Can I Freeze Herbs To Keep Their Flavor?

“I’ve got more basil than I know what to do with this year! I want to preserve some since I don’t think I’ll use it all before it goes bad. Freezing seems like a good option to save it, but I’m worried the flavor won’t be the same. I also have some rosemary and chives I’d love to freeze. What’s the best way to freeze herbs to keep their flavor, and are there different approaches depending on the herb? Thanks for your help!”
– Margaret, Victoria, Australia.

Can You Freeze Herbs to Keep Their Flavor?

Great question, Margaret! If your garden is overflowing with herbs, freezing them is actually a fantastic way to preserve their flavor without wasting any of that hard-earned bounty. There are some herbs, though, that freeze better than others, and there are definitely some tricks to locking in the most flavor. Don’t worry—it’s easier than it sounds!

So whether you’ve got a handful of basil, a bit too much rosemary, or a pile of chives, let’s talk about the best ways to freeze each one and how to keep them tasting nearly as fresh as the day you picked them.

Why Freeze Herbs in the First Place?

Sometimes we just can’t use all those herbs before they start wilting away, right? Freezing them is a quick way to stop time and save that lovely flavor for later. Plus, it’s super convenient to have a stash of flavorful herbs ready to go—without having to run to the store or deal with dried herbs (which, let’s be honest, don’t always pack the same punch).

Fresh herbs are made up of loads of water, and when it’s frozen, that water forms ice crystals. These crystals can sometimes break down the delicate cell walls of the herb, which can affect their texture. But if done right, the flavor will stay intact, and you’ll still have plenty of use for them in all sorts of dishes later on.

Which Herbs Freeze Well?

Herbs with heartier leaves and stems generally freeze better than those with soft, delicate leaves. Here’s a quick list to help you figure out what’s worth popping in the freezer:

• Good For Freezing: Basil, rosemary, thyme, oregano, parsley, chives, mint, sage, cilantro
• Not Great For Freezing: Dill, tarragon—these can lose their flavor and get mushy once thawed.

If you’re still set on freezing dill or tarragon, don’t expect them to hold up for garnishes or fresh applications. They’ll still work fine in cooked dishes where they’ll be blended into sauces or soups.

The Best Way to Freeze Herbs

1. Freezing Herbs in Olive Oil (Best for Basil)

This is one of my favorite ways to freeze basil—although it works for other soft, leafy herbs like mint, cilantro, and parsley too! Freezing them in olive oil helps them retain their flavor much better than just sticking them into a bag in the freezer.

1. Wash the herbs and dry them completely—I like to spread them out on a dish towel or use a salad spinner.
2. Chop them roughly or leave them whole if you prefer larger leaves in your dishes later.
3. Pack the herbs into an ice cube tray, filling each compartment about halfway full with herbs.
4. Pour olive oil over the herbs to fill the compartments.
5. Freeze until solid, then pop the cubes out and store in a labeled freezer bag.

The next time you’re making a pasta sauce or sautéing veggies, just toss in a cube! I’ve even tossed one directly into a hot skillet to get things cooking fast—super handy.

2. Flash Freezing Herbs (Best for Rosemary, Thyme, and Sage)

Hardier herbs like rosemary, thyme, and sage don’t need the olive oil trick. They’ll hold up on their own without getting mushy, and it’s such a simple process:

1. Wash and dry the herbs.
   Pro tip: Make sure they’re really dry—too much moisture will form more ice and can make them a bit soggy later.
2. Spread the whole sprigs or leaves in a single layer on a baking sheet.
3. Place the sheet in your freezer for an hour or two until the herbs are frozen solid.
4. Transfer the frozen herbs into freezer bags, squeeze out excess air, and voila!

Whenever you need a bit of rosemary or thyme for soups or roasts, just pull out what you need. You don’t even have to thaw first—just toss them in frozen, and they’ll be good to go.

3. Chive Freezing Hack

Now, Margaret, I know you mentioned chives too! Freezing chives is wonderfully easy, but they have a tendency to lose a bit of their texture when thawed. Here’s a way I keep the flavor while making them super easy to use later:

• Chop your chives like you normally would.
• Spread them out on a baking sheet lined with parchment paper (optional, but makes it so much easier to transfer!).
• Freeze them on the sheet for an hour or two, then transfer them to a small freezer bag or container.

This method helps prevent clumping, so you can grab a pinch of frozen chives whenever you need them. Heads up, though—once thawed, chives can go a bit limp, so they’re better used in cooked dishes or mixed into things like scrambled eggs rather than as a garnish.

How Long Can You Freeze Herbs?

Herbs will keep their flavor for about six months in the freezer if stored well. After that, they’re still perfectly safe to eat, but you might start to notice a faded flavor. In my home, we try to use them up within that window so they’re always vibrant and tasty.

Pro-tip: Label your freezer bags or containers with both the herb name and the date. Don’t rely on memory (speaking from experience—basil frozen three years ago doesn’t taste great!).

Ways to Use Frozen Herbs

Let’s talk real quick about what you can do with your frozen herbs now that you’ve got a bunch squirreled away. They might not be quite as suited for garnishing or fresh salads since they can lose some of their crispness—but don’t worry, you’ll still get loads of flavor in:

• Sauces (pasta, pesto, marinara)
• Soups and stews
• Roasts and slow-cooked dishes
• Scrambled eggs or omelets
• Herb butters (just mix a thawed herb cube with softened butter!)

And seriously, don’t sleep on the olive oil/herb cubes for cooking. They’re one of my go-to meal prep tricks when I’m feeling a little lazy but still want something delicious!

Troubleshooting Common Herb Freezing Issues

Sometimes things don’t go exactly according to plan, so here are a few common issues and how to fix them:

1. Herbs Turn Brown After Freezing

This usually happens when too much air gets to the herbs or they weren’t fully dry when you froze them. No worries—they’re still safe to eat, even if they don’t look as pretty. Next time, use freezer bags with most of the air squeezed out or try the olive oil method to better lock in color and flavor.

2. Herbs Feel Slimy When Thawed

This isn’t uncommon with delicate herbs like basil or cilantro. Freezing breaks down some of the structure, which can lead to a mushy texture. Stick to using these in cooked dishes where the herbs will break down some anyway, like sauces or soups.

3. Lost Flavor

If the herbs seem to have lost their flavor after freezing, it may be because they’ve been stored too long or had too much air exposure. Try storing them in smaller portions so you’re not opening the container or bag repeatedly, and aim to use them within six months when their flavor is still bold.

Final Thoughts…

Margaret, hopefully, this answered your question and gave you some good ideas on how to save those flavorful herbs from going to waste! Freezing herbs is such a simple way to extend the life of your garden’s harvest, and with a little bit of prep, you can enjoy fresh-tasting herbs all year round. Give that olive oil basil trick a try—it’s a game-changer, I promise! Thanks for sending in your question, and happy freezing!