Fresh herbs typically won’t be as good after you freeze them.
Murphy is quick to points out that cells expand as they freeze and that causes the herbs to break down. When herbs are placed in the freezer, they will not come out looking like they did before.
“When you freeze herbs at regular freezing temperatures, which is about zero degrees if you have a good freezer, you’ve got this contraction, contraction, contraction. At that last moment when it actually freezes, the cells explode,” said Murphy. “The herbs stay frozen, but when you defrost it you get this limp mush. The more tender herbs like parsley, basil, and cilantro are going to turn to mush. Some of the really hearty herbs that grow thick, like rosemary and thyme, maybe a little better off.”
