All Spring Herbs Freezing Guides
Frequently Asked Questions
Frozen grapes can be a refreshing snack, but upon defrosting, they turn into soggy lumps. It's best to freeze grapes only if you plan to use them in cooking, as they won't retain their fresh texture when eaten raw after thawing.
To optimally freeze fresh herbs, distribute them evenly in ice cube trays, taking care not to overstuff. Drizzle with melted butter to cover, then wrap the tray with plastic and freeze.
For soft herbs like cilantro and parsley, blanching prior to freezing in oil is recommended to preserve their vibrant color and flavor. Boil water, blanch the herbs quickly, then plunge them into ice water.
Yes, small portions of herbs can be frozen in mason jars. This method is suitable for small amounts, making it easy to use just what you need for cooking.
To freeze herbs in ziploc bags, first rinse and pat them dry. Place the herbs in an ice cube tray, cover with olive oil, and freeze. Once solid, transfer the herb cubes to a ziploc bag and store for up to 6 months.
Freezing herbs in oil can help maintain their color and is especially effective for basil. Alternatively, create a paste by blending 2 cups of herbs with ⅓ cup oil until smooth, then freeze.
