Fresh herbs are fickle. One warm kitchen and a bunch of basil can go from perky to past it in a day. Freezing is the simplest way to bank that just-picked flavour with almost no faff — and it beats drying for soft, leafy herbs that lose their perfume on the rack. Here’s the no-nonsense guide to freezing the most common garden herbs, plus which method suits which plant.

First, a quick match-up (use this, and you’re 90% there)

  • Woody herbs (rosemary, thyme, sage, oregano): freeze-dry and loose.
  • Soft herbs (basil, parsley, coriander, dill, chives, mint): freeze in oil, water or as a purée. Basil especially prefers oil or a very quick blanch + oil to avoid blackening.

Method 1: Dry-freeze (best for woody herbs)

Wash, spin or pat completely dry. Strip the leaves (or keep rosemary as short sprigs). Spread on a baking tray lined with baking paper and freeze until firm, then tip into an airtight tub or freezer bag. Press out the air, label, and seal.

  • Why it works: sturdy leaves keep their structure and oils without turning mushy.
  • Shelf life: up to 6 months for peak flavour; safe beyond, but aroma gently fades.
  • Use for: roasts, tray bakes, focaccia, compound butters.

Method 2: Herb-in-oil cubes (soft herbs, everyday cooking)

Chop (or snip) your herbs. Pack loosely into a silicone ice-cube tray to about two-thirds full. Cover with olive oil (or neutral oil) so everything’s submerged. Freeze solid, then pop out into a labelled bag.

  • Why it works: oil protects fragile aromatic compounds and prevents freezer burn.
  • Shelf life: 6–12 months in oil.
  • Drop into: sautés, sauces, omelettes, quick pan sauces for chicken/fish, dressing bases.

Basil tip: If your basil blackens in the freezer, dip leaves in just-off-boiling water for 5–10 seconds, plunge into iced water, pat very dry, then proceed with the oil-cube method. Colour stays far greener.

Method 3: Herb-in-water (or stock) cubes (soups, stews, drinks)

As above, but top with water (or light veg/chicken stock). Freeze, then bag.

  • Why it works: clean flavour for liquid dishes; also perfect for drinks.
  • Shelf life: best within 6 months, usable to 12 months.
  • Drop into: soups, stews, risottos. Mint cubes are lovely in iced tea or sparkling water.

Method 4: One-minute purée (the most versatile)

Blitz herbs with just enough oil or water to make a thick spoonable purée (a pinch of salt and a squeeze of lemon help colour, optional). Spoon into silicone mini-moulds or a thin, zip-seal bag laid flat (score portions with the blunt edge of a knife), freeze, then break off portions as needed.

  • Why it works: even distribution and fast thaw in the pan.
  • Shelf life: water purées 4–6 months; oil purées 6–12 months.
  • Use for: green dressings, pesto, chimichurri-style sauces, herby yoghurt dips.

Method 5: Whole leaves in “sheet packs” (parsley, coriander, mint)

For quick handfuls: layer completely dry leaves between baking paper sheets, slip into a large freezer bag, press flat and freeze. Break off what you need.

  • Shelf life: 3–4 months at best flavour.
  • Use for: last-minute stirring into warm grains, omelettes, noodle bowls.

Labelling, storage and smart use

Write the herb, method and date on bags or tubs. Freeze flat where you can — it stacks neatly and thaws faster in the pan. Keep herbs away from the freezer door to avoid temperature swings. Use frozen herbs straight from the freezer; don’t thaw on the worktop (they wilt and leak water).

How will frozen taste compared to fresh

Texture changes (so they’re not for raw garnishes), but flavour stays vivid if you add them near the end of cooking. Woody herbs tolerate longer cooks; soft herbs shine in the last few minutes or off the heat.

What not to do

Don’t freeze-dry leaves (ice crystals = dull flavour). Don’t overfill cubes (oil expands). Don’t refreeze once thawed.

Quick pairings to make it easy

  • Basil (oil cubes/purée): tomato sauces, pasta, pizza, bruschetta, salad dressings.
  • Parsley (any method): gremolata, fishcakes, tabbouleh-style grains.
  • Coriander (oil or sheet packs): curries, salsas, brothy noodles.
  • Dill (water/oil cubes): salmon, potato salad, yoghurt sauces.
  • Chives (water/purée): omelettes, soft cheese, buttery new potatoes.
  • Rosemary & thyme (dry-freeze): roast veg, breads, pan sauces.

Troubleshooting

  • Grey/brown basil: leaves were wet or frozen raw without blanch/oil — switch to oil cubes or quick blanch first.
  • Ice crystals in bags: not dry enough or too much air — pat drier, squeeze air out, use thicker freezer bags or small rigid tubs.
  • Flat flavour after a few months: add a squeeze of lemon and pinch of salt in the dish to wake the aromatics.