Preserving Herbs

Preserving Fresh Herbs: A Guide to Capturing Flavor

Fresh herbs are one of nature’s greatest culinary gifts, elevating dishes with vibrant flavors and aromas and many have health benefits as well. Whether you’re harvesting from your garden or window pots for fresh use or wish to use later through the year, properly preserving herbs ensures their flavors last well beyond the growing season. Here are some proven methods to preserve herbs and savor their essence year-round.

1. Drying Herbs

Drying is one of the simplest and most traditional ways to preserve herbs.

Best for: Oregano, thyme, rosemary, sage, mint

How to Dry Herbs:

• Air Drying:

  1. Gather small bundles of stems and tie them with string.

  2. Hang the bundles upside down in a warm, well-ventilated space away from direct sunlight.

  3. Once the leaves are crisp (usually after 1-2 weeks), remove them from the stems and store them in airtight containers.

• Using a Dehydrator: 

  

  1. Place clean herb leaves in a single layer on the dehydrator trays.

  2. Set the dehydrator to a low temperature (95°F to 115°F).

  3. Check regularly; herbs typically dry in 1-4 hours.

2. Freezing Herbs

Freezing locks in the fresh flavor of herbs, making it an excellent option for soft herbs.

Best for: Basil, parsley, cilantro, dill, chives

How to Freeze Herbs:

• Whole Leaves:

  1. Wash and pat the herbs dry.

  2. Spread the leaves on a baking sheet in a single layer.

  3. Freeze until firm, then transfer them to freezer-safe bags.

• Herb Cubes:

  1. Chop the herbs and place them into ice cube trays.

  2. Fill each compartment with water, olive oil, or melted butter.

  3. Freeze and store cubes in labeled freezer bags.

3. Making Herb Pastes and Pestos

Blending herbs with oil or other ingredients can preserve their freshness and flavor.

Best for: Basil, parsley, cilantro, mint

How to Make Herb Pastes:

1. Blend herbs with olive oil in a food processor until smooth.

2. Add optional ingredients like garlic, nuts, or cheese for flavor.

3. Store the paste in small airtight containers in the refrigerator for up to a week or freeze for long-term storage.

4. Infusing Oils and Vinegars

Infusing herbs into oils and vinegars creates flavorful additions for cooking and dressings.

Best for: Rosemary, thyme, tarragon, chives

How to Infuse:

• Oil:

  1. Lightly bruise clean, dry herb sprigs to release their oils.

  2. Submerge them in olive oil in a sterilized jar.

  3. Let the mixture sit in a cool, dark place for 1-2 weeks.

  4. Strain and store the infused oil in a sealed container in the refrigerator.

• Vinegar:

  1. Add herbs to a bottle of vinegar (white, apple cider, or wine vinegar work well).

  2. Seal and store in a dark place for 2-4 weeks.

  3. Strain the herbs before using.

5. Salting and Sugaring Herbs

Salting and sugaring help preserve herbs while enhancing their use in recipes.

Best for: Dill, basil, mint, lavender

How to Preserve with Salt/Sugar:

1. Layer fresh herb leaves with coarse salt or sugar in a jar.

2. Store in a cool, dry place for several weeks.

3. Use the flavored salt or sugar in cooking or baking.

Storage Tips for Preserved Herbs

• Keep dried herbs in airtight containers away from heat and light.

• Label and date all preserved herbs to ensure freshness.

• Use frozen herbs within 6-12 months for the best flavor.

By preserving herbs, you can enjoy their delightful flavors even when your garden rests for the season. Experiment with these methods and discover which ones work best for your kitchen and palate!