Freezing fresh herbs and vegetables is one of the easiest ways to reduce food waste and stretch your grocery dollars. Whether you’re preserving garden produce or taking advantage of a sale, the key is using proper techniques so your ingredients retain their flavor and texture when thawed.
Start with the Right Produce
Some vegetables freeze better than others. Great options include:
- Bell peppers
- Broccoli
- Spinach and kale
- Green beans
- Zucchini
For herbs, parsley, cilantro, basil, and chives freeze well when prepped properly.
Blanch Before Freezing
Blanching—briefly boiling vegetables and then plunging them into ice water—stops enzyme activity that can affect flavor and texture. This step is especially important for green beans, broccoli, and leafy greens. Dry thoroughly before freezing to prevent ice crystals.
Freeze Herbs in Oil or Butter
Chop fresh herbs and add them to an ice cube tray with olive oil or melted butter. Once frozen, transfer cubes to a freezer bag. These are perfect for quick use in soups, pastas, or sautés.
Use Airtight, Freezer-Safe Containers
To prevent freezer burn, store your frozen herbs and veggies in zip-top freezer bags or reusable freezer-safe containers. Look for stackable, leak-proof options like these from Amazon or Target. Removing excess air helps preserve freshness and flavor.
Portion Before Freezing
Freeze ingredients in small, usable portions. This makes it easier to grab just what you need without defrosting the entire batch.
Freezing fresh produce is a powerful pantry extension strategy. With the right method, you’ll reduce spoilage, save money, and keep your kitchen stocked with ready-to-use ingredients year-round.
