I’m a huge fan of freezing fresh herbs, and this post shows my tips on How to Freeze Mint, Sage, and Tarragon. And I’ve been freezing herbs from the garden for many years now and I love having them during the winter!

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What would you do if you had fabulously bushy herb plants, and you lived in Utah where winter was well on the way? I’ve been freezing fresh basil for many years with good results, and also had success freezing fresh rosemary and thyme.

So one year when I realized that summer was going to end well before I ran out of fresh herbs, I decided to try some other freezing experiments. This post shares my methods for How to Freeze Mint, Sage, and Tarragon, and once again I’ve had good results with freezing fresh herbs.

I’ve been freezing herbs for more than 20 years now, so I hope my posts have some tips you might like to try if it’s getting cold where you are and you have a garden with herbs that you’d enjoy using during the winter. Use Fresh Herbs for more recipes using herbs!

Freezing Herbs Collage (sage, tarragon, mint)

How to Freeze Mint, Sage, and Tarragon:

  1. I used my garden scissors to cut the sage from the stems, and just trimmed the plants of the tarragon and mint.
  2. For each of these herbs, I cut as much as I thought would fit into a large Ziploc bag and washed it well in my large salad spinner.
  3. When they were spun dry, I put the herbs into the Ziploc bags. Then I left the bags open and let them sit on the counter for several hours, until the moisture left on the leaves had evaporated. (If it’s humid where you are this will take longer. There’s some rosemary in that photo too, but I’ve already written about freezing rosemary.)
  4. Then I sealed the bags, squeezing most of the air out, and put them in the freezer. Leave them for a few days or even weeks, depending on the type of herb.
  5. After that time, the leaves will start to fall off the stems.
  6. This next photo is a bowl of frozen tarragon after four days in the freezer, and you can see the bare stems where the leaves have fallen off. There were only a few stubborn leaves I had to pick off.
  7. And this last one is not a very good photo because I took it at night, but here are the jars of frozen sage and tarragon leaves I ended up with. Each is slightly smaller than a mayonnaise jar, plenty of sage and tarragon for a lot of good dishes all winter long. Put the jars back in the freezer, then take out the frozen herbs as you need them.
  8. The mint leaves are taking a bit longer to fall off the stems so I’m leaving them in the freezer a bit longer, but the frozen mint is also working out well.

More about Freezing and Preserving Vegetables and Fresh Herbs:

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