Which Freezing Method for Which Herb?

  • Ice cube method (best for soft herbs): Basil, parsley, coriander/cilantro, chives, dill. These herbs turn black and mushy when frozen whole. Chopping and freezing in liquid preserves flavour and makes them easy to use.
  • Freeze whole (works for hardy herbs): Rosemary, thyme, sage, oregano, bay leaves. Hardy herbs maintain their texture reasonably well when frozen whole and can be crumbled or chopped straight from frozen.
  • Not recommended for freezing: Fresh basil retains more flavour preserved in oil than frozen. Mint tea loses too much flavour. Use these fresh, or make pesto or herb-infused oil instead.

The Ice Cube Method

  1. 1

    Wash, dry and chop herbs finely

    Wash herbs and dry thoroughly — excess water dilutes flavour in the cubes. Remove tough stems. Chop finely.

  2. 2

    Pack into ice cube trays

    Fill each ice cube compartment about two-thirds full with chopped herbs. Top with water (neutral, good for any cooking use) or olive oil (best for herbs you will add to sautés and sauces — no watery release when cooking). Each cube typically holds 1–2 tablespoons of herbs.

  3. 3

    Freeze, then transfer to a labelled bag

    Freeze until solid (2–4 hours). Pop the cubes into a zip-lock freezer bag. Label with the herb name and date. Return to the freezer. Use within 3–6 months for best flavour.

  4. 4

    Use straight from frozen

    Drop one or two cubes directly into soups, stews, sauces or sautés. No thawing needed — the liquid or oil melts quickly in the hot pan or pot. Do not use frozen herbs for garnish or salads where fresh texture matters.

Freezing whole hardy herbsFor rosemary, thyme and sage: wash and dry thoroughly. Remove from stems if preferred, or leave on. Place in a zip-lock bag, press out air, seal and freeze. Use within 6 months. Crumble straight from frozen into dishes — the leaves break off the stems easily when frozen.

Frequently Asked Questions

Yes, but it turns black and mushy when frozen, losing its fresh appearance. For cooking purposes (adding to sauces, soups, pasta), frozen basil works fine as the flavour is largely preserved even if the appearance is not. For best basil preservation: make basil oil (blend basil leaves with olive oil, freeze in cubes) or pesto (freeze in cubes or ice cube trays). These preserve flavour better than plain frozen basil.
3–6 months at peak flavour. Still safe and usable beyond this but flavour fades progressively. Label bags with the date to track freshness. Herbs frozen in olive oil last slightly longer than those frozen in water as the oil provides some protection. Whole frozen hardy herbs (rosemary, thyme) last closer to 6 months.