Raise your hand if you’ve ever opened the crisper drawer to find a bundle of wet, wilted herbs 🙋🏻♀️
Fresh herbs go bad so fast and are packaged in such large quantities that it’s almost impossible to keep them from rotting in your fridge. Next time you get a bundle of herbs from the store, don’t wait for them to spoil—freeze them instead!
Wash and dry your herbs first, then store them depending on their type:
- Hardier herbs (rosemary, dill, thyme, bay, sage): Freeze in an air-tight container.
- Tender herbs (cilantro and parsley): Chop and place in an ice-cube tray. Fill the tray with water and freeze, then transfer to an air-tight container when frozen.
- For recipes that use oil (soups, stews, sauces, roasts): Follow the above ice-cube tray method, using oil instead of water.
Be sure to label your herbs before storing them. Defrost & enjoy within a whopping 12 months after freezing, and never open the crisper to wilting herbs again.
