Just a Yogini in the Kitchen, Freezing Her Herbs

Stop throwing away your extra fresh herbs!

I can’t count how many times I’ve purchased one of those containers of herbs – mint, basil, thyme, parsley – and then not used all of it. Usually a recipe will call for a tablespoon or two and then what do you do with the rest?

Well don’t throw it away. You can freeze what’s remaining to use in your future dishes. Here’s what you do:

  1. Wash the herbs.
  2. Pick off the leaves and / or stems that you want.
  3. Lay them out on a cookie sheet in a single layer.
  4. Put the cookie sheet in the freezer and keep it there until the herbs are frozen. This usually doesn’t take too long – an hour or two.
  5. Take the cookie sheet out of the freezer and quickly scoop the leaves / stems into your storage container (I use plastic baggies) and put the container back into the freezer.
  6. I like to label the baggies with the name of the herb and the date. They last a long time in the freezer – a year or so.

The reason you first lay the herbs out on the cookie sheet is so they don’t stick together when they freeze.

Herbs that have frozen well for me: thyme, rosemary, basil, mint, and parsley.



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