Saving Herbs

Nothing beats the taste of fresh herbs but for home cooks who enjoy the crisp, aromatic taste of fresh herbs they know that waste is almost inevitable. Unless you have the space to sew an expansive herb garden filled with every herb you will need, the desire for fresh herbs can be expensive especially when it spoils so quickly.

 

Freezing Herbs

Luckily, there are ways you can preserve the herbs you love, without losing taste or nutrients. With the majority of herbs being able to be frozen, it is a simple and easy way to reduce waste and save money.

Method 1: Freezing whole herbs
Place clean, dry sprigs or leaves in a freezer bag or airtight freezer container.

Best Herbs to use:

  • Rosemary
  • Thyme
  • Bay leaf
  • Oregano
  • Sage
  • Chives

Method 2: Herb ice cubes
Wash herbs and then dice or process, and pack into ice cube trays (topping up with water or olive oil). Freeze for 24 hours, or until frozen. Remove the ice cubes and place them into an airtight container in the freezer.

Best Herbs to use:

  • Mint
  • Dill
  • Cilantro
  • Parsley
  • Herbs for sauces, soups or tea

Method 3: Herb butter or Pesto
Create a herb butter or Pesto with chopped up herbs, and freeze.

Best Herbs to use:

  • Any herb can be used for making a pesto or butter. This method is fantastic for any herbs you wish to use to add flavour to sauces or stews.
  • These herbs can be premixed if you have regular flavour combinations.

Handy Tips
-Frozen herbs need to be used within 12months of freezing.
-Herbs frozen whole need to be rinsed and dried thoroughly (try using a salad spinner).
-Only freeze herbs that are fresh, removing all discoloured sections.
-If storing in a freezer bag, try to remove as much air as possible.
-Herbs with high water content will freeze better.
-Ensure that you freeze each herb type separately to avoid flavour transfer.
-Some herbs may lose colour or texture when frozen, however they still have the same aromatic taste.
-Label freezer containers or bags to assist identifying them.