Why some foods shouldn't be frozen

Fresh herbs - You can freeze a number of fresh herbs but don't expect them to stay firm when you defrost them. 

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Cucumbers - Cucumbers are also very high in water, resulting in a mushy texture after defrosting. 

Watermelon slices - Freezing watermelon is not dangerous in any way, but its water-rich cells will be affected when you thaw them, losing the original texture. 

Pasta - If you like your pasta cooked al dente, skip the freezer. Cooked pasta will lose both its flavor and consistency, becoming mushy.

Paprika - Freezing powdered paprika can alter its taste. Other spices, like curry powder and cloves, will also taste different when frozen. 

Mayonnaise - If you're thinking about storing a jar of mayo in the freezer, you will be unpleasantly surprise with the curdled result when you defrost it. 

Icing - Freezing icing can make the sugar feel granulated. As for frostings made with egg whites, these will separate when thawed. 

Tomatoes - Putting raw tomatoes straight into the freezer is not a good idea due to their high water content. You can, however, cook and freeze them, including as purée. 

Sour cream - While sour cream can be frozen, the texture will suffer, so expect it to become a bit watery.

Leafy greens - Raw leafy greens, like kale, spinach, etc., should not be frozen raw, as this will affect their flavor and texture. They can, however, be blanched beforehand.

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