--- title: "How to Properly Freeze Herbs, Vegetables, and Berries for Winter: Recommendations from Penn State and Oregon State Universities" description: "Experts from Penn State and Oregon State Universities explained how to properly freeze herbs, vegetables, and berries: washing, drying, pre-freezing in portions on a tray, and storing at −18 °C preserves taste for 8–12 months." date: 2026-10-17T17:14:01.885Z lang: en url: https://xab.info/en/posts/how-to-properly-freeze-herbs-vegetables-berries tags: [freezing, vegetables, berries, herbs, food-storage, winter-prep] author: "Inna Kinsheva" publisher: "XAB.info" --- # How to Properly Freeze Herbs, Vegetables, and Berries for Winter: Recommendations from Penn State and Oregon State Universities ![Woman puts frozen vegetables and herbs into the refrigerator in the kitchen](https://xab.info/media/2026/10/17/kak-pravilno-zamorazhivat-zelen-ovoshchi-i-yagody-na-zimu/kak-pravilno-zamorazhivat-zelen-ovoshchi-i-yagody-na-zimu-1.webp) ## Key Points - Before freezing, herbs and vegetables must be washed and thoroughly dried to avoid clumping and excess ice. - Peppers can be frozen without blanching, while zucchini is recommended to be blanched for about three minutes. - Products are first prefrozen on a tray in a single layer, then transferred to portioned packaging. - The optimal storage temperature is −18 °C and lower, the quality preservation period is 8–12 months. Freezing is one of the most affordable ways to preserve herbs, vegetables, and berries for the winter without boiling or excess sugar. However, as experts note, the result largely depends on food preparation: excess moisture, poor packaging, or freezing in large portions will cause the products to clump together, get covered in ice crystals, or lose some of their flavor properties. Styler's article (a RBC-Ukraine project) collects practical rules based on recommendations from Pennsylvania State University and Oregon State University that help preserve the taste and structure of foods for 8–12 months. ### Herbs: Dill, Parsley, and Green Onions According to Pennsylvania State University recommendations, herbs must be washed and thoroughly dried before freezing — paper towels or a salad spinner work well for this. Excess moisture, as other sources also emphasize, leads to the formation of a large amount of ice and clumping. Dill and parsley can be frozen in whole sprigs or individual leaves: to prevent them from sticking together, the leaves are first laid out on a tray in a single layer, and after freezing, poured into a bag. Green onions are more convenient to cut into rings and distribute in small portions. An alternative method is freezing in ice cube trays: chopped leaves are poured over with water, and the ready cubes are added directly to hot dishes such as soups, borscht, and side dishes. ### Vegetables: Peppers, Zucchini, and Tomatoes Sweet peppers are harvested for borscht, stews, soups, and gravies: they are washed, dried, have the stem and seeds removed, and are then cut into strips, cubes, or large pieces. According to Oregon State University recommendations, peppers can be frozen without preliminary blanching; however, to prevent the pieces from freezing together, they are first laid out on a tray and prefrozen separately, after which they are poured into a bag or container. Zucchini contains a lot of water, so before freezing, the sliced rounds or cubed vegetables are recommended to be blanched for about three minutes — submerged in boiling water and quickly cooled in cold water. Tomatoes are frozen whole, chopped, or as a tomato mass; after thawing, they lose firmness and become watery, so they should not be used for fresh salads. ### Berries: Strawberries, Raspberries, Currants, and Cherries Berries are well-suited for homemade preserves: in winter, they are used for compotes, pies, porridges, and desserts. The main mistake is immediately putting damp berries into a large bag, causing them to freeze into a single lump. To avoid this, berries are laid out on a tray in a single layer and prefrozen before transferring to packaging. After thawing, raspberries and strawberries may become softer — this is a natural consequence of ice crystals forming inside the fruit, not a sign of spoilage. ### Temperature, Packaging, and Storage Terms To keep foods retaining their properties as long as possible, the freezer temperature should be −18 °C or lower. Most properly frozen fruits and vegetables retain their best quality for about 8–12 months. It is best to store them in small portions in special freezing bags or airtight containers: before closing the package, it is advisable to remove excess air, and indicate the product name and freezing date on the bag. Following these simple rules allows you to take out only the necessary amount of food in winter without defrosting the entire supply, preserving their taste and structure throughout the entire season. ## Fact-Check & Sources - [Зелень овощи и ягоды на зиму: правила замораживания, которые помогут сохранить вкус](https://www.rbc.ua/ukr/styler/zelen-ovochi-ta-godi-zimu-pravila-zamorozhuvannya-1792077793.html) - Primary source: rules for preparing herbs, peppers, zucchini, tomatoes, and berries; recommendations from Penn State and Oregon State Universities; temperature −18 °C and term 8–12 months. - [Что нужно успеть заморозить в августе: основные овощи, ягоды и зелень сезона](https://glavred.info/life/shcho-potribno-vstignuti-zamoroziti-v-serpni-golovni-ovochi-yagodi-ta-zelen-sezonu-10791095.html) - Confirms the need for washing, full drying, and pre-freezing in a thin layer on a tray; mentions blanching for certain products. - [Заготовка на зиму: нутрициолог рассказала, какие ягоды и овощи теряют пользу при заморозке](https://fedpress.ru/news/77/society/3447216) - Confirms that freezing preserves the nutritional value of seasonal fruits and greens. - [Запасаемся на зиму: как правильно замораживать ягоды](https://kp.ua/life/a734476-zapasaemsja-na-zimu-kak-pravilno-zamorazhivat-jahody) - Confirms the preservation of the harvest without boiling and sugar with proper preparation. ## FAQ ### Do I need to blanch vegetables before freezing? Not always. According to Oregon State University recommendations, sweet peppers can be frozen without blanching. Zucchini, however, is recommended to be blanched for about three minutes to preserve its structure. ### At what temperature and how long should frozen foods be stored? The freezer temperature should be −18 °C or lower. Most properly frozen fruits and vegetables retain their best quality for about 8–12 months. ### Why do berries and herbs clump together into a lump? Due to excess moisture and freezing in a large portion. To avoid this, products are washed, dried, laid out on a tray in a single layer, prefrozen, and only then transferred to portioned packaging.