Absolutely!! I do it all the time!! Frozen herbs keep the same potency as fresh herbs for several months in the freezer, so the freezer method is preferable to drying for many chefs.
There are a few ways to freeze herbs, depending on how you plan to use them. You can wash them, pat them dry, and lay them out on parchment lined cookie sheets. Place the cookie sheets in the freezer overnight. Take the frozen herbs and put them in an airtight bag or glass jar and keep frozen.
If you are planning to mainly use your herbs for stews or soups, you may want to freeze them in ice cubes. Wash them and pat them dry, then chop them finely. Put the chopped pieces into the squares of an ice cube tray. Fill the tray with water or soup stock and freeze overnight. When frozen, place in an airtight bag and keep frozen.
If you plan on using your herbs to make pesto, use 2 cups of herbs and 1/3 cup of oil. Blend the oil and herbs in your food processor or blender and then fill ice cube trays with the mixture. Freeze until solid and then store in airtight containers or bags. When you want to make pesto, just thaw the cubes, whip them in a blender with some parmesan and garlic ... and you'll have fresh herb pesto.
Good Luck!!
~ Dee in Western Canada
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--- In frozen-assets@yahoogroups.com, "Donna Bryant" <meggiesmom6238@...> wrote:
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> Can herbs (thyme, chives) be frozen?
>
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