It happens all the time… fresh herbs wilting in my produce drawer in the fridge. What a waste! Herbs are not cheap, that’s why every year I always make it a point to plant herbs. Soon enough in the winter though, those planted herbs die. The last one to die on me this year was my pot of basil.
Did you know that fresh herbs can be frozen? Yes. Frozen herbs can be used at a later date but for cooking only. They may turn limp and darken thus, they can’t be used for garnish or salads.
Before freezing make sure they are rinsed and dried thoroughly.
Sage, basil and rosemary – Layer whole leaves with kosher salt(coarse salt) in an airtight and freezer weight container. Make sure to rinse or brush off salt before using.
Dill and chives – Wrap in foil and pack in a freezer weight plastic bag.
Cilantro, parsley, thyme, tarragon and oregano – Chop first then freeze in an airtight container with plastic wrap pressed directly on top of the herbs to keep out air.