How to Freeze Fresh Herbs and Make Herb Bombs

This is a kitchen hack everyone needs in their life! Learn how to freezer fresh herbs and make these herb bombs using leftover herbs. So great for future cooking with soups, sauces, dressings and more.

Do you constantly get annoyed when you have leftover fresh herbs but have no idea what to do with them? Because SAME! 

This simple kitchen tip on how to freeze fresh herbs and make “herb bombs” as I call them is something I do in the kitchen all the time. All you do is add one of these herb bombs into a hot pan or pot and go about cooking. It’s so good for pasta sauces, soups, stir fries, frittatas or whatever you are thinking. It adds flavor to the dish and also saves you money and effort having to buy and wash a whole new bunch of herbs.

These herb bombs take a whole 10 minutes to prep and add to an ice cube tray. They stay in the freezer for 2 months and they’re just so handy to keep in your freezer and use whenever. 

I like to freeze all kinds of herbs like: basil, cilantro, chives, parsley, rosemary, etc. Really any herbs can work! I just froze a bunch of dill to add to chicken soup next time we make it. 

You have a couple options on how to use herb bombs..

You can let them defrost and come to room temperature to use in salad dressings or dips. Or you can add them to a hot pot or pan and use for various dishes. They’re such a game changer and a hack you will come back to again and again.

I first learned about these from a mom friend of mine who learned it from her mom. This is the classic tip that someone who has been in the kitchen for years passes along. 

I cannot wait for you to try this! And don’t forget about herb bombs and come back to this blog post when you have leftover fresh herbs and have no idea what to do with them. And feel guilty tossing them.

What you need to freeze fresh herbs:

• Fresh herbs – basil, cilantro, dill, parsley, etc.
• Olive oil or avocado oil – either of these oils works well
• Silicone ice cube molds

How to freezer fresh herbs and make herb bombs:

1. Wash and chop the herbs, making sure to shake off excess water or let them dry a bit. I like the herbs finely chopped but really it’s personal preference
2. Next add herbs into silicone ice cube molds and fill about halfway
3. Then add the oil on top (I fill so it’s about 75% full and herbs are covered)
4. Core tray and add to freezer to set. Make sure the herbs are covered in oil when you add them into freezer (use your hands to press down if needed)
5. Keep stored in freezer in ice cube tray or pop them out of molds and store in a large bag or container
6. When ready to cook, simply take cube and add to warm skillet or pot and use in desired recipe!

FAQs and tips on freezing fresh herbs:

• What herbs work best of these? Really anything you want! Cilantro, basil, chives, dill, parsley, anything you have on hand can work in these.
• What kind of oil do you use? You can use any oil you find most useful in the kitchen. Typically I use olive oil or avocado oil. But you could also do ghee or melted butter too. Even melted coconut oil is a great option. It just needs to be melted or in liquid form.
• What do you freeze these herbs in? A silicone ice cube molds
• How do you use these herb bombs? In soups, sauces, scrambled eggs, salad dressings, pesto, anything you are making!
• Make sure to chop the herbs well before adding to the ice cube tray
• Don’t overpack the ice cube tray either. I fill each cube about halfway with herbs then add the oil/fat and fill it so it’s about 75% full!

A few of my favorite recipes that use herbs in them:

Nanna’s Homemade Chicken Soup Recipe!

Vegan Kale Pesto

Lemon Dijon Chicken Skillet with Rice

Green Goddess Pasta Sauce