Why freeze leftover soup, lasagna or bread but not seasonings? It's the solution if you just use a little parsley or a few leaves of coriander for a recipe, and it's left with the rest. This keeps them fresh and retains their flavour.
Freezing can be done in several ways. Pick the herbs, wash them with ice cold water, dry them and put them in a freezer bag. Or finely chop the picked herbs and put them in an ice cube tray with some water. You can store the herbs in this way for about six months. If you are going to use them, just throw the cubes into the pan frozen; defrosting the herbs is not necessary.
Read also: 'The three basic rules for healthy eating'
It is better not to freeze chamomile. In some cases (think of rosemary and thyme) it is better for the taste to dry them than to freeze them.
