Question: Which types of herbs should I freeze, and which are dried?

Answer: You’ll want to freeze basil, dill, chives, parsley and tarragon. Tie their stems in bundles and rinse them carefully. Remove any damaged parts, then dip them into boiling water for one minute. Rinse them after you remove them, then place them into the freezer as soon as possible. For the types you intend to dry, you’ll want to hang bundles of the herbs upside-down in a clean location. Let them dry for a couple of weeks, at which time you can break them into smaller parts and store them dry and dark until you’re ready to use them. Seeds are dried on wire frames.

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