15 foods that are better stored in the freezer

The freezer is useful for much more than leftovers and ice cream. Some ingredients actually keep better there than they do in the pantry or refrigerator, especially foods with natural oils that can turn rancid or fresh ingredients you rarely use all at once.

Nuts and whole-grain flour stay fresh longer, garlic and ginger can be grated straight from frozen, and individual basil or sage leaves can be pulled out whenever a recipe calls for them. A little strategic freezer storage can prevent food waste and make weeknight cooking easier.

1. Bread

If you won’t finish a loaf within a few days, the freezer is a better option than the refrigerator. Refrigeration can make bread go stale faster, while freezing helps preserve its texture and flavor.

For a boule or other unsliced loaf, wrap it tightly in aluminum foil, then place it inside a gallon-size zip-top freezer bag. To serve, thaw the loaf at room temperature, then unwrap and warm it in a 350°F oven for 10 to 15 minutes. Lightly mist the crust with water first if you want to restore some of its crispness.

2. Nuts

Walnuts, pecans, almonds, pine nuts, and other nuts contain natural oils that can eventually turn rancid, particularly in a warm pantry. Store them in an airtight freezer container or bag and take out only what you need. Most nuts can be chopped, toasted, or added to baked goods straight from frozen.

3. Seeds

Sunflower, pumpkin, sesame, flax, and other seeds also contain oils that deteriorate over time. The freezer is especially useful if you buy seeds in larger packages but only use a tablespoon or two at a time for salads, oatmeal, baking, or granola.

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4. Fresh Basil and Sage Leaves

Fresh herbs have a frustratingly short refrigerator life, but individual basil and sage leaves can be frozen for later.

Wash and dry the leaves thoroughly, arrange them in a single layer on a baking sheet, and freeze until firm. Transfer the frozen leaves to an airtight freezer bag or container so you can pull out exactly what you need.

Sage holds up especially well. Basil may darken and soften after thawing, but its flavor remains useful in pasta, soups, sauces, and other cooked dishes.

5. Rosemary and Thyme

Hardy herbs such as rosemary and thyme are also excellent freezer candidates. Freeze individual sprigs or remove and freeze the leaves. There’s usually no need to thaw them before adding them to soups, stews, sauces, roasted vegetables, or meat dishes.

6. Fresh Ginger and Garlic

Fresh ginger and garlic both freeze well and can be used straight from the freezer, making them especially useful to keep on hand for weeknight cooking.

Freeze ginger whole and peeled garlic cloves in airtight bags or containers. Grate the ginger directly from frozen, and grate frozen garlic with a Microplane or let the clove sit for a few minutes before mincing. Both work especially well in soups, sauces, stir-fries, marinades, and pasta dishes.

7. Whole-Wheat Flour

Whole-wheat flour contains the oil-rich germ and bran that have been removed from refined white flour. Those natural oils mean it can lose freshness more quickly in the pantry.

If you don’t bake with whole-wheat flour regularly, storing it tightly sealed in the freezer helps protect its flavor.

8. Almond Flour and Other Nut Flours

Nut flours contain plenty of natural oils, making them even more susceptible to developing off flavors during extended pantry storage.

Keep almond flour and other nut-based flours tightly sealed in the freezer, particularly if a bag tends to last for months in your kitchen.

9. Brown Rice

Brown rice contains its bran layer and natural oils, giving it a shorter pantry life than white rice.

If you don’t cook brown rice frequently, transfer it to an airtight container and freeze it. You can measure and cook it directly from frozen.

10. Tomato Paste

Most recipes call for a tablespoon or two of tomato paste, leaving the rest of the can sitting in the refrigerator.

Freeze the leftovers in tablespoon-size portions on parchment or in an ice cube tray. Once frozen, transfer the portions to a freezer bag and add them directly to soups, sauces, stews, and braises.

11. Chipotle Chiles in Adobo

A can of chipotle chiles is another ingredient you rarely need all at once.

Freeze individual chiles with a little adobo sauce in an ice cube tray or in small portions on parchment. Once frozen, transfer them to a container and grab one whenever you need smoky heat for tacos, chili, marinades, or sauces.

12. Parmesan Rinds

Don’t throw away the hard rind when you finish a wedge of Parmesan.

Keep the rinds in a freezer bag and add one directly to simmering tomato sauce, beans, soup, or stew. It’s an easy way to add savory Parmesan flavor while putting something you would otherwise discard to use.

13. Butter

Butter keeps well in the refrigerator, but the freezer is a better home for packages you won’t use soon.

Leave sticks in their original wrapping and place them inside an airtight freezer bag. Thaw them in the refrigerator as needed, or grate frozen butter directly into biscuit, scone, or pastry dough.

14. Citrus Zest

If you’ve already zested a lemon, lime, or orange—or have fruit you need to use before it dries out—save the zest for later.

Freeze it in a small airtight container and use it straight from frozen in baked goods, sauces, marinades, salad dressings, or pasta.

Citrus juice can also be frozen in ice cube trays for recipes that call for only a tablespoon or two.

15. Yeast

If you bake occasionally rather than every week, the freezer can help opened active dry or instant yeast stay usable longer.

Keep it tightly sealed to protect it from moisture, then measure out what you need. There’s generally no need to bring dry yeast to room temperature before using it in a recipe.

A Few Tips for Freezing Ingredients

• Freeze food while it’s still fresh. Freezing can preserve quality, but it can’t restore an ingredient that has already started to deteriorate.
• Use airtight containers. Freezer bags and tightly sealed containers protect food from moisture, odors, and freezer burn.
• Freeze small portions. Think about how much you typically use at one time. A tablespoon of tomato paste or one frozen chipotle is much more convenient than thawing an entire container.
• Freeze individual pieces first when necessary. Herbs, berries, sliced bread, and other small foods are easier to use individually if you freeze them in a single layer before transferring them to a bag.
• Label and date everything. Even familiar ingredients become surprisingly difficult to identify after a few months in the freezer.
• Consider how you’ll use the food later. Freezing may change the texture of fresh ingredients such as basil, but that doesn’t matter when they’re headed into a soup, sauce, or skillet dinner.

Recipes to Make With Your Freezer Staples

Once you start keeping a few of these ingredients in the freezer, they’re easy to work into everyday meals, baking, and desserts. Try them in recipes like these:

• Fresh ginger:Soy-Ginger Pork Tenderloin, Ginger-Scallion Chicken Thigh, Glazed Sesame Ginger Tofu, Slow Cooker Sesame Ginger Chicken
• Bread:Panzanella
• Basil:Basil Pesto Sauce, Grilled Flank Steak Caprese
• Sage:Baked Chicken Meatballs With Creamy Sage Orzo
• Nuts and seeds:Green Beans With Gremolata and Pine Nuts, Carrot Cake Breakfast Cookies
• Whole-wheat flour:Irish Brown Bread, Chocolate Chip Whole Wheat Waffles
• Oat and Almond flour:Gluten-Free Cottage Cheese Pancakes, Blueberry Cottage Cheese Pancake Bites
• Brown rice:Garlic Butter Steak Bowls With Sweet Potatoes and Chimichurri
• Tomato paste:Beef Stew, Texas Beef Chili
• Chipotle chiles in adobo:Chipotle Lime Chicken Marinade, Chipotle Turkey Picadillo
• Parmesan rinds:White Bean Soup, Minestrone
• Butter:Easy Butter Swim Biscuits, Easy Buttermilk Biscuits, Brown Butter Chocolate Chunk Cookies
• Citrus zest:Raspberry Lemon Loaf, Lemon Bars