How to Freeze Fresh Herbs Without Losing Flavor

Fresh herbs add so much flavor to home-cooked meals, but they don’t last long in the fridge. If you grow your own or buy in bulk, you’ve probably watched more than a few bunches wilt before you had a chance to use them.

The good news? Freezing herbs is a simple way to make them last while keeping most of their flavor. When done right, frozen herbs are perfect for soups, stews, sauces, marinades, and even compound butter.

In this guide, we’ll show you how to freeze fresh herbs the right way—whether you want to freeze them loose, in oil, or as cubes for easy cooking later. No waste, no loss of flavor—just garden-fresh taste anytime.

1. Pick and Rinse Your Herbs

Start with clean, fresh herbs—either from your garden or the market. Choose herbs that are bright, fragrant, and free from yellow or wilted leaves.

Rinse them gently under cool water to remove any dirt, then shake off the excess water or pat them dry with a clean towel. Let them air-dry for a few minutes if needed—dry herbs freeze better and hold their texture longer.

2. Remove Tough Stems

For leafy herbs like parsley, cilantro, basil, mint, and dill, strip the leaves off the thicker stems. You can leave the tender parts attached, but larger woody stems from herbs like rosemary, thyme, or oregano should be removed.

This makes it easier to use the herbs later and saves freezer space too.

3. Decide How You’ll Freeze Them

You have a few options depending on how you plan to use your herbs:

1. Loose leaf freezing – Good for herbs like parsley or dill you’ll toss into dishes.
2. Ice cube method (with oil or water) – Great for cooking herbs like rosemary, thyme, or basil.
3. Puréed and frozen – Best for soft herbs used in sauces, soups, or dressings.

Choose the method that fits your cooking style best. In the next steps, we’ll break down how to do each one.

4. Method 1 – Freeze Herbs Loose

For herbs like parsley, cilantro, dill, or chives, you can freeze them loose.

1. After drying and removing stems spread the leaves or chopped herbs on a baking sheet.
2. Freeze for 1–2 hours, then transfer to labeled freezer bags or containers.
3. Press out the air before sealing.

This method is quick and works well when you want to grab a pinch or two while cooking. These herbs are best added directly to hot dishes like soups or stir-fries.

5. Method 2 – Freeze in Ice Cube Trays (With Oil or Water)

This is ideal for herbs like basil, thyme, rosemary, sage, or oregano.

1. Chop the herbs and place about 1 tablespoon into each section of an ice cube tray.
2. Cover with olive oil (for cooking) or water (for general use).
3. Freeze until solid, then pop the cubes out and store them in freezer bags.

These cubes are perfect for tossing into sauces, stews, or sauté pans. No measuring is needed—just drop and cook.

6. Method 3 – Purée and Freeze

If you use herbs for dressings, sauces, or marinades, this method is a time-saver.

1. Blend your herbs with a bit of water or oil until smooth.
2. Pour into ice cube trays and freeze.
3. Transfer frozen cubes to bags or containers.

This works especially well with basil, cilantro, parsley, and mint. You can also add garlic, lemon juice, or seasoning to make custom blends.

Frozen herbs are best used within 4–6 months for the most flavor. Store them in the coldest part of your freezer and use them straight from frozen—no thawing needed.