Freeze-dried herbs are herbs processed by sublimating frozen water under vacuum, preserving cell structure, colour and volatile aroma compounds far more effectively than convective drying, which makes them suitable for premium retail and food-service applications.
In trade practice
Processors freeze fresh herb material rapidly, then hold it in a vacuum chamber until ice sublimes directly to vapour. Quality teams check essential oil content, colour and rehydration ratio against specification. A common mistake is accepting moisture above the agreed limit, which accelerates degradation during storage. Shelf life is typically extended by packaging in nitrogen-flushed, moisture-barrier pouches.
In a specification
A purchase specification for freeze-dried herbs normally states moisture content, essential oil content, particle size range and rehydration ratio as measurable acceptance criteria.