It’s easy to take fresh herbs for granted when they are growing wild in your backyard and practically a dime a dozen at the grocery. But before these aromatic gifts wilt away with the change of seasons, we suggest you freeze your favorite herbs using one of the creative methods below. From freezing with olive oil to rolling into easy-to-store sheets, preserving herbs will allow you to have fresh pesto pasta in December and quick, easy-to-cook, aromatics at the ready all year long.
Butter Herb Cubes
Foodie in WV recommends freezing rosemary, sage and oregano in trays of salted butter. She then melts slices of the cubes in mashed potatoes, over roasted vegetables and under the skin of roasted chicken.
Olive Oil Herb Cubes
The Kitchn freezes herbs such as rosemary, sage, thyme and oregano in olive oil to reduce browning and freezer burn.
Herb Ice Cubes
Go Garden Go reveals the best herbs for freezing and has our wheels spinning with this provided picture of blueberries frozen with rosemary.
Oil or Butter Sheets
Organic Gardening recommends freezing herbs in plastic bags so the sheets lay flat for easy storage.
Flash Freeze Herbs
Simple Bites suggests picking herbs just before or at the beginning of flowering and flash freezing them on a pan before transferring to a container.
Freezing Hard Herbs and Storing in Jars
Kalyn’s Kitchen teaches readers how to freeze rosemary and thyme in plastic bags before transferring to canning jars.
Herbs Frozen with Vegetable Stock
Fiskars fills ice trays with vegetable stock and torn herbs for later use in soups, casseroles and mashed potatoes.
Freeze Herb Pesto
A Way to Garden prepares and freezes fresh pesto to preserve parsley.
Edible Flower Cubes
The View From Great Island explains how to preserve edible flowers for pretty beverages all year round.