Why freeze leftover soup, lasagna, or bread but overlook fresh herbs? Freezing is ideal when a recipe calls for just a sprinkle of parsley or a few cilantro leaves, leaving the bunch behind. This method keeps herbs fresh and flavorful for months.
Freezing works in several effective ways. Pick the herbs, rinse with ice-cold water, pat dry thoroughly, and seal in a freezer bag. Alternatively, finely chop them and pack into an ice cube tray with a bit of water. These herb cubes store well for up to six months. When cooking, simply drop the frozen cubes straight into your pan—no thawing required.
Read also: 'The three basic rules for healthy eating'
Skip freezing delicate herbs like chamomile. For robust varieties such as rosemary and thyme, drying often preserves flavor better than freezing.
