If you’ve cooked with fresh herbs, you already know that the dried variety in a jar doesn’t even come close in flavor and scent. But how do you keep bunches of herbs from wilting before you use them?
Most fresh herbs actually freeze quite well. I’ve had good experiences especially with parsley and green onion, both of which have hardy leaves. Eggplant and other vegetables work well also, if you have extras.
To preserve your herbs, wash the leaves and remove them from their stems, where applicable. Pat thoroughly dry with paper towels to prevent ice crystals from forming; place in labeled individual ziplock bag and store with all your other herbs in a larger freezer-safe meta-bag. That’s it!
To use them, simply take out a few leaves from the freezer and use them as you normally would, such as for stir-frys or for garnishes. I am especially fond of placing a few mint leaves and ice cubes in my glass of water on a hot summer’s day.