Frozen Herbs

Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home
Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Certain herbs are so satisfactory when dried (whether by yourself or by a reputable commercial packer) that it makes no sense to freeze them —examples are thyme and rosemary. Other herbs lose character when dried, although exceptions are some of the few herbs sold freeze-dried.

Among the herbs worth freezing are parsley, both the flat-leaved (Italian) and the curly kind; chives; tarragon; dill; basil; and, if you grow them or can get them, summer savory and sweet marjoram. Either buy or gather herbs at the peak of their flavor—each has its best season— and store away many months’ supply with very little effort.