Frozen herbs may become limp and discolored in the process, therefore not suitable for use as garnishes. However, they are still excellent when used in soups, sauces and cooked dishes (can be used in the same proportion as fresh herbs when cooking).
To Freeze Herbs:
1. Pick the freshest, healthiest leaves.
3. Wash and completely dry the leaves.
4. Spread the individual leaves on a small tray or cookie sheet. Freezing the leaves flat and individually will prevent them from freezing together. Place the tray in the freezer.
5. When completely frozen, place in airtight containers and return to the freezer (once frozen, the leaves will not meld together).
When ready to use, add the leaves directly to your dish. There's no need to thaw!