Freezing Herbs, How to Freeze Herbs, Poultices

Freezing Herbs

Freezing herbs for use at a later date is one way to preserve herbs for culinary uses as well as home remedies.

Drying herbs is my first choice for preservation for homemade herbal remedies. However, it is possible to freeze them as well. This method works well for teas and poultices.

Good choices would be:

For culinary uses, herbs that have a high moisture content like mints, lemon balm, sage, basil, tarragon and chives are best frozen. Trying to dry these types of herbs will usually result in them getting moldy before they are dry.

How to Freeze Herbs: Method 1

This type of frozen herb is nice as a poultice. Just thaw the frozen cube in a dish and wrap in a cotton cloth for a poultice. Or freeze your culinary herbs with this method to simply pop into your dishes while cooking.

  1. Harvest as in drying herbs.
  2. Place herb in a blender with enough water to puree. It may not completely puree but that's OK.
  3. Fill ice cube trays with the pureed mass.
  4. Freeze. When frozen pop out of trays and place in labelled ziploc bags.
  5. To use, slightly thaw the cube of frozen herb first.
  6. These frozen cubes of herbs will be good until your next harvest.

How to Freeze Herbs: Method 2

This method works well for herbs that have a high moisture content, like lemon balm or mint. This is a nice way to have some herbs preserved for teas in the wintertime.

  1. Harvest the herbs.
  2. Wash and pat dry.
  3. Strip the leaves off of the branches.
  4. Place on a cookie sheet in a single layer.
  5. Cover and freeze.
  6. Once frozen place in a labelled ziploc bag and back into the freezer.
  7. To use in teas, simply pour boiling hot water over the frozen herbs.






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