If your basil’s tall green leaves are drooping over, and your parsley’s becoming bushy and overcrowding the tomatoes – it may be time to think about storing your favorite herbs long term. Freezing herbs, especially basil, cilantro, chives, dill, parsley, and homemade pesto is a brilliant way to enjoy their fresh flavors all year round (besides, who really gets that excited about dried herbs? Compared with fresh herbs – there is no contest!).
Our two favorite ways to store herbs are 1) as an ice cube, and 2) as an herb log. Learn the easy processes below, and you too can make summer soups, pastas and sauces full of garden fresh flavor all year round. When you get a chance, don’t forget to check out this post on re-growing chives and celery.
How To Freeze Fresh Herbs
Herb Ice Cube Instructions:
After washing the herbs, place 2-3 individual leaves, or a spoonful of chopped herbs into ice cube trays. Fill the tray half full of water, gently ensuring that the leaves stay down. If a few leaves give you trouble, the next step should alleviate the problem.
Once frozen or mostly frozen, fill the remaining cubes with water, and freeze once more. When completely frozen, place the individual blocks of ice into a zip blog baggie, or a lidded glass container. When ready to use, remove from the freezer and drop the entire ice cube into soups, stews or sauces.
Herb Log Instructions:
Remove the leaflets off of the stem, rinse the leaves, and dry them well. Place the herbs in a freezer bag, and begin compressing and rolling the bag into a log, ensuring the air has escaped. Tie with a rubber band, and freeze. When it’s frozen, remove the herbs at any time and slice as much or little as you need.
Herb harvesting tip: Always harvest the thickest stems first, leaving the thin midsummer stems time to grow stronger and more flavorful.
***Fellow gardeners: Have you tried freezing your herbs as an ice cube or log? What is your favorite way to use frozen herbs and pesto?
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