University of Florida

Freezing Herbs

Drying is a traditional way to save extra herbs from your garden, but freezing is just as simple.

Harvest the herbs from your garden, wash them well, and then pat them dry. Place them in a single layer on a baking sheet in the freezer. This ensures that they won’t freeze together in one big clump. Transfer the frozen herbs to a labeled, air-tight bag.

Herbs like dill, sage, rosemary, and thyme freeze best when left on their stalks. When you’re ready to cook you can add whole stalks and then retrieve them before serving.

You can also chop or snip the leaves of frozen herbs directly into your dish, just as you would with fresh herbs.

UF/IFAS Publications

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