10 Easy Ways To Preserve Herbs

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Enjoying a big bounty of fresh herbs from the garden this year? Fresh is best when it comes to cooking with them, but here are ten easy ways you can preserve them for year-round use (along with a nifty tip at the bottom of the page for crushing them fast).

Jar Of Homemade Pesto

1. Air/Hang Dry Method: If you have the space and the time, you can tie small bunches of cleaned herbs together (about 4 or 5 stems) and hang them upside down in a dark, warm, well ventilated area. The drying time is about 2 to 4 weeks – you want the leaves to be crispy and easily crumble between your fingers before you pack them for storage. If space is tight, here’s a clever project you can make using old frames, fiberglass screens, chain and S hooks (for hanging in tiers): Hanging Frames Tutorial
2. Oven: Arrange cleaned stems in a single layer on a cookie sheet with temperature set at 180° F. Heat for about 4 hours, keeping the oven door open the entire time (to let moisture escape). Stir occasionally during this heating process.
3. Microwave Method: This a quick & easy method if you need them dried fast…but watch while you’re heating to make sure they don’t smoke or start on fire. Since microwaves heat differently, the times may vary for you. Detailed instructions are found at the bottom of this page.
4. Cool Air: Wash then pat herbs with a soft cloth to remove moisture. Layer a cookie sheet with paper towels and then arrange stems in a single layer. Place in the refrigerator and remove once they are completely dried (check daily). Does not work in crisper bins.
5. Salt or Sugar: Layer fresh leaves between salt or sugar (covering completely) and leave them until they are desiccated. Remove leaves and store in airtight containers. Choose salt or sugar depending on the flavor of the herb and which would be better suited to it.
6. Freeze In Ice Cubes: Chop leaves then sprinkle into ice cube trays (measure into each cube the most common amount you use in cooking, for example 1 tsp). Cover with water and freeze (can also cover with stock or olive oil). Pop them out once they’re frozen, package in freezer bags and store in the freezer (remove as much air as possible from the bags first). When needed for cooking, just take out a cube and pop it in the dish that’s cooking (thawing first is optional–remember to account for the frozen liquid in your recipe). Tip: Try mixing your favorite blends before freezing. You can view a tutorial here (thegardenerseden.com) using olive oil and/or melted butter.
7. Freezing Whole & Chopped: Many herbs freeze well without added liquid. Wash and dry the leaves then store in freezer bags with as much air removed as possible. Freeze. You can also lay them in a single layer on a cookie sheet, freeze, then pack in bags (easier to remove singly when frozen). See a handy tip at the bottom of this page for crushing them quickly, you can also chop them first if you prefer.
8. Bulk Pastes (Pesto): Wash clean then chop in a food processor, add enough oil to make a paste when blended (approximately 2 cups fresh herbs to 1/3 cup olive oil). Freeze in small containers (remove all air first by shaking and tapping the container then top with a fine layer of olive oil to seal paste against air). Thaw before using. Spoon out the required amount needed for cooking then store the rest in the refrigerator. The most common pesto is made from basil, but you can use other herbs too (and combinations). You’ll find a few recipes on this page.
9. Bulk Seasoning Salt: Have a ready supply of seasonings at your fingertips (create your own signature blend), whipping up batches only once a year and freezing until needed. Instructions found here: pinkbites.com.
10. Bulk Butters: Chop leaves and mix with butter to taste. Freeze in single serving butter pats or in cube sizes appropriate for cooking (just add the butter pat while dish is cooking–remember to account for butter in recipe). Thaw before using. See this page for more details.

Instructions For Microwave Drying

*First published December 19, 2006 and moved to this page for better organization

Here’s a quick & easy method to try if you need them fast…but watch while you’re heating to make sure they don’t smoke or start on fire. Since microwaves heat differently, the times may vary for you.

Assorted Fresh Herbs

• Wash herbs well, pat dry and lay aside for an hour. You want to make sure there is no moisture on them before heating.
• Place stems in a single layer on a paper towel, cover with another sheet of paper towel. Place in microwave and heat for 2 minutes on high. Turn paper towel and heat for another minute or reheat in 30 second intervals until they are dry and brittle.
• Pack in ziploc bags (remove all air) or airtight containers and store in a dark, dry place. Use as needed.
• Can be used for up to one year.

Tips

Important: If you notice any moisture in the airtight containers or sealed plastic bags after storing the dried herbs–this is a sign that moisture was still present when packed. Mold can develop because of the moisture, so make sure the herbs are thoroughly dried and have absolutely no moisture left in them.

• One teaspoon of dried herbs is equivalent to 1 tablespoon of fresh.
• If you prefer fresh over the long winter months, consider growing them indoors.

Tipnut Mailbag Tip
*First published October 17, 2008 and moved to this page for better organization

I’m just about caught up with my email backlog (woohoo!), here’s a kitchen tip quickie Josee Meehan sent in to share with us all:

This from my husband (who is a chef): Herbs, like basil and oregano, can be quickly and easily crushed when frozen. The trick is to take them out of the freezer seconds before use, put your hand in the bag and crinkle the herbs. No cutting required. The trick is in the timing. You can’t let the herbs thaw out even a little.

Thanks Josee, that’s a great tip!