10 Ways to Preserve Your Garden Herbs
Dried herbs from my garden are a staple in my pantry.
Don’t we all want to capture the essence of summer in a bottle and preserve it? Growing your favorite herbs and preserving them in simple and unique ways is a great way to enjoy their flavors and aromas long after the growing season has ended. Here are 10 simple and creative ways to preserve your garden herbs:
DRYING: Air drying is one of the oldest and simplest methods of preserving herbs. Hang small bunches of herbs upside down in a well-ventilated area away from direct sunlight or do as I do - simply spread them out on a baking sheet and let them dry (turn every week for even drying). You can use a fancy herb drying rack hanging from your ceiling or simply use a key rack with hooks to hang your herbs to dry. When drying herbs in bunches, be sure to strip off a few lower leaves before tying twine around the stems. This will prevent mold or rot at the site where the twine is tied. Once leaves are completely dry and crisp to touch, strip off the leaves from the stems and store them in airtight glass containers, preferably in a cool, dark spot in your pantry. You can use your dried herbs like rosemary, sage, thyme, oregano and marjoram to make Italian Seasoning, Pizza Seasoning or Cajun Seasoning. Dried herbs like holy basil, pineapple sage and mint make wonderful aromatic teas.
FREEZING: Freezing herbs is another popular method to make their flavor last for up to 6 months. I recommend freezing herbs like basil, cilantro, parsley, dill and mint. You can freeze them whole, chopped, or pureed. Spread 1 tablespoon of each herb (perfect serving size for recipes) onto a baking sheet and freeze them. Once frozen, transfer them to freezer safe bags or containers and use as needed in cooking.
HERB INFUSED OILS: Create therapeutic herb-infused oils by steeping herbs in olive oil or any other neutral oil. Simply place clean herbs (make sure they aren’t wet) in a clean, dry glass jar, cover with oil, and let sit for a few weeks. Strain out the herbs and store the infused oil in a cool, dark place. I like to do this for medicinal herbs like calendula, rosemary, eucalyptus and lavender. Oils steeped in herbs impart a wonderful, relaxing aroma and are great for massages and relieving stress.
HERB INFUSED VINEGAR: Similar to infused oils, you can infuse vinegar with herbs for a tangy flavor boost. Fill a clean, dry jar with herbs, cover with vinegar, and let sit for a few weeks. Strain out the herbs and store the infused vinegar in a cool, dark place. I like to use white wine vinegar for a sweeter, less acidic taste. Apple cider vinegar is another great option but has a more pronounced tartness. In spring, I like to harvest beautiful purple chive blossoms and make Chive Blossom Vinaigrette.
HERB BUTTER: When you have an abundance of fresh herbs, be sure to make herb compound butter by mixing finely chopped herbs into softened butter. Form the mixture into a log using wax paper or plastic wrap and refrigerate or freeze. Slice off pieces of herb butter as needed to flavor dishes. You can make chive and scallion butter, roasted garlic and mixed herb butter, rosemary and sea salt butter, the options are endless. Homemade herb butters will last up to 2 weeks in the refrigerator and longer in the freezer.
HERB SALTS: Combine finely chopped herbs with coarse salt to create herb-infused salts. Spread the mixture on a baking sheet and let it air dry for a day or two. Store in an airtight container and it will last for 6 months. Herb salts make wonderful gifts too.
PESTO: In summer when your garden has an abundance of basil, use it to make delicious pesto! Blend basil with garlic, nuts, cheese, olive oil, lemon juice and salt and whizz in your food processor. Spoon the pesto into ice cube trays and freeze. Once frozen, transfer the cubes to a freezer bag for easy portioning. Pesto can be spread on toasts, sandwiches and pizzas, used as a dip for crudites or even mixed with pasta as a sauce.
CHUTNEY: Blend fresh herbs like cilantro and mint with a little bit of ginger, garlic, lemon juice, cumin powder, salt, sugar and green chili or serrano chili for heat and blend with a small amount of water to make a delicious fat-free chutney. Just like with pesto, you can spoon chutney into ice cube trays and freeze for future use. Transfer the frozen chutney cubes into freezer safe bags and use as needed.
HERB ICECUBES: Place chopped herbs in ice cube trays, cover with water or olive oil, and freeze. Use the herb-infused ice cubes to flavor soups, stews, sauces, and drinks.
WREATH: Use fragrant herbs with woody stems like rosemary, sage, thyme, lemon balm or lavender to make a wreath. You will need a wreath base, floral twine and a pair of scissors.
Choose the method that best suits your preferences and the types of herbs you're preserving, and enjoy the flavors of your garden all year round!
Nothing better than freshly picked herbs from the garden!
