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 packagingremoves 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.