Herbs with a high-water content in their leaves, such as basil, chives, mint, coriander, dill, tarragon and lemon balm can easily be frozen and will last for up to a year in the freezer.
How to freeze herbs
Strip the foliage from the stalks and chop it finely. Pack the chopped leaves into individual ice cubes, top up with water and freeze. The herbs will retain their full flavour and can be added to soups, casseroles or pasta sauces.
How to make herb butters
More adventurous cooks may want to make a selection of herb butters to freeze. To do this, allow your butter to soften to room temperature. Prepare some fresh herbs in advance by washing them and allowing them to thoroughly dry several hours before chopping them into tiny pieces. Mix these in with the butter and store either in moulds or freezer bags. Herb butter is delicious when added to poultry, fish dishes or fresh bread.
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