1. Produce
  2. Vegetables
  3. Herbs
  4. Freezing

Freezing Herbs

  • When possible, preserve fresh, locally-grown herbs for the best quality and nutritional value.
  • Know when fresh herbs are available in your state with this seasonal food guide.

  • If this is your first time freezing or it has been awhile, it is recommended that you read General Freezing Information before beginning.  

1. Selection & Ingredients  

  • Select young, tender herbs. Do not use herbs that show signs of decay or mold.

2. Equipment

  • Colander
  • Cutting board
  • Knife
  • Use clean packing containers and materials that are moisture and vapor-proof/resistant:
  • Rigid containers (glass jars and hard plastic containers) are especially good for freezing foods with liquid. Covers for rigid containers should fit tightly.
    • Square or rectangular, straight-sided rigid plastic containers make the best use of freezer space.
    • Wide-mouth, dual-purpose glass jars made for canning and freezing are tempered to withstand extremes in temperature and allow for easier removal of partially-thawed foods.
    • Narrow-mouth dual-purpose glass jars can also be used but require greater headspace (to avoid expansion breakage at the shoulder) and foods must be completely thawed before removal.
  • Flexible bags or wrappings (plastic freezer bags, freezer paper or wrap, and heavyweight aluminum foil) are best for freezing food products with little or no liquid.
    • Vacuum packaging removes more oxygen than other freezing methods (Refer to manufacturer's instructions.)

3. Prepare Equipment

  • Before use, wash containers in hot soapy water and rinse well. Dry.

4. Prepare Herbs

  • Thoroughly wash herbs.
  • Trim or chop.

5. Pack

Tray Pack-

  • Place well-drained herbs in a single layer on shallow trays or pans.
  • Place in freezer until firm, then quickly transfer to labeled bags or containers. 
    • If using rigid containers, no headspace is necessary.
    • If using flexible bags or wrap, remove as much air as possible.
      • NOTE: Use frozen herbs for cooked dishes, as product becomes limp when thawed.
  • Seal.

6. Store

  • Label with the name of food, date, and type of pack.
  • Freeze as quickly as possible to 0°F or below.
    • For quickest freezing, place containers in single layers in freezer.
  • Most frozen vegetables will maintain high quality for 12-18 months at 0°F or below.