How to Freeze Herbs
Looking for a simple way to make your herbs last longer? Learning how to freeze herbs is a quick and easy trick that can help you waste less and cook more — no matter the size of your garden. Whether you’re harvesting from a big backyard garden or snipping basil off a windowsill plant, you can freeze your fresh herbs now and enjoy their flavor all year long.
Frozen herbs are perfect for soups, stews, sauces, and more. And once you start using your own homegrown herbs in your meals, you might be surprised at just how much fresher and more flavorful everything tastes — it’s a simple Gardening 101 skill that makes a big difference in the kitchen.
From Basil Fails to Garden Wins
When I first started growing food, I began with just a single basil plant on my kitchen windowsill. I had zero experience and, like many beginners, I overdid it. That poor little plant was so waterlogged it didn’t stand a chance.
Fast forward a few years, and my skills have—well—grown. These days, I have herbs and vegetables thriving both indoors and out. And let me tell you, once you start growing your own food, it becomes more than just a hobby. It’s a rewarding, practical way to bring a little self-sufficiency into your kitchen.
But growing is only half the story. If you really want to make the most of your garden, you’ll want to learn how to preserve what you grow—and that’s where freezing herbs comes in.
This guide will walk you through one of the easiest, most effective ways to keep your herbs fresh and flavorful so you can use them in your cooking all year long.
Fresh Herbs Are Just Better
Have you ever bought fresh herbs from the store or a farmer’s market for a recipe? There’s just something about them—fresh herbs smell better, feel better, and yes… they taste better too.
But here’s the thing: whether you’re growing your own or buying them fresh, it’s easy to end up with way more than you need. Some herb plants grow so tall and full, they produce more than you can possibly use before they start to fade. And store-bought herbs? They’re usually sold in big bundles when all you need is a tiny sprig or a teaspoon.
Tossing those extras feels so wasteful—but what other choice do you have?
Well, you do have one: freeze them!
How to Freeze Fresh Herbs
Freezing herbs is one of the easiest ways to preserve your garden harvest and enjoy fresh flavor all year long. Whether you grow herbs indoors on your windowsill or outdoors in a backyard garden, this simple skill will help you waste less and cook more delicious meals.
There are three easy ways to freeze fresh herbs:
- In water – A beginner-friendly method that’s quick and requires only an ice cube tray and freezer bags. Herbs stay fresh and flavorful for months.
- In oil – Slightly more involved and needs a food processor, but perfect for cooking. Preserves flavor very well and prevents freezer burn.
- On a cookie sheet – The simplest and least messy option with no special tools needed. Best for keeping leaves whole and measuring out just what you need later.
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Which method you choose depends on how you plan to use your herbs later. If you’re cooking with them, the water or oil method is perfect. But if you’re saving them for gifts or future ideas, the cookie sheet method gives you more flexibility.
Let’s go through each method one by one so you can decide what’s best for you and the herbs you have on hand.
Read Next: How to Grow Herbs in Pots
How to Freeze Herbs in Water
Freezing herbs in water is a great beginner method because it’s quick, easy, and requires only a few basic supplies. It works best for tender herbs like mint, parsley, and cilantro. One big advantage is that this method helps preserve both the color and flavor of your herbs. The main drawback? You’ll need to plan ahead when cooking, since the cubes need to thaw or melt into your recipe.
Best for: tender herbs like mint, parsley, and cilantro
What you’ll need:
- Ice cube trays
- Water
- Freezer bags or containers
- Labels and a marker
Step-by-step:
- Remove the leaves from the stems.
- Chop them up if you plan to use chopped herbs later.
- Pack the herbs into the wells of an ice cube tray (about 1/3 to 1/2 full).
- Fill each well with water.
- Freeze until solid.
- Once frozen, pop the cubes out and store in a labeled freezer bag or container.
Beginner Tip: Freezing herbs in water is a great way to preserve their color and flavor — just make sure they’re dry before chopping to prevent freezer burn.
How to Freeze Herbs in Oil
Freezing herbs in oil is perfect for cooking since the oil helps lock in flavor and prevent freezer burn. This method is great if you frequently sauté or make soups and sauces. It’s slightly more involved and requires a food processor or blender, but the results are worth it. The only downside is that these cubes are best used for cooking — not garnishing.
Best for: rosemary, thyme, oregano, sage, basil
What you’ll need:
- Ice cube trays
- Olive oil or another cooking oil
- Food processor (optional)
- Freezer bags or containers
- Labels and a marker
Step-by-step:
- Remove the leaves from the stems.
- Lightly chop or pulse in a food processor if desired.
- Place herbs into the ice cube tray, filling each well about 1/3 to 1/2 full.
- Pour oil over the herbs to cover them completely.
- Freeze until solid.
- Pop cubes out and store in a labeled freezer bag or container.
Beginner Tip: Use just enough oil to cover the herbs — too much can make the cubes greasy and harder to portion out later.
How to Freeze Herbs on a Cookie Sheet
This method is great if you want to freeze whole leaves and keep your herbs looking fresh. It’s the easiest and least messy option since it doesn’t involve trays, water, or oil. While it doesn’t preserve flavor quite as well as the water or oil methods, it’s perfect for herbs you’ll use in dry rubs, teas, or as garnish.
Best for: sage, rosemary, thyme, dill, basil
What you’ll need:
- A baking sheet
- Parchment paper (optional)
- Freezer bags or containers
- Labels and a marker
Step-by-step:
- Gently rinse and dry the herbs.
- Spread the leaves in a single layer on a baking sheet.
- Place in the freezer until completely frozen (about 1–2 hours).
- Transfer the frozen leaves into a labeled freezer bag or container.
Beginner Tip: Flash freezing like this prevents the herbs from clumping together, so you can grab just what you need without thawing the whole batch.
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How to Freeze Herbs on a Cookie Sheet
This method is great if you want to freeze whole leaves and keep your herbs looking fresh. It’s the easiest and least messy option since it doesn’t involve trays, water, or oil. While it doesn’t preserve flavor quite as well as the water or oil methods, it’s perfect for herbs you’ll use in dry rubs, teas, or as garnish.
Best for: sage, rosemary, thyme, dill, basil
What you’ll need:
- A baking sheet
- Parchment paper (optional)
- Freezer bags or containers
- Labels and a marker
Step-by-step:
- Gently rinse and dry the herbs.
- Spread the leaves in a single layer on a baking sheet.
- Place in the freezer until completely frozen (about 1–2 hours).
- Transfer the frozen leaves into a labeled freezer bag or container.
Beginner Tip: Flash freezing like this prevents the herbs from clumping together, so you can grab just what you need without thawing the whole batch.
Choose the Right Method for Each Herb
Different herbs benefit from different freezing techniques. Here’s a quick guide to help you choose the best method depending on how you plan to use each herb.
How to Freeze Basil
Basil is one of the more delicate herbs and can bruise or shrivel easily if not handled properly. Freezing it in oil is great for pesto, while water works for teas or drinks. If you want to freeze whole leaves, try blanching first to preserve color and texture.
- Pesto? Use the oil method in the food processor.
- Tea or lemonade? Freeze in water.
- Whole leaves for garnish? Use the cookie sheet method.
- Want to prevent leaves from shriveling? Try blanching:
How to Blanch Basil:
- Boil water and dip basil leaves in for 2 seconds.
- Immediately transfer to an ice bath.
- Dry completely.
- Store with parchment layers in a freezer-safe container.
How to Freeze Cilantro
Cilantro freezes well in both oil and water, depending on how you plan to use it. Whole sprigs can be stored easily, but just know that cilantro tends to lose its crispness once thawed.
- Works well in both water and oil.
- For whole sprigs, place in a freezer bag, press out the air, and seal.
- Note: Frozen cilantro is best in cooked dishes — it gets a little mushy when thawed.
How to Freeze Rosemary
Rosemary is a hardy herb that freezes beautifully using any method. Whole sprigs are easy to handle, and its strong flavor holds up well over time.
- Works with water, oil, or dry (cookie sheet) method.
- For easy measuring later, freeze sprigs on a cookie sheet, then store in bags.
- You can also try the roll-up method: wrap sprigs in a bag, roll tightly to remove air, and freeze.
How to Freeze Dill
Dill has fine leaves that are best preserved using the cookie sheet method. Once frozen, it’s easy to crumble into dishes straight from the freezer.
- Best frozen using the cookie sheet method.
- Once frozen, place in a bag and roll up to remove air.
- Easy to sprinkle into potato salad, dips, or sauces later on.
Don’t forget: Always label and date your herbs. It’s a simple step that saves you time later.
How to Cook with Frozen Herbs
Once your herbs are tucked away in the freezer, using them is quick and easy! Here are some simple ideas:
✔️ Sprinkle Over Hot Food
Frozen herbs from the cookie sheet method are great sprinkled over:
- Scrambled eggs
- Chicken
- Rice
- Soups or stews
✔️ Use in Recipes
Add frozen oil or water cubes directly to:
- Sauces
- Roasted veggies (place cubes on the baking sheet)
- Meat marinades
✔️ Mix into Rubs
Add chopped frozen herbs directly to dry rubs. They’ll thaw as the rub sets.
✔️ Add to Bread Dough
Mix frozen rosemary into bread dough or sprinkle on top before baking for a rustic, flavorful finish.
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✔️ Upgrade Salads
Use thawed herbs (from the cookie sheet method) in:
- Potato salad
- Chicken salad
- Homemade vinaigrettes
✔️ Stir into Sauces
Toss in cubes or chopped herbs for flavor boosts in:
- Tomato sauces
- Creamy dips
- Chili or stews
✔️ Make Herb Butter
A great way to use frozen herbs and add a fancy touch to simple meals!
How to Make Herb Butter:
- Let frozen herbs thaw (cookie sheet method works best).
- Mix into softened butter.
- Shape into a log or place in ramekins.
- Chill until solid.
Serve on grilled meats, warm rolls, or roasted veggies.
Freezing Herbs Q+A
Q: What can you do with extra fresh herbs?
A: Freezing herbs is a great way to preserve them for later. And remember how fresh tastes more amazing? Well, frozen is the next best way to get that fresh taste all season long. Frozen herbs can be used for cooking to add flavor to a variety of dishes, or even to make fresh-scented homemade gifts like candles and lotions.
SLCG Pro Tip: Another great place for herbs is out in the chicken coop. A few sprigs of thyme in your chicken’s nesting boxes will improve the scent of your coop — your hens will love it, and so will you.
Q: Can you freeze aromatics like citrus zest or ginger?
A: Yes! You can freeze citrus zest, grated ginger, and other fresh aromatics using either the water or oil method. It’s a smart way to always have just a little bit of what you need on hand.
SLCG Pro Tip: Toss a cube of frozen citrus zest into a small saucepan with a cinnamon stick and simmer on low. It will fill your kitchen with a cozy, comforting scent.
Q: How do you make herb butter?
A: Herb butter is easy to make and adds a burst of flavor to your meals.
- Use herbs that have been frozen using the cookie sheet method and thaw them completely to avoid extra moisture.
- Let the butter soften to room temperature.
- Stir in the herb of your choice.
- Spoon the herb butter into a ramekin or mold and refrigerate until solid again.
Spread on a warm roll, melt over a grilled steak, or mix into roasted veggies for an easy flavor upgrade.
I just love how many different ways there are to use frozen herbs in the kitchen. It’s one of those simple skills that adds a ton of flavor and freshness — even when your garden is asleep for the season.
Freezing herbs is a great way to stretch your harvest, reduce waste, and enjoy the satisfaction of cooking with ingredients you grew yourself.
So go ahead — experiment with the different freezing methods and see what works best for your favorite herbs and recipes. Your future self (and your tastebuds) will thank you.
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