When the the weather starts to turn cold we inevitably gather up the last of our warmer weather garden crops and this often includes bunches of fresh herbs…basil, thyme, sage, rosemary, cilantro, dill, raspberry leaf, lemon verbena, peppermint, oregano, etc. Farmer’s markets might also be selling these herbs in large quantities for the same reason. What do you do with this wondrous bounty so it won’t go to waste?? Preserve it!
Herbs can easily be preserved so you can enjoy their distinct and aromatic flavors during the cold weather months to come. The two best ways to preserve herbs is dehydrating and freezing.
Dehydrating Fresh Herbs
Lay your fresh herbs out on your dehydrator trays and process on the lowest temperature setting to preserve the flavor. Most herbs are dry and ready to be stored after only a couple hours. They are ready when they easily crumble and the stems snap.
After dehydrating you can store in sterile mason jars, in cool dry places.
Freezing Fresh Herbs
Just sticking a bunch of herbs in the freezer directly will usually result in discolored herbs. Blanching for a short period can help with color retention if that is important to you.
A much easier way to freeze herbs is to puree them in a food processor or Vita-Mix first. After you have made your puree put it in a silicone cube tray and freeze. Once frozen pop them out and transfer to a freezer safe storage dish. Now you can easily add them to soups, stews, and crockpot meals.
You can also chop up your herbs and freeze them in water, butter, olive or avocado oil, and even broth. Use the same method to freeze and store. Herbs and oil are great for stir frys and sauteed dishes. Herbs and water are good for soups and cocktails. Herbs and broth are great for soups, stews, and sauces. Herbs and butter equal herb butter for crusty bread or potatoes. Yum!
Don’t let those fresh herbs go to waste. Preserve them!
Thanks for the reminder! I need to harvest the rest of my basil and rosemary. I’ve got some lavender that I want to dry too!
I wish I grew my own herbs, but I am able to buy them super fresh and quite cheap at the farmers market. I should try preserving some — I like the chop and freeze in oil/ butter. Does basil freeze OK by itself? I guess pesto is another method of preserving herbs : )
Basil turns black when you freeze it fresh on its own. Might try blanching.
I really need to do this! Thanks for the motivation and information.
Tiffany! These are awesome tips. Can’t wait to try some of them out. Love your freezing them in olive oil tip!
Thanks Stephanie! Glad to help. :)