Seven foods you're not freezing but should, according to an expert
What if we told you some of your most oft-wasted ingredients can be saved just by rethinking how you unpack your food shop?
“Ironically, it was always the foods with longer shelf lives that caught me out,” says Kate Hall, aka The Full Freezer. “You think you’ve got ages to use it. But time flies and before you know it your food is past its use by date – or has turned rotten.”
“Now, I freeze lots of ingredients as soon as I get them home – some that people find surprising.”
Here are seven kinds of foods we bet you’re not freezing – and why you should be.
1. Aromatics
Ginger, garlic and chillies are prime candidates for your freezer.
“Give your aromatics a quick wash (breaking garlic cloves out of the bulb and peeling), then dry thoroughly and stash in a resealable bag in the freezer,” says Hall.
“You can mince, slice or grate garlic, chilli or ginger from frozen straight into your meal when cooking – you don’t even have to peel the ginger.”
Ginger, apple and fennel shots | Save to My Food now
Ginger freezes so well
2. Grated cheese
“Hard cheeses like cheddar can be frozen, but it turns it crumbly,” says Hall. “Grating it first is best.
“Store in a freezer bag loosely so that it doesn’t all clump together. That way you can grab a handful straight from the freezer when needed to make sauces, pasta bakes or toasties.”
Our foolproof method for making a white sauce – just add grated cheddar at the end to make it cheesy
3. Bread
“I rarely have the space to freeze a loaf of bread, so I freeze at least a quarter of the slices flat in a large freezer bag. Then I use a quarter to make my son’s sandwiches for his lunch box – and freeze those too.
“If space is tight, whiz leftover bread into crumbs and freeze. Great for stuffing, crunchy fish fingers and crispy toppings.”
Bread past its best? Turn it into breadcrumbs and stash in the freezer
The same goes for flatbreads, pittas and wraps – if they stick together, separate with baking paper or kitchen roll.
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4. Herbs
“If you only use your herbs for cooking, the freezer is the place for them,” says Hall.
“Give them a good wash and dry (a salad spinner and tea towel is my preference) and store them in the freezer in a resealable bag.
“Don’t defrost them – just take what you need, chop them while frozen and add straight in to your food. It’s amazing how well they hold their flavour.”
Carrot and coriander soup | Save to My Food
Use herbs straight from the freezer in your cooking
5. Spring onions
If you use your spring onions for fresh, no-cook salads, the fridge is the best place to keep them. But if cooking is your plan, the freezer comes in so handy for this quick-to-wilt ingredient.
“Wash, dry, slice and freeze loosely in a bag. If you have space, freeze them on a lined tray first so they don’t all stick together.
“Again, don’t defrost them, just throw a handful into whatever you’re cooking.”
Primavera spring green soup | Save to My Food
Surprisingly, spring onions are a great veg to freeze and stops them drying out
6. Nuts
“Nuts have high fat content, so the fluctuating temperatures of a kitchen can make them turn rancid quickly.
“Luckily, they freeze brilliantly. Just give them a few minutes at room temperature before eating, and only take out what you need there and then, so you’re not thawing and re-freezing.
“Crush and toast them straight from frozen to add extra texture to salads and stir-fries.”
Peanut chicken and gnocchi traybake | Save to My Food now
This quick and easy traybake can be made with lots of frozen ingredients - including peanuts and herbs
7. Bacon
“To avoid any bacon going to waste, I roll rashers individually and freeze them, so they don’t stick together and I can grab what I need each time.
“This can be done using the original packaging, too. Just put it all inside a freezer bag to avoid cross-contamination.
“You can cook bacon straight from frozen, using a fork to help unfurl the rashers as they cook through until crispy.”
Egg and bacon hash | Save to My Food
Roll up your slices of bacon and then freeze them
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Published January 2026
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