When preserving fresh herbs, to retain the highest concentration of the volatile oils that give herbs their flavor, harvest after the flowers bud but before they bloom, late in the morning after the dew has dried. Annual herbs can be harvested until the first frost. Perennial herbs can be clipped until late August. Pruning perennial herbs later than that could encourage tender growth that won't have time to harden-off before winter.
Methods for Freezing Fresh Herbs
Choose the healthiest leaves. Wash them and pat dry with paper towels. Place them on a small tray or cookie sheet so the leaves aren't touching and put them in the freezer. When frozen solid, put them into an airtight container or freezer bag, label and date it, and return the container to the freezer. The leaves won't stick together, and you can use exactly as many as you need at one time.
Another way to freeze herbs, either singly or in combination, is to place a few leaves in an ice cube tray and fill it halfway with water. The leaves will float, but after the water is frozen, add more water and return to the freezer. The herbs will be completely encased in ice once the water on top freezes. When solidly frozen, empty them into an airtight container or plastic freezer bag that has been labeled and dated and store in the freezer. When ready to use, toss the whole ice cube into your stew, soup or sauce.
Freezing herbs keeps their flavor intact for about six months. They will be limp when thawed, so frozen herbs can't be used as garnishes, but they can be used in the same proportion as fresh herbs for cooking. Do not refreeze them after thawing.
Herbs Suitable for Freezing
- Basil - the leaves will be discolored, but retain their flavor
- Chervil - can be frozen on stems
- Cilantro
- Chives
- Dill - can be frozen on stems
- Lemon balm
- Lemon verbena
- Lovage
- Mint
- Oregano
- Parsley
- Rosemary - can be frozen on stems
- Sage
- Savory - can be frozen on stems
- Sorrel
- Sweet cicely
- Sweet marjoram - can be frozen on stems
- Tarragon - can be frozen on stems
- Thyme - can be frozen on stems
Methods for Drying Fresh Herbs
The simplest and least expensive way to dry herbs is by air drying, which also preserves the highest concentration of essential oils of all the drying methods. Wash the herbs only if they are dirty or gritty, to reduce the likelihood of mold setting in during the drying process. Pat dry with paper towels.
Herbs with small leaves can be air-dried right on the stems. This includes dill, oregano, rosemary, sage and thyme. Choose healthy stems and remove any dried or diseased leaves. Shake gently to remove any insects. Tie together in small bundles of 4 to 6 stems. Hang upside down in a dark, clean room with good air circulation. Check progress after two weeks, and about once a week thereafter until they are completely dry.
Alternatively, spread the leaves or stems out indoors on a window screen and set it on chair backs or sawhorses to promote good air circulation. Turn frequently so they dry evenly and quickly.
Dehydrators are a good way to dry herbs with a high moisture content like basil and tarragon because it dries them quickly enough to prevent mold but slowly enough to preserve the oils and flavor. Follow the directions that come with the dehydrator.
You can dry herbs using an oven on the lowest setting for 2 or 3 hours with the door ajar. Herbs are dry when they're brittle and crumble easily. Small amounts of herbs can also be dried in a microwave by spreading them out between sheets of paper toweling. Dry for 1 or 2 minutes, then let cool. Test for brittleness; thereafter, dry in 30 second increments until sufficiently dry.
Using an oven or microwave essentially cooks the herbs, diminishing the oil content and flavor. Air drying concentrates the flavor of herbs so that less is needed for cooking than when fresh.
Herbs Suitable for Drying
- Bay
- Dill
- Fennel
- Lovage
- Marjoram
- Oregano
- Rosemary
- Sage
- Savory
- Scented geraniums
- Thyme
Remove dried herbs from their stems and store in a cool, dry place away from sunlight, moisture or heat in airtight glass containers that are labeled and dated. With proper storage, many herbs can be kept for up to a year. To preserve their flavor, don't crush the leaves until you are ready to use them.
Herbs with High Moisture Content Suitable for Drying
- Basil
- Chives
- Lemon balm
- Mint
- Parsley
- Tarragon
Herbs with a high moisture content are best when frozen rather than dried.
For more ideas on ways to preserve fresh herbs, please read Preserving the Herb Harvest for Winter by Feature Writer Teresa Shaw.
Chaz Iannazzo - I've been writing for as far back as I can remember. Used to get good grades for it, in school. After school, I didn't have an audience ...
