Freezing Herbs: Best Methods for Flavor Preservation

Freezing preserves herb flavor better than drying for many species. Here’s a guide for common culinary herbs and vegetables.

Herbs That Freeze Well

Vegetables for Freezing

• Tomatoes: Freeze whole (skins slip off when thawed), as sauce, or roasted.
• Peppers: Dice raw; no blanching needed.
• Green beans: Blanch 3 min, shock, freeze.
• Corn: Cut kernels off cob after blanching.
• Herb pastes: Blend herbs with oil, freeze in jars or ice cubes.

Pro Tips

• Label everything with herb name and date.
• Use within 6–12 months for best flavor.
• Add frozen herbs directly to hot dishes—no thawing needed.