The Q&A Archives: Freezing Herbs

Question: What is the best way to freeze herbs? Do I have to blanch them first?

Answer: Herbs can be frozen, but the process depends upon the herb, and what you'll be doing with it after it's frozen. Tough-stemmed herbs like basil, tarragon, and sage should have their leaves removed prior to freezing. Just pack the clean leaves into plastic baggies or into freezer containers and place them in the freezer. Basil should be blanched before freezing, or it will turn black. Simply put basil leaves into a strainer and pour boiling water over them. Drain and freeze in the size portions you think you'll need. Other herbs, such as dill or parsley, freeze well if they're separated into sprigs and frozen individually, then packed into one large container. You can also freeze chopped herbs in ice cube trays. Place a teaspoon of herb in each section, then fill with water. Once they're frozen, the herb cubes can be removed and stored in plastic freezer bags in the freezer. They're great for popping into winter soups!

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