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You can freeze mint and basil easily, and it’s one of the smartest ways to keep your garden herbs tasting fresh all year long.
Freezing mint and basil doesn’t just save you money, it also locks in that vibrant flavor at its peak.
If you’ve ever watched your basil turn black in the fridge or your mint go limp in a water glass, you already know why learning how to freeze mint and basil is a total game-changer.
In this post, we’ll cover the best methods to freeze mint and basil, how to prep them for the freezer, and my favorite tricks to keep them from turning into a mushy mess.
Let’s dive right into the cold, wonderful world of preserving these aromatic herbs.
Why You Should Freeze Mint And Basil Instead of Drying
Freezing mint and basil is actually superior to drying if you care about flavor intensity.
Drying herbs concentrates their flavors, sure, but it also changes their character completely.
Basil, for instance, loses that bright, almost peppery note when dried, and mint can taste dusty and flat.
When you freeze mint and basil, you’re essentially pausing time, so the essential oils stay exactly where they were when you picked them.
Another big reason to freeze mint and basil is convenience.
You can grab a cube of frozen basil for a pasta sauce in the dead of winter without running to the store.
Plus, freezing mint and basil is almost foolproof, even if you’re not a seasoned meal prepper.
1. The Flavor Lock- In Effect
The main reason freezing mint and basil works so well is that cold temperatures halt the enzymatic breakdown that causes wilting and browning.
Unlike drying, which slowly cooks the herbs even at low heat, freezing preserves the delicate chlorophyll that gives basil and mint their gorgeous green color.
This means when you thaw them, they still taste like they came straight from the plant.
2. You Save Money and Reduce Waste
How many times have you bought a bunch of basil for one recipe and thrown half of it away?
Learning how to freeze mint and basil means you’ll never waste another leafy sprig again.
It’s a budget-friendly habit that pays off every single time you open your freezer.
How To Freeze Mint And Basil: The Best Methods
Now for the real question, how exactly do you freeze mint and basil without ruining them?
There are three foolproof methods, and which one you choose depends on how you plan to use them later.
Let’s break down each method step by step.
Method 1: Freezing Whole Leaves (The Quick Dry-Freeze)
For whole leaves, you’ll want to use a dry-freeze method that keeps them separate.
First, wash your mint and basil leaves gently and dry them thoroughly with a salad spinner or paper towels.
This is a critical step, because any excess water will turn into ice crystals and make the leaves stick together.
Spread the dry leaves in a single layer on a baking sheet lined with parchment paper.
Pop the tray into the freezer for about two hours, until they’re frozen solid individually.
Once frozen, transfer the leaves to a zip-top freezer bag, pushing out as much air as possible.
This method is perfect for when you need to grab a handful of leaves to toss into a salad or garnish a drink.
The trick of freezing mint and basil this way is that they won’t clump into one massive block.
Method 2: Freezing With Oil (The Flavor Paste)
If you love cooking with basil, this is the best way to freeze mint and basil into a ready-to-use paste.
Blend your clean, dry leaves with a neutral oil like olive oil or avocado oil.
Use a ratio of about two cups of packed leaves to a quarter cup of oil.
Blend until you have a thick, pourable puree.
Then, spoon the mixture into ice cube trays and freeze.
Once the cubes are solid, pop them out and store them in a freezer bag.
When you’re ready to make soup, sauce, or marinade, just drop a cube or two straight into the pan.
The oil not only helps preserve the color but also makes the herbs easy to portion.
Method 3: Freezing With Water (The Ice Cube Trick)
For a lighter option, you can freeze mint and basil in plain water.
This works well for mint, especially if you plan to add it to teas, lemonade, or smoothies.
Chop the leaves finely, or leave them whole if you prefer.
Place a small amount of leaves into each compartment of an ice cube tray, then fill with water.
Freeze until solid, then transfer the cubes to a labeled bag.
When you freeze mint and basil this way, the water acts as a barrier against freezer burn.
To use them, just thaw a cube or toss it directly into a hot pot of tea.
The water will melt away, leaving just the herb.
How To Prep Mint And Basil For The Freezer
Before you even think about freezing mint and basil, you need to master the prep work.
It’s honestly the most important part of the whole process.
Washing and Drying Is Non-Negotiable
Fill a large bowl with cold water and gently swish your basil and mint sprigs around.
Dirt and little bugs love to hide in the crevices of these fragrant leaves.
Lift them out of the water and lay them on a clean kitchen towel.
Pat them dry with another towel or use a salad spinner until they feel completely dry to the touch.
Remember, moisture is the enemy when you freeze mint and basil.
To Chop or Not to Chop?
Decide whether you want whole leaves or chopped herbs.
Whole leaves are great for garnishes and for recipes where you want the leaf to hold its shape.
Chopped herbs are easier to measure and distribute evenly in dishes like pesto or soups.
If you’re chopping, use a sharp knife and a cutting board, and work quickly to avoid bruising the leaves.
Bruised leaves release moisture and can turn brown faster in the freezer.
How Long Can You Freeze Mint And Basil?
Now that you know how to freeze mint and basil, let’s talk about shelf life.
Properly frozen mint and basil will maintain peak quality for about 3 to 6 months.
Beyond that, they’re still safe to eat, but the flavor will start to fade.
The key is to label your bags with the date so you don’t play a guessing game later.
I like to write “Basil Pesto Cubes” or “Mint for Tea” on the bag so I know exactly what I’m grabbing.
Signs of Freezer Burn
Freezer burn appears as dry, grayish or white patches on the herbs.
It happens when air gets into the bag and dehydrates the leaves.
To prevent this, squeeze out all the air from your freezer bags before sealing.
You can also use a vacuum sealer if you have one, which completely eliminates the air problem.
Best Ways To Use Frozen Mint And Basil
So you’ve successfully learned how to freeze mint and basil.
Now what?
Here are some of my favorite ways to put those frozen cubes to work.
1. In Hot Dishes Like Soups and Stews
Drop a basil oil cube into a simmering tomato soup or a hearty chicken stew.
The heat will release the essential oils instantly, filling your kitchen with that incredible aroma.
2. In Drinks and Smoothies
Mint water cubes are phenomenal in iced tea, mojitos, or a simple glass of sparkling water.
They chill your drink without watering it down too much.
For smoothies, toss a frozen basil cube into a strawberry-banana blend for a subtle, refreshing twist.
3. In Sauces and Pesto
If you froze your basil with oil, you’re halfway to pesto already.
Just add some garlic, pine nuts, and parmesan, and you’re done.
The oil in the cube will help create that silky, smooth texture you want.
So, How To Freeze Mint And Basil?
You can freeze mint and basil beautifully by using the whole-leaf dry-freeze method, the oil paste method, or the simple water cube method.
All three techniques are fantastic, and they each serve a different purpose in the kitchen.
The whole-leaf method is best for garnishes, the oil method is ideal for cooking, and the water method is perfect for beverages.
I hope this guide has shown you just how easy it is to freeze mint and basil so you can enjoy that summer freshness all year round.
Now go grab that oversized bunch of basil from the market and give your freezer a delicious upgrade.
Happy freezing