herbs FAQs.
Can I use oils other than olive oil?
Yes, any neutral oil like canola oil or avocado oil will work.
How much oil should I use in each cube?
Enough to just cover the herbs. Too little can lead to freezer burn, and too much just adds more oil and less herb flavor to recipes.
Can I mix different herbs in one cube?
Yes! You can create custom blends like parsley + dill or basil + oregano. Just be sure to label the bags clearly so you remember what’s inside.
How to Freeze Fresh Herbs (Printable Version):
How to Freeze Fresh Herbs in Oil
Ingredients
- Fresh herbs
- Olive oil or neutral oil of choice
- Ice cube trays
- Freezer-safe bags or containers
- Sharp knife or herb scissors
- Paper towels or clean kitchen towel for drying off herbs
- Marker for labeling
Instructions
- Wash herbs gently and dry completely with a paper towel, towel, or air dry to prevent freezer burn.
- Chop herbs.
- Divide herbs into ice cube tray wells, filling each about ⅔ full.
- Pour olive oil (or your chosen oil) over the herbs until covered.
- Freeze until solid, 3–4 hours or overnight.
- Pop cubes out and store in labeled freezer bags or containers for up to 6–12 months.
Notes
- Frozen herbs won’t have the crisp texture of fresh, but their flavor is much better than dried herbs.
- Thaw cubes for cold dishes like dressings or dips, or drop them straight into hot dishes.
- Water can be used instead of oil, but herbs may lose more flavor when frozen this way.
- Herbs that freeze especially well: basil, parsley, cilantro, dill, chives, mint, oregano, thyme, and tarragon.
Bringing Summer Into Winter.
What I love about this little trick is how it stretches the garden just a little bit further. Even though frozen herbs won’t look or feel like fresh, I’d much rather use my home grown herbs than a store-bought jar of dried. And on a cold night when I toss a cube of basil or rosemary into a simmering pot, it will feel like a small taste of summer made its way back to my kitchen.
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