Freeze herbs? It's that easy

In winter, your herb bed is threatened with cold death? Then she rescues from freezing and sends her to the freezer for a controlled cold sleep. Most frozen herbs are more aromatic than dried and retain their fresh color.

Freeze herbs: step by step

Thoroughly wash herbs immediately after harvest, dry well, remove brown spots, chop and then freeze.
Particularly suitable are ice cube trays? so the herbs are portioned kitchen ready. Put chopped herbs in the containers, put some water on them and put them in the freezer with them.
The herb cubes are simply frozen for eating and briefly cooked until thawed.
An interesting alternative: do not make the herb cubes with water, but with melted butter or olive oil.

Which herbs can you freeze?

You can freeze all robust herbs, such as:

rosemary
sage
thyme
oregano
chives
Parsley (better smooth than curly use)

If you like, you can also freeze herbal mixtures. Just the basil gets the stay in the ice not: It turns brown and loses its aroma. Frozen herbs should be used up within a year.

Another way to preserve herbs is to dry them. How to do that, you will learn here: drying herbs.