Drying herbs is great, but it changes their flavor and color. If you want to capture herbs at their fresh best, there's a better method for cooking herbs: freeze them in olive oil. It takes ten minutes, requires nothing but an ice cube tray, and gives you ready-to-cook flavor bombs you can drop straight into a hot pan all winter.
Here's exactly how to do it.
Why freeze herbs in oil instead of drying?
For soft, cooking herbs — basil, parsley, oregano, thyme, rosemary, sage — freezing in oil beats drying because:
- It preserves fresh flavor. The oil seals the herbs and protects their volatile oils from air, so they taste far closer to fresh than dried.
- It protects color. Herbs frozen in oil keep their green far better than air exposure allows.
- It's pre-portioned and cook-ready. Each cube is a measured serving of herb and cooking fat — just drop and sauté.
(For garnish-fresh herbs or delicate uses, fresh storage is still best — see how to store fresh herbs so they last longer.)
What you'll need
- Fresh herbs, washed and thoroughly dried
- Olive oil (or melted butter)
- An ice cube tray
- A knife or food processor
Step-by-step
- Wash and dry your herbs completely. Excess water causes ice crystals and freezer burn.
- Chop the herbs finely — by hand or pulsed in a food processor.
- Pack the chopped herbs into the cells of an ice cube tray, filling each about two-thirds full.
- Pour olive oil over the herbs until each cell is filled and the herbs are submerged.
- Freeze until solid (a few hours).
- Pop out the cubes and transfer them to a labeled freezer bag or container. They keep their best flavor for up to a year.
Tip: A standard ice cube cell holds about one tablespoon — handy for measuring while cooking.
Which herbs work best?
- Best for oil-freezing: basil, oregano, rosemary, thyme, sage, and parsley — all robust cooking herbs.
- Better frozen in water (or used fresh): delicate herbs like cilantro, dill, and chives, which you often add at the end of cooking. You can freeze these the same way in water instead of oil if you prefer.
How to use your herb cubes
Drop a frozen cube straight into a hot pan to start a sauté, soup, sauce, or roast — the oil melts and releases the herbs instantly. No thawing needed. A basil-oil cube is an instant start to pasta sauce; a rosemary cube transforms roast potatoes.
A quick food-safety note
Use your frozen herb cubes for cooking, where they're heated. Storing fresh herbs in oil at room temperature can pose a botulism risk — but freezing eliminates that concern, which is exactly why this method is both safe and convenient. Keep the cubes frozen until you cook with them.
Build your herb-preserving toolkit
Freezing is just one way to make a herb harvest last. For the woody herbs, drying is excellent too — see how to dry oregano fast and how to dry basil. For the complete overview of every method, read our guide to preserving herbs: drying, freezing & storing methods.
Frequently asked questions
Is it better to freeze herbs in oil or water?
For cooking herbs you'll sauté or roast (basil, oregano, rosemary), olive oil is better — it preserves flavor and color and is cook-ready. For herbs added at the end of cooking (cilantro, dill, chives), water works fine.
How long do herbs frozen in oil last?
They keep their best flavor for up to a year in the freezer. Label the bag with the date so you can track it.
Do you need to cook herbs frozen in oil?
Yes — use them in cooking, where they're heated. Freezing makes herbs-in-oil safe; just keep the cubes frozen until you drop them into a hot pan.
Can you freeze basil in olive oil?
Yes — basil is one of the best herbs for this method. Drying turns basil's flavor flat, but freezing it in oil keeps it close to fresh, perfect for sauces and pesto.
Should you wash herbs before freezing?
Yes, but dry them thoroughly afterward. Excess water causes ice crystals and freezer burn that degrade the herbs.
The bottom line
To capture herbs at their fresh best, chop them, pack them into an ice cube tray, cover with olive oil, and freeze. You'll have pre-portioned, cook-ready flavor cubes that beat dried herbs for any sautéed, simmered, or roasted dish — all winter long.