Freezing and Thawing Savory Correctly - Here's How

Savory is a perennial herb belonging to the mint family. It has a strong, pungent flavor that is popular in many dishes.

Can you freeze savory?

Savory is usually used as a fresh herb. However, it is possible to freeze savory. When freezing savory, it is important to chop it first and then blanch it in boiling water for two minutes. After blanching, the savory should be stored in an airtight container in the freezer.

Recommendation: We recommend suitable freezer containers with glass lids for environmentally friendly freezing of your savory.

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When thawing, it is best to place the container in the refrigerator overnight so that the savory retains its flavor and consistency. With proper care, frozen savory can last up to 6 months.

Freezing savory: blanching beforehand - what you should consider

Blanching savory before freezing is an important step in the freezing process. When freezing savory, you should consider a few things. First, make sure the savory is dry before freezing it. Savory that is too wet will clump together and be difficult to blanch. If you freeze savory in small quantities, you prevent it from sticking together. Once the savory is frozen, it can be placed in a freezer bag or container. Label the container with the date the savory was frozen.

Tip: Our recommendation for the right freezer containers with plastic lids for your savory:

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By following these simple tips, you can ensure that your frozen beans are of the highest quality.

How to freeze fresh savory

While fresh savory is always best, sometimes frozen savory is a good choice. Fresh savory can be frozen whole or chopped into smaller pieces before freezing. To freeze fresh savory successfully, simply wash it and pat it dry. Then place it in a freezer-safe bag or container. Make sure to remove as much air as possible from the bag before sealing it.

Our FAVORITE freezer containers for every use:

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Frozen fresh savory also lasts up to 6 months. When you want to use it, simply remove the desired amount from the freezer and thaw it at room temperature. Frozen savory can be used in any recipe that calls for fresh savory. Just be sure to add it towards the end of the cooking process so it doesn't overcook.

Drying or freezing savory, which is better?

There are two main methods for preserving savory: drying or freezing. Each method has its own advantages and disadvantages.

Drying savory: advantages and disadvantages

Drying savory is a relatively simple process that can be done at home with minimal equipment. The main advantage of drying savory is that it concentrates the flavor, making it more intense. However, dried savory can be quite brittle and difficult to rehydrate. It is also important to ensure that the savory is completely dry before storage, as moisture can lead to mold growth.

Freezing savory: advantages and disadvantages at a glance

Freezing savory is a quick and easy way to preserve its flavor and texture. However, frozen savory can sometimes have a softer texture and is not suitable for all dishes. Also, thawing and refreezing savory can lead to a loss of flavor and quality. Ultimately, the best method for preserving savory depends on your personal preferences and needs. If you want to store savory quickly and easily, freezing is the best choice. If you want to concentrate the flavor or use savory in dishes that should have a softer texture, drying is the better choice.

How to harvest and freeze savory

One of the best ways to enjoy the flavor of savory is to harvest and freeze it. It is best to harvest savory in the morning before the heat of the day sets in. Cut the stems close to the ground, being careful not to damage the plant. Once you have harvested the savory, wash it thoroughly and dry it with a paper towel. Then place the savory in a freezer bag and seal it tightly. Label the bag with the date and variety of the savory. When you want to use the savory, simply remove it from the freezer and let it thaw.