Rosemary freezes better than most fresh herbs. Learn 4 simple methods for how to freeze rosemary—so it stays almost as good as fresh. It's so much better than dried rosemary! Try it and taste the difference.
Freezing is an easy way to preserve fresh herbs. It allows you to have "fresh" herbs on hand year round and it reduces food waste. And, frozen rosemary retains its flavor impressively well. It's much more versatile and appealing than dried rosemary!
I recently taught a 60-person class on Cooking with Fresh Herbs. During the session, I covered how to freeze rosemary and other herbs. It sparked a great discussion, so I thought it would be helpful to share this information online too!
Can you freeze rosemary?
If you have an abundance of fresh rosemary, freezing is a great way to store it for longer. This hardy herb freezes well and lasts up to a year. Just remember to label it with the date, so you don't lose track.
Or, instead of freezing, you can dry rosemary instead.
Best way to freeze rosemary
We’ll dive into four methods for freezing rosemary. Each method has its own pros and cons. But, here's the quick summary:
- Freezing Whole Rosemary Sprigs: By far the easiest method. But, moderate risk of freezer burn over time.
- Freezing Rosemary Leaves: Can be convenient when it's time to cook. But, highest risk of freezer burn.
- Freezing in Oil: Best at protecting flavor and reducing freezer burn. But, you're committing to a type and quantity of oil in advance.
- Freezing in Water: Not really worth the effort.
Best method: Freezing rosemary in oil is the best method to preserve flavor in the long-run.
Runner up: If you're in a hurry, you can freeze rosemary sprigs whole—but plan to use them sooner.
Keep reading below for detailed how-to instructions, step-by-step photos, and advantages and disadvantages of each method.
Method 1: Freezing Rosemary Sprigs
The easiest way to freeze rosemary is to keep it on the stem. Here's how to freeze whole rosemary sprigs:
Tip: Freeze rosemary sprigs in a single layer, by setting the freezer bag on a baking sheet (to keep it flat). This prevents the rosemary from freezing together in a clump. It makes it much easier to pull out individual sprigs when you need.
Once the rosemary sprigs are frozen, you don't have to worry about keeping them in a single layer. They won't stick together at this point.
The advantages of this method are:
- Minimal prep: No need to remove the rosemary leaves from the stem or chop.
- Maximum flexibility: Some recipes call for "rosemary sprigs". Other times, you may need to measure the leaves (whole or chopped). This method allows you to do it all.
- Takes up minimal freezer space: They can be frozen flat, directly in a freezer bag.
The disadvantages of this method are:
- Some prep may still be needed: When it's time to cook, you may still need to remove the rosemary from the stem and/or chop the leaves before using.
- Doesn't prevent freezer burn: Oil is better at locking in moisture to prevent freezer burn. So while this method yields longer-lasting rosemary, it's not quite as long as in oil.
Method 2: Freezing Rosemary Leaves
You can remove the rosemary leaves from the stem before freezing. If you're doing this prep work, you may also want to chop the rosemary too. Here's how to freeze just the rosemary leaves:
The advantages of this method are:
- Gets ahead of the prep work: Most recipes call for finely chopped rosemary (removed from stem). So, by freezing rosemary this way, you're getting ahead of prep later on.
- Easy to measure: Most recipes call for a specific measurement of rosemary (for example, 1 teaspoon). In this case, it's easy for you to scoop out the exact amount you need.
- Takes up minimal freezer space: The rosemary leaves can be frozen flat, directly in a freezer bag.
The disadvantages of this method are:
- Takes a bit more time: You'll spend a bit more time getting the rosemary ready to freeze. (But, you'll probably save time after it's frozen).
- Harder to convert to a "rosemary sprig": If your recipe calls for a sprig, you'll need to do some math to estimate how much chopped rosemary you need. (Tip: See below for the conversion!)
- May not last as long: Almost all frozen food is at risk of freezer burn. But when you chop up rosemary, you increase the surface area. More exposure to air means higher risk of freezer burn. So, you'll want to use it up faster.
How much rosemary is a sprig?
Fresh rosemary: 1 rosemary sprig equals 1 tablespoon fresh rosemary leaves. (We tested 5 different sprigs and this was the average).
Dried rosemary: 1 rosemary sprig equals 1 teaspoon dried rosemary. (A general rule of thumb is that dried herbs are 3x as potent as fresh).
Method 3: Freezing Rosemary in Oil
Another popular method is to freeze rosemary in ice cube trays with oil. Olive oil is a popular pairing. But you could use a neutral oil instead. Here's how to freeze rosemary in oil:
The advantages of this method are:
- Oil preserves flavor: Herbs frozen in oil maintain their color better. And, it helps maintain their flavor too. Oil protects against freezer burn, which means the frozen rosemary will be better for longer.
- Portioned for convenience: It's really easy to pop out a cube (or two) when you're cooking! Just toss it in a warm pan, sauce, or however you plan to use it.
- Melts quickly: Oil doesn't freeze as solid as water, so it'll melt faster. This allows the herbs to meld into your food more quickly and more evenly, for better flavor.
The disadvantages of this method are:
- Takes a bit more time: It'll take a bit more time getting the herb oil prepped for the freezer. And then once the oil is frozen, you'll probably want to transfer it to freezer bags to free up your ice cube tray.
- You're committed to an oil type: You need to choose the oil well in advance of cooking with it. And, sometimes you may want the flexibility to use different oils.
- Quantity is less flexible: You won't be able to measure out the rosemary once it's frozen in cubes. So, if you need a specific quantity, make sure you measure it out before freezing. (And, it helps to label it on the bag too, so you don't forget).
Method 4: Freezing Rosemary in Water
The advantages of this method are:
- Portioned for convenience: It's very fast to just pull out a cube (or two) when you're in the middle of cooking.
- Possible benefits for freezer burn: Some people say that freezing herbs in water helps more than freezing herbs plain.
- Oil Free: A viable alternative if you follow an oil-free diet or are looking to use less oil.
The disadvantages of this method are:
- Takes a bit more time: You'll need to budget time to combine the prepared rosemary with water for the freezer. And then, you'll want to transfer the frozen cubes to a freezer bag. Essentially, it's the same amount of "extra" time as the oil method, but with fewer benefits.
- Melts unevenly: Herbs frozen in ice will take longer to melt than frozen oil. The result is uneven cooking and flavor loss. Why? Because the herbs on the outside will start cooking, while the herbs in the middle of the cube are still frozen (source).
- Quantity is less flexible: Same challenge as the oil cubes: you won't be able to measure out the rosemary once it's frozen. So, it's helpful to use a standard measure in each cube (e.g. 1 teaspoon) and label it so you remember.
How to use frozen rosemary
I suggest using frozen herbs in cooked dishes. And since rosemary is usually cooked anyways, it’s a perfect fit! Frozen rosemary is a great flavor enhancer in soups, stews, cooked sauces, and casseroles.
Check out these delicious recipes with rosemary to get you started.
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