How to freeze fresh herbs for great flavor later

Published 2:36 pm Friday, August 30, 2013

Freeze fresh herbs for later use? Great idea, but tender basil, mint, parsley and cilantro need special care.

Wash, dry and spread in a metal pan to freeze. Store in freezer bags. They will be limp when thawed, but work for soups and sauces.

To keep colors bright, chop herbs and cover with a little water. Freeze in ice cube trays, then store cubes in freezer bags. Pop cubes in soups and stews. You can also chop herbs and cover with a little oil for freezing and use for sauteing or in a vinaigrette.

Make a flavored syrup out of mint or lavender by steeping leaves in a mixture of half water and half sugar. It won’t harden, but can be stored in the freezer for months.