Spring, with its spirit of renewal, is a good time to reflect on the environmental impact of our choices in the kitchen and the grocery store. Reducing food waste is a small but significant way to do your part for the planet and, as a bonus, it can also help keep some green in your wallet. One simple change we love is freezing excess ingredients, leftovers, and even food scraps. This can go a long way to help prevent spoiled and discarded items from ending up in a landfill.
The number of foods that keep well in the freezer is surprisingly large, but first, let’s tackle some items that shouldn’t be frozen. Green vegetables with high water content, such as lettuce, cabbage, celery, zucchini, and cucumbers can become soggy when thawed because the cold breaks down cells in the plant. Other items, like sour cream, yogurt, milk-based sauces, and cream or custard fillings tend to separate and become watery after thawing. The same goes for mayo, salad dressings, and items made with egg whites, like icings and meringue.
The good news is that plenty of foods that you likely have on hand are freezer-friendly, even some you might not expect. It’s important to keep your freezer organized and label your frozen foods so you’ll always know what you have. Items will stay safe for a fairly long time stored in an airtight container in the freezer, but the quality may decline. A resealable plastic freezer bag is the best container to maintain freshness and avoid freezer burn. If using a plastic storage container, be sure to leave a small amount of head room, as some foods expand slightly when frozen.
To stretch your groceries further, we broke down some surprising items you can freeze, how to best freeze them, and for how long you can store them.
Foods You Can Freeze
Fresh herbs
They add a pop of flavor to all kinds of dishes, but fresh herbs are notorious for having a short shelf life in the fridge. Instead, chop herbs and transfer them to an ice cube tray, cover them with water or oil, and freeze them for up to 6 months. Note that like some other green veggies, fresh herbs will become limp after being frozen, but they don’t lose their flavor, so they can be added to soups, stews, and other similar recipes.
Avocados
Keep that bright green flavor on hand anytime for guacamole or avocado toast by mashing ripe avocados and storing them in the freezer. Their high-fat content makes avocados more resistant to freezer burn than other veggies, so they’ll stay creamy and fresh-tasting for about four months. Pro tip: Add a squeeze of lemon to the container to prevent the avocados from browning.
Bread
Extend the life of your loaves up to three months by keeping them in the freezer rather than the refrigerator or bread box. Whether you buy it pre-sliced in bags or fresh from the bakery department, all types of bread keep well in the freezer stored in a sealed plastic bag. To defrost, sliced bread can go directly from the freezer to the toaster without thawing, just add a few extra minutes of cooking time.
Cooked rice
White, brown, and wild rice all freeze beautifully once cooked. Allow rice to cool completely, then transfer to an airtight container and freeze for no more than two months. For an easy side that’s ready to grab and reheat, portion into individual servings before freezing.
Butter and cheeses
Unlike other dairy products, butter and hard or semi-hard cheeses (such as cheddar, gouda, Parmesan, and mozzarella) have a texture and fat content that freezes and thaws well within six months without compromising texture or flavor. Avoid freezing soft cheeses, such as brie, camembert, and goat cheese, as they tend to separate when thawed.
Bananas
If you’ve got a bunch of bananas that are starting to brown faster than you can eat them, peel and pop them in a freezer bag for up to six months. Note that the bananas will brown in the freezer and become mushy after thawing, but they are still perfect for baked goods, like muffins, quickbreads, smoothies, and even milkshakes.
Hummus
This versatile dip and standout sandwich spread keeps in the refrigerator for up to a week, but in the freezer, it will stay good for up to four months. To keep the creamy consistency and prevent moisture loss, store hummus in an airtight container and cover the surface with a small amount of olive oil before freezing. Allow to thaw overnight in the fridge before using.
Nuts and seeds
For the longest shelf life and best flavor, all types of shelled nuts and seeds can be kept in the freezer for up to a year. Nuts and seeds contain oils that spoil gradually at room temperature. Keeping them away from light, heat, and oxygen inside an airtight container in the freezer will ensure the most flavor and crunch.
Vegetable scraps
It can be tempting to toss vegetable peels, herb stems, and other produce scraps into the trash, but they can take on a tasty new life in homemade broth. You can mix and match all kinds of veggie bits, like onion skins, carrot peels, celery leaves, the greens from leeks and scallions, and mushroom stems, into a tasty pot of vegetable, poultry, or beef broth. Homemade broth saves money (just add water and simmer!) and it’s a lower sodium option for soups, stews, and sauces than canned or boxed stock. You can even enlist the help of the slow cooker for delicious, homemade broth that comes together with just a few minutes of easy prep. Safely store scraps in the freezer for up to six months.
