We all know that it’s better to grow your own fresh herbs than to buy them in the shops, but the usual way of things is that you get gluts of herbs and you can’t use all of those herbs before they go bad. There are just too many. I’m a big supporter of drying herbs, but it’s not the only method of preserving herbs for longer. So today we’re covering whether it’s possible to freeze fresh Rosemary. So I’ll answer the question can I freeze rosemary? I’ll go through the exact steps on exactly how to freeze rosemary and how long it will last as well as how to thaw rosemary so you can use it again.
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Can You Freeze Fresh Rosemary?
Rosemary is a fabulously handy herb that is marvellous both in the garden and in a lot of dishes. It’s a versatile herb that can be used in combination with other herbs to achieve a unique flavour. It is very hardy and durable which makes it perfect for dishes that need to be cooked for a long time.
So, can you freeze rosemary?
The good news is that you can easily freeze fresh rosemary. Rosemary freezes well because of its thin, but relatively robust texture. Although you can freeze rosemary, you’ll want to use it within 3-4 months for the best taste.
After this time, the rosemary won’t necessarily be bad, as frozen rosemary will remain edible for up to 6 months, but it will certainly have lost most of its flavour.
Options For Freezing Rosemary
There are a couple of options to choose from when freezing rosemary. Two of the most popular options are the flash-freezing method and the ice cube method. I’ll go into more detail about these processes below. How you’re going to want to freeze your rosemary depends on what you plan on using it for.
Flash Freezing Fresh Rosemary
This method of freezing Rosemary works best if you’re going to be roasting rosemary with, for instance, chicken, potatoes, or vegetables. Flash freezing prevents the herbs from sticking together during the freezing process.
It makes it easier to pick the amount of herb you need when you’re ready to prepare your meal. Of course, being forced to thaw more herbs than we need is counterproductive. We are trying to save produce, after all.
Freezing Rosemary in Ice Cubes
This is the better method for recipes where you need to blend foods. This includes dishes like soup, sauces, or stews. It’s easier to use this method when blending foods because you can just throw the whole ice cube into your mixture. It will melt as your dish heats up, so you can evenly blend it throughout your meal for flavour.
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How to Freeze Rosemary
So, how do you freeze rosemary?
Fortunately, freezing fresh rosemary is quite simple. You don’t need anything special to do it. You can freeze rosemary that you’ve harvested from the garden or rosemary that you’ve bought from the shop (either growing or cut)
Flash Freezing Rosemary Method
For best results, leave the sprigs attached to the leaves for this method. It simply makes handling the rosemary easier.
- Rinse your rosemary under clean water to remove dirt and debris.
- Place your rinsed rosemary in a colander over the sink. Allow it to sit for 5 minutes to dry.
- Remove the rosemary from the colander and place it on a clean, dry tea towel. Gently dab the herbs with the tea towel to remove any excess moisture. (Try not to use paper towels, as they can become stuck to the rosemary!) My guide to the best eco tea towels is here.
- Select a baking sheet, tray or plastic thin chopping board and line it with wax paper, parchment or baking paper.
- Place the rosemary onto the sheet of paper on top of the tray. Be careful to space each herb sprig apart. Try not to let them touch, as you don’t want them to freeze together.
- Place the tray of herbs directly into your freezer and leave them for 2-3 hours.
- After 2-3 hours, you can remove the tray from the freezer.
- Transfer the frozen herbs to a freezer bag or airtight container. If you choose to use a freezer bag, make sure to remove any air. This will help prevent your herb from becoming freezer burnt.
- Place the container or bag back into the freezer. Remember to label and date your container.
Ice Cube Method for Freezing Rosemary
This method of freezing rosemary is even simpler and is good for when you’re blending foods.
- Unlike the flash freezing method, you’ll want to remove the leaves from the sprigs.
- Rinse and dry your rosemary leaves just as we described in the previous method.
- Dice the leaves or leave them whole. Everyone has their preferences where this is concerned. It also depends on what dishes you are planning on making. Sometimes diced is better than whole and vice versa.
- Take an empty ice cube tray and pack your leaves down into each ice cube cell.
- Pour water or olive oil into each cell and make sure the rosemary is completely covered.
- Cover the tray and freeze for 5-6 hours. You can use cling film for this, but I prefer to use a flat thin chopping board and avoid using cling film.
- Remove the tray from the freezer and remove each ice cube from the tray.
- Transfer the ice cubes to a freezer bag or airtight container. Again, if you’re using a freezer bag, make sure you remove any excess air.
- Label and date your herbs and place them back into the freezer.
How to Thaw Rosemary (And Use It)
The great news is that you don’t even need to defrost rosemary. This goes for whichever method you use to freeze your rosemary. Whether you flash-froze the herbs or froze them as ice cubes, you can use them directly. Their easy usage is due to their convenient texture. The texture of the leaves allows them to be used frozen without needing to be thawed.
The ice cube method is particularly convenient when making stews and soups. You simply select as many ice cube herbs as you need and put them directly into the dish you’re making. Stir them in and they’ll melt right into your meal, spreading the flavour.
Sauces are slightly different as they’ll be better if you wait until the end to mix in your herbs. Still, the process will be the same with the ice cubes melting into the sauce.
Even using flash-frozen herbs is simple. If you’re roasting a meal, just grab as many sprigs of rosemary as you need and stick them in with your cooking. All done!
There is one thing you should keep in mind when cooking with fresh rosemary. What a lot of people don’t realize is that frozen rosemary is actually a lot stronger than fresh rosemary. When cooking from a recipe, don’t use as much of the herb as the recipe calls for. Start with a smaller amount and taste it. If you still need more herbs after that, feel free to add some more.
All My Herb Freezing Guides
FAQs on Freezing Rosemary
Got questions about freezing rosemary? Or want to know more about how to freeze rosemary and we haven’t answered your questions? Check out our frequently asked questions about freezing rosemary below, or ask us yours in the comments.
Should You Freeze Dried Rosemary?
Dried rosemary is not as flavoursome as using fresh rosemary. Still, it’s the most cost-effective and convenient way of keeping the herb. The reason so many people like to use dried rosemary is that it’ll last for up to 1-3 years when stored properly.
Because the shelf life of dried rosemary is already so long, there really isn’t any point in freezing it. Freezing dried rosemary isn’t beneficial because it’ll stay just as good sitting in your spice rack, so don’t bother!
How Long Does Frozen Rosemary Last?
As I mentioned earlier, freshly frozen rosemary can technically last for up to 6 months. After 6 months, the herbs will begin to deteriorate and you should no longer use them.
Although you can technically use frozen herbs for up to 6 months, I recommend using them within 3-4 months. The earlier you use them, the more flavour they will retain and the better your meals will taste. After 4 months, the herbs really begin to lose their flavour and they won’t have as great an effect on the taste of your meals.
Final Words on Freezing Fresh Rosemary
I do detest wasting food, especially food that I’ve grown myself, so it’s always great finding ways to save things. Fortunately, rosemary is a very durable herb that makes saving it very easy. Freezing rosemary is a great option because you can use it later, and you can even use less. Frozen rosemary is stronger than it is fresh, so you’ll use less. If you’ve ever worried about wasting your rosemary before, no need to worry any longer. Try flash-freezing it or making it into ice cubes!
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