How to Always Have Fresh Herbs

Most herbs freeze really well and then last a long time in the freezer. Most will even keep their shape, color and aroma. You only need to prep your herbs once and then you will have 4 month's worth of ready-to-go garnish on hand, all the time.

The initial prep for all your fresh herbs is the same: 

If your herbs are tied together with an elastic band, keep it on. Place your herbs into a mixing bowl, drizzle them with any type of vinegar and soak in plenty of water for 10 minutes or so. This will kill any bacteria that has already accumulated on the surface and also rehydrate the herbs.

Rinse and dry. You can use a salad spinner to soak and then dry your herbs in half the time. If you don’t have a salad spinner, shake your herbs afterwards to remove any extra water and let them air dry for 15 minutes or so. 

Dill & Parsley

Both fresh dill and fresh parsley keep their look and taste after being frozen and will keep really well. Both are excellent for garnishing your food so having some in the freezer at all times is generally a good idea. You can take some out of the freezer any time you need to add a finishing touch to your dishes and it’ll only take a few seconds. 

1. Once the herbs are dry, finely cut them.
2. Add washed, dried and cut herbs into a zip-lock bag or a tupperware container.
3. Keep in the freezer for up to 4 months. If using a plastic ziplock bag, flatten it before closing so you remove as much air as possible first. 

Thyme & Rosemary

You should freeze thyme and rosemary sprigs whole. The sprig leaves will detach during freezing but they will still be good to cook with. 

1. Add washed and dried sprigs into a ziplock bag or a tupperware container.
2. Keep in the freezer for up to 4 months. If using a bag, flatten it before closing so you remove as much air as possible first. 

Basil & Mint

Fresh basil and mint leaves will discolor in the freezer so it’s best to keep them in the fridge after washing and drying. They will last about a week. If discoloration is of no concern for your recipes, use the ice-cube method for freezing.

1. Discard the stems and finely chop up the leaves.  
2. Stuff the leaves into an ice-cube tray and cover with water.
3. Keep in the freezer for up to 4 months. 

Spring Onions

Technically, spring onions are a vegetable but since we often use it as garnish, we’ll also include them here. Spring onions will last a lot longer if you wash and repack them once you bring them home and they will be chop-ready right away when you need them, too. 

1. Cut the top and the bottom of your spring onions and discard any wilted stems.
2. Add into a mixing bowl, drizzle with any type of vinegar and soak in plenty of water for 10 minutes or so. This will kill any bacteria that has already accumulated on the surface.
3. Rinse and dry really well.
4. Place them into a zip-lock bag with a piece of paper towel inside to soak in any moisture that will accumulate during storage.
5. Keep in the fridge for up to 3 weeks. Replace the paper once a week or so.