1/1 Photo of Freezing Herbs--Basil, Rosemary, Thyme, Oregano, Cilantro, Parsl
I always have a big herb garden in the summer. Basil especially just grows like crazy and I hate wasting it! A few years ago I was looking for how to freeze them, and kept reading about chopping and freezing them in water in ice cube trays or spreading them on cookie sheets to freeze, etc, etc. It just sounded like too much work. Then I stumbled across someone who claimed to do the following. It works great and tastes just as yummy as fresh! :O)
My Private Note
Units: US | Metric
- 1Thoroughly wash the herbs and allow to dry. If they are an herb where you just use the leaf (like rosemary or oregano), then trim the leaves off the stems. For parsley, cilantro, dill, etc I leave the stems intact and just cut off the ends near the base.
- 2If just using the leaves, throw them as is into the Ziploc bag. If using the whole herb, roughly chop them (I simply lay on cutting board and just cut into 1-2 inch pieces) and put them in the bag. Squish all the air out and label using Sharpie marker. Place in freezer . . . voila!
- 3When ready to use, simply break off/take out the amount you need and chop as needed. LOVE having fresh herbs all year! Also, if I need to buy herbs from the grocery store, I use this method to preserve whatever I didn't use right away.
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Nutritional Facts for Freezing Herbs--Basil, Rosemary, Thyme, Oregano, Cilantro, Parsl
Serving Size: 1 (2 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 0.0
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.0 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g