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How to freeze everything. (Even herbs.)
The freezer is one of the most underused tools in the kitchen. Not just for leftovers and ice cream — used smartly, it’s your best defense against food waste and the way to enjoy peak-season ingredients throughout the year. Freeze summer peaches at their ripest, basil before it bolts, a big batch of tomato sauce on a Sunday. Come January, you’ll be glad you did. Here’s how to do it well.
Ice Cube Tray Hacks
Ice cube trays are endlessly useful beyond ice. Fill them with chopped fresh herbs covered in olive oil — basil, chives, parsley, thyme, or whatever is threatening to bolt — and freeze solid before transferring to a bag. Drop a cube directly into a pan as you cook, no thawing needed. The same method works beautifully for leftover tomato paste (freeze in tablespoon-sized portions so you never open another can for a spoonful), pesto, coconut milk, and homemade stock. Once frozen solid, pop them out and store in a labeled reusable bag to free up the tray.
Vacuum Seal Without Plastic
Removing air is the key to preventing freezer burn, and you don’t even need a machine or plastic bags to do it. Use the water displacement method: Place your food in a reusable silicone bag, seal it almost all the way, then slowly submerge it in a bowl of water up to the seal. The water pressure pushes out nearly all the air. Seal it completely before lifting it out. Silicone bags like Stashers are freezer-safe, washable, and last for years.
Pro tip: For bulkier items like soups or sauces, freeze flat in the bag first, then stack like files in your freezer to save space.
Label Everything
It takes 10 seconds and saves you from mystery bags months later. Write the contents, quantity, and date on every bag or container. Silicone bags are notoriously nonstick and won’t hold masking tape. Instead, tuck a small slip of paper inside the bag facing out, or use a non-toxic chalk marker on the matte side of the bag. A dry-erase marker can work too and wipes off clean for reuse.
How to Freeze it Right
- Cool it first. Never put hot food directly in the freezer. Cool to room temperature or refrigerate if needed before freezing.
- Freeze in portions. Think about how you’ll use it. Freeze stock in cup-sized portions, sauces in two-serving amounts, and fruit in single-layer sheets before bagging so they don’t clump.
- Freeze flat, then vacuum seal. For soups, sauces, and anything liquid, freeze in the bag lying flat on a sheet pan first until solid, then vacuum seal for long-term storage.
- Get the air out. Even without a vacuum sealer, press out as much air as possible before sealing to minimize freezer burn.
What Freezes Well
Sauces and soups: Always make a double batch. Tomato sauce, chili, and soups freeze beautifully for up to 3 months. Freeze in portions you’ll actually use for a quick meal.
Bread: The freezer is the best tool for preserving bread when it’s fresh. Reheat directly in a 350°F oven for 10 minutes and it tastes fresh-baked. Bagels too — pull one out, microwave for 30 seconds, then toast. Banana bread and other quick breads freeze well sliced; microwave a slice for 20 seconds.
Fruit: Freeze before it goes bad. Spread berries or sliced bananas on a parchment-lined sheet pan, freeze solid, then transfer to a bag. Use straight from frozen in smoothies or for baking.
Vegetables and scraps: Save vegetable scraps (onions, carrots, celery tops, herb stems) in a bag in the freezer and simmer into stock when the bag is full. Blanched leafy greens, peas, and corn all freeze well.
Cheese: Hard cheeses vacuum seal and freeze well. Grated Parmesan freezes especially well — use straight from frozen. Save Parmesan rinds in the freezer and drop into soups and stocks for incredible depth of flavor.
Fresh herbs: Freeze in olive oil in ice cube trays or spread flat on a sheet pan and transfer to a bag once frozen.
Cooked grains and legumes: Cook a big batch of rice, farro, quinoa, or lentils and freeze in portion-sized bags. Reheat straight from frozen in a pan with a splash of water or in the microwave.
Freezer Inventory
The best freezer habit you can build? Keep a simple running list of what’s in there. It stops you from overbuying, helps you actually use what you freeze, and prevents the mystery-bag problem. A simple notepad on the freezer door works. Track the item, quantity, date frozen, and where it is in the freezer (top shelf, door, drawer).
Tools We Love
- Ice pop molds: Making popsicles is fun and easy. In just minutes, you can transform soft fruit, yogurt, juice and more into delectable frozen treats.
- Large cubes stainless steel ice cube trays: These trays provide ample space to create large, decorative ice cubes or for freezing herbs. They come with lids to prevent the absorption of other freezer smells.
- Stainless steel ice cube tray with handle: This plastic-free, vintage style ice cube tray comes with a satisfying handle that makes it easy to release cubes from the tray.
- Ziptop compostable freezer-safe bags: Available in snack, sandwich, and gallon sizes, these bags are both home and commercially compostable.
- Compost bin: This small, dishwasher-safe silicone compost bin fits into the freezer to keep odors completely at bay. The attached wire rim attaches easily to drawers, making it easy to use during cooking.
Looking for other ways to save the summer’s flavors? See our favorite products for canning and fermenting.
