I consider myself a better than decent cook. This weekend I made a grilled marinated flank steak which called for a variety of fresh herbs in the marinade. I had lots of herbs leftover, I.e., oregano. basil, thyme and rosemary. Can they be frozen for future use ? Seems a shame to discard which I have done in the past. Is drying them an alternative?
What Jorge said. The benefit is that you have individual portions. Kenji recommends the herbs+oil and then laying it flat in a Ziploc, but I haven’t tried it.
We usually keep these in the freezer because it’s hard to keep fresh herbs on hand at all times (especially in the winter) and the quality is pretty good:
Freezing in olive oil works well. You can also make a pesto, of basil or whatever you like. When ramps were in season, I made a pesto with roasted walnuts and froze that in small containers.
I have fresh basil, rosemary, oregano, sage and thyme growing on my window sills year round.
I’ve found that if I put a bunch of basil in a jar of water in the fridge (typically with a plastic bag loose over the leaves), it will stay fresh for a few days without going black.