Most herbs freeze easily while retaining their flavours. However, frozen herbs lose their textures, soften and become discoloured over time, some more than others.

Container or a bag freezing

Freezing in a container or a bag is very simple. It allows to take a small amount at a time as needed.

  1. Wash the herbs and dry with a paper towel
  2. Chop them finely
  3. Separate them, without tamping, into glass jars or freezer bags
  4. Identify and date each jar
  5. Place in the freezer.

Cube freezing

Freezing in ice trays is practical and efficient. These “fine herb cubes” can be added directly to sauces or other preparations.

  1. Wash the herbs and dry with a paper towel
  2. Chop them finely
  3. Fill the tray compartments
  4. Add enough water to cover them
  5. Place them in the freezer
  6. Once frozen, remove the cubes from the ice tray and place them in containers or freezer bags.

Aromatic plants that are easy to freeze

Preserving Herbs
Herbs that keep their freshness for months Chive
Oregano
Sage
Savory
Parsley (yellows)
Herbs that can be frozen on their stems Dill
Fennel
Chervil
Marjoram
Oregano
Thyme
Rosemary
Savory
Mint
Tarragon
Herbs to keep in small bouquets
(Do not cut. Wrap in cheesecloth)
Bay leaf
Parsley
Thyme

Herbs to freeze in cube

Parsley
Coriander
Lovage
Basil

Herbs that lose its flavour

Basil browns
Pineapple sage

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