HERBS, BLANCHING
Michigan State University Extension 
Preserving Food Safely - 01600640 
08/03/99 

Whether or not herbs need to be blanched before 
freezing is a matter of some debate. The procedure for 
blanching is simple and fast. It involves gripping several 
stalks of the herb with tongs and quickly swishing them in a 
skillet of boiling water. The herbs are then spread on a 
towel to air cool. When cool and dry, herbs can be frozen. 

Basil is decidedly superior when blanched. Chervil is 
not substantially improved by blanching, nor is 
coriander, because both freeze very well. Lovage freezes 
especially well without blanching. Blanched chives are 
sweeter, but unblanched chives are more oniony and have a 
better texture. Since chives are supposed to be oniony, 
it's better not to blanch them. Blanched thyme has a 
better color and a truer aroma. If you freeze thyme, 
freeze whole sprigs, rather than just leaves, to make it 
easier to handle. Dillweed is no better blanched than 
unblanched, and it freezes well. 

While the color of herbs always improves with 
blanching, that is not reason enough to blanch herbs, since 
the color is lost in cooking. If you intend to hold them in 
the freezer for longer than six months, there is a distinct 
advantage to blanching herbs. In that case, blanching will 
make a decisive difference in their quality. 



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