How To Preserve Your Herbs

Culinary herbs are the perfect cut-and-come-again crop, adding flavour and interest to almost any meal. If you want to enjoy garden-fresh herbs all year round, follow our easy methods for preserving your favourites below.

Air Drying

Air drying works really well for oregano, thyme, sage and marjoram. Make sure to give the herbs a good shake to remove any dirt and discard of any withered leaves. Tie eight to 10 stems together at the bottom using a rubber band or some twine. Secure them upside down in a warm, dry, well-ventilated area that’s away from direct sunlight. Leave them to dry out for around 7-14 days. Once the leaves have completely dried, remove them from their stems and store in an airtight container.

Oven Drying

If you live in a location where there is a lot of humidity, then you may prefer to dry your herbs using an oven. To oven dry, spread your herbs evenly on a baking tray lined with parchment paper and place in your oven at 150°C or gas mark 2 with the door slightly ajar. Make sure to regularly check your herbs to ensure they aren’t burning. They should take between 1-4 hours depending on the herb. Remove the leaves from the stems and store in an airtight container.

Microwave Drying

Line a microwave safe plate with 2 layers of paper towels and spread your herb leaves evenly on top. Cover with a third paper towel and microwave for one minute on a high heat. At this point if your herbs are not dry, microwave on a high heat in 20-second increments until they are dry. Store in an airtight container.

Freezing

Freezing your herbs preserves their essential oils and it’s these essential oils that gives the herbs their flavour. Freezing is the best option for leafy herbs such as basil, coriander and parsley. There are a number of different ways to freeze your herbs, so just pick the one that suits you best.

You can put the leaves all together in one bag and freeze them. The leaves will all freeze together so you’ll end up with a clump of herbs that you can cut up and add to sauces.

You could freeze leaves individually on a flat tray and then once they have frozen, transfer them into a single bag. This way you can pick out individual leaves one at a time.

Why not chop your herbs and pack them into an ice cube tray. Top up with a little water and freeze.

Or finally, you could blend your herbs into a paste with a small amount of water or oil before freezing. Transfer the mix into an ice cube tray and freeze. Make sure to use your frozen herbs within 3 months.

Refrigeration

Wrap your herb bunches in a damp paper towel and store in the refrigerator in an airtight resealable bag.

You can also trim your herb stems and then place them in a cup of water. Cover the tops of the herbs with a resealable plastic bag and store in the refrigerator.

Make sure not to use either of these refrigeration methods to preserve basil.

Growing your own

Fancy having a go at growing your own herbs? Whether it’s your first time or you’re a seasoned professional, we’ve got you covered with all the tools you’ll need to create an indoor our outdoor herb garden. Get started creating your herb garden with the product below.