Rinse herbs under cool water, then pat completely dry (no moisture)
Remove tough stems and separate leaves from stems if needed
Chop or leave whole based on how you’ll use them later
Freeze using one of these methods:
Freezing loose leaves
Spread herbs in a single layer on a parchment-lined baking sheet
Freeze until solid
Transfer to an airtight container or freezer bag
Label with herb name and date
Herb ice cubes (water method)
Finely chop herbs
Pack into ice cube tray compartments
Fill with water, then freeze
Transfer cubes to a freezer bag and label
Herb ice cubes (oil method)
Finely chop herbs
Pack into ice cube tray compartments
Cover with olive oil (or melted butter for savory uses)
Freeze, then transfer to a freezer bag and label
Herb paste
Blend herbs with a little oil (or water) to a paste
Spoon into a lined ice cube tray or small freezer-safe portions
Freeze and transfer to a freezer bag
Store in the freezer at 0°F/-18°C or colder
Use within:
Loose leaves: about 3–6 months
Ice cubes: about 6–9 months
Best practices
Keep herbs sealed to prevent freezer burn and odor transfer
Freeze in portion sizes for easy use
Add frozen herbs directly to hot dishes (no thawing required)