How to Save Herbs by Freezing

Published on Thursday, May 7, 2009, by CHOW Video Team / Edit Post

How to Save Herbs by Freezing

Amy Sherman of the food blog Cooking with Amy freezes herbs in ice cubes when she’s not going to use them up right away. You can pop the cubes into your cooking (or your cocktail) as you need them.

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POST A COMMENT |5 Comments

COMMENT

  • that pronunciation is painful

  • has anyone frozen lemon or pineapple sage?

  • I have done basil in olive oil (pesto), and it sorta freezes. Still works. Still becomes somewhat firm cubes. Firm enough to bag.

  • I think basil, for one, would be better frozen in oil. That's why freezing pesto is a good way of preserving a basil harvest.

    For that matter, we save a lot of our herbs by making compound butter and freezing that. The herbs that do well with that approach are tarragon butter and parsley chive butter. (I don't know if any of those are good frozen in water as well.)

  • cocktails sounds like a great idea for herb-cubes! I have heard that some herbs are better frozen in oil. Know which ones?