To freeze fresh herbs, first wash and dry them thoroughly. Place a cooling rack over a tray and place the herbs in a single layer over top. Transfer the tray to the freezer. Once frozen, transfer the herbs to a plastic freezer bag. Squeeze out the excess air from the bag and freeze for 6 to 12 months.

The leaves of fresh herbs can also be roughly chopped before freezing. To freeze pre-measured amounts of herbs, fill each compartment of an ice cube tray with 1 tbsp of chopped herbs. Top up with water and freeze just as you would ice cubes. Once frozen, transfer the herb cubes to a plastic freezer bag.

Even though freezing helps to preserve the flavor of fresh herbs, the cells become damaged during the process. It is not necessary to thaw frozen herbs before using them; in fact, they should not be thawed for any length of time. Even a few seconds of thawing will render them soggy, limp and stuck to your hands or the cutting board. Because frozen herbs also tend to lose their color, they are best added directly to hot dishes where their appearance is not important. For example, frozen parsley stems can be added to stocks, broths or stews. Do not use frozen herbs in items such as a fresh salad.