Directions for Freezing herbs
Ingredients and Equipment
Which method for which herb?Click on the blue link below that corresponds to the herb you want to dry, as the method vary with different herbs!
- Sage, thyme, summer savory, dill, bay leaves, oregano, rosemary and marjoram are sturdy, low-moisture herbs that are best suited for air-drying.
- Basil, tarragon, lemon balm and the mints have a high moisture content and will mold if not dried quickly. So the oven, dehumidifier or dehydrator methods work better
- Chives are best frozen .
Start with fresh herbs - as fresh as you can get.
To release the full flavor, crush whole herb leaves or use a mortar and pestle to grind, just before adding to the recipe. When using dried herbs, add to soups and stews during the last half-hour of cooking or follow recipe directions. Be creative and add dried herbs
to flavor your favorite foods.
Only use a microwave oven as a last resort for drying, as microwaves literally cook the herbs producing very poor quality.
A vacuum-sealed FoodSaver bag is on top at left. You can see how the FoodSaver really sucks out all the air, so the herbs won't dry out or get freezer burn. That means the food inside will last many times longer. I've been using them (and their predecessor in the marketplace, Seal-a-Meal) for many years. If you're interested, here's where you can get one.
TIP: If you don't own a vacuum food sealer to freeze foods, place food in a Ziploc bags, zip the top shut but leave enough space to insert the tip of a soda straw. When straw is in place, remove air by sucking the air out. To remove straw, press straw closed where inserted and finish pressing the bag closed as you remove straw.