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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Thoroughly wash the herbs under running water.
Dry them with paper towels or let them drain on a clean towel. Important: to prevent the herbs from sticking together when freezing, they must be completely dry.
Select large sprigs of herbs.
Arrange them in a single layer in freezer bags.
Remove the air from the bag and seal tightly.
Place in the freezer. In winter, simply take out a sprig and toss it into the broth.
Finely chop the herbs with a knife or in a blender.
Mix with vegetable oil (ratio 2:1 — herbs:oil).
Distribute the mixture into ice cube trays.
Freeze, then transfer the cubes to a bag.
Use 1–2 cubes for soups, sauces, and pasta.
Chop the herbs and mix them with coarse salt (ratio 2:1 — herbs:salt).
Pack tightly into a clean, dry jar and store in the freezer.
Add this mixture to dishes instead of regular salt.
All three types of frozen herbs can be stored until the next season.
Do not thaw the herbs before adding — toss them directly into the hot dish.
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If you freeze herbs in bags, label them to know what's inside.
For oil cubes, use olive or sunflower oil — they don't freeze completely and are easy to remove from the molds.
Use salted herbs sparingly to avoid over-salting your dish.
Can I use any type of oil for freezing herbs in oil?
It's best to use olive or sunflower oil as they don't freeze completely and are easy to remove from the molds.
How long can I store the frozen herbs?
All three types of frozen herbs can be stored until the next season.
Do I need to thaw the herbs before using them?
No, do not thaw the herbs before adding them to dishes. Toss them directly into the hot dish.
What is the best method for soups and broths?
Freezing whole sprigs of herbs is ideal for soups and broths.
How should I label the freezer bags?
Label the bags with the type of herb and the date of freezing to keep track of freshness.
