How to preserve herbs: freezing, drying, and storing tips
Fresh herbs are a wonderful addition to any kitchen, offering vibrant flavours and numerous health benefits. However, preserving herbs allows you to extend their usability long after they’ve been harvested. Several effective methods, including freezing, drying, and even vine drying, retain herbs’ flavour, texture, and aroma. In this detailed article, we’ll explore the various methods to preserve herbs, offering tips and tricks to ensure you make the most of your garden or fresh purchases.
Best time to harvest herbs
When harvested at the right time, herbs are at their peak, ensuring their most intense flavours. The best time to harvest herbs is early in the morning after the dew has dried but before the day’s heat sets in. This helps retain the essential oils that give herbs their distinctive flavours.
When to pick herbs
Herbs should be harvested before they flower, as their flavour is most potent. For example, herbs like basil and oregano should be picked just as the flower buds start to form but before they fully open. This timing ensures that the essential oils in the leaves are at their peak, making the herb more fragrant and flavourful.
Preparing herbs for preservation
Before starting the preservation process, the herbs must be cleaned properly. Gently rinse them under cool water to remove dirt, and pat them dry with a paper towel. Be sure to handle the herbs delicately, as bruising the leaves can cause a loss of flavour. Once the herbs are dry, they are ready for preservation.
Top methods to preserve herbs
There are various ways to preserve fresh herbs, each with its benefits. The method you choose depends on how you plan to use the herbs. Below, we’ll dive into three of the most effective methods for preserving herbs.
Freezing herbs
Freezing herbs is an excellent method for preserving their fresh flavour. It’s quick and easy and can be done in several ways, depending on how you plan to use the herbs later.
Ice cube method
One of the most popular ways to freeze herbs is with ice cubes. This method is ideal for herbs you plan to use in soups, stews, and sauces.
- Chop the herbs: Finely chop your fresh herbs and place them into ice cube trays.
- Add water: Pour water over the herbs in each compartment, ensuring that they are submerged.
- Freeze: Place the trays in the freezer and allow the herbs to freeze completely.
- Store: Once the herbs are frozen, pop the cubes out of the tray and store them in a labelled freezer-safe bag.
This method is convenient because you can easily grab a cube or two to toss into your dishes without needing to thaw large quantities of herbs.
Direct freezing method
The direct freezing method works well for herbs you want to use in more delicate dishes or garnishes.
- Lay herbs flat: Spread whole herb leaves or sprigs on a baking tray in a single layer.
- Freeze: Place the tray in the freezer and freeze the herbs for a few hours.
- Transfer: Once the herbs are frozen solid, transfer them into an airtight container or freezer bag.
This method works well for herbs like dill, parsley, and cilantro. You can use the frozen herbs directly from the freezer without thawing them.
Drying herbs
Drying herbs is another effective preservation method that allows herbs to be stored for long periods while retaining their flavour. There are several ways to dry herbs, including air drying, using a food dehydrator, or oven drying.
Air drying herbs
Air drying is a traditional method for hardy herbs like rosemary, thyme, and sage. It’s simple and requires minimal equipment.
- Bundle the herbs: Gather small bundles of herbs and tie the stems together with a string or rubber band.
- Hang to dry: Hang the bundles upside down in a warm, dry area with good air circulation, such as a kitchen or pantry. Avoid exposing the herbs to direct sunlight, which can cause them to lose their colour and flavour.
- Check for dryness: Herbs should take 1-2 weeks to dry thoroughly. You’ll know they’re ready when the leaves crumble easily between your fingers.
Once dried, remove the leaves from the stems and store them in airtight containers away from direct sunlight.
Dehydrating herbs
Using a food dehydrator is one of the fastest and most reliable ways to dry herbs. It’s especially useful for herbs with a higher moisture content, such as basil, mint, and oregano.
- Set up the dehydrator: Place the cleaned herbs in a single layer on the dehydrator trays, making sure the leaves do not overlap.
- Set temperature: Set the dehydrator to a low temperature, around 95-115°F (35-45°C).
- Drying time: Depending on their moisture content, herbs will take anywhere from 1 to 4 hours to dry. Check the dehydrator regularly to ensure the herbs don’t overdry.
Dehydrated herbs can be stored in airtight containers and maintain their flavour for several months.
Oven drying herbs
Oven drying is a convenient method for people who don’t have a dehydrator. It works best for herbs like mint, sage, and bay leaves.
- Prepare the herbs: Lay the herbs in a single layer on a baking tray lined with parchment paper.
- Set the oven: Heat the oven to a low temperature, around 110-130°F (45-55°C). You can also use the oven’s pilot light or light bulb for a gentler drying process.
- Drying time: The herbs should be dry in 3-4 hours. Check them periodically and stir to ensure even drying.
Once dried, store the herbs in airtight containers.
Vine drying herbs
Vine drying is ideal for herbs that produce seeds, such as coriander, dill, and fennel.
- Leave herbs on the vine: Instead of harvesting them immediately, allow them to dry naturally on the plant. Wait until the vines and seeds have dried and shrivelled.
- Harvest: Once the plant is fully dry, cut the herbs and remove the seeds or leaves.
- Finish drying: If the herbs are still slightly moist, you can finish drying them indoors using the air drying or oven drying methods.
Storing preserved herbs
Proper storage is key to ensuring your preserved herbs retain their flavour for as long as possible. The method you use to store the herbs will depend on how they were preserved.
Storing frozen herbs
Frozen herbs should be stored in airtight containers or freezer-safe bags. Label the containers with the herb name and date of freezing, as this will help you keep track of their freshness. Frozen herbs can last up to a year but are best used within 6 months for optimal flavour.
Storing dried herbs
Dried herbs should be stored in airtight containers like glass jars with tight-fitting lids. Keep the jars in a cool, dark place, away from sunlight and moisture. Dried herbs retain their flavour for about 3-6 months, although some can last longer if stored properly.
Avoid crushing dried herbs until you are ready to use them, as crushing can cause the herbs to lose their flavour more quickly.
Common mistakes to avoid
When preserving herbs, it’s easy to make mistakes that can lead to a loss of flavour or poor quality. Here are some common mistakes to avoid:
Over-drying herbs
Overdrying can cause herbs to lose their flavour and become brittle. To prevent this, check your herbs regularly during drying and remove them from the heat as soon as they are dry enough to crumble.
Improper freezing techniques
Freezing herbs in large batches without separating them can cause them to stick together, making it difficult to use them in small quantities. Use the ice cube method or freeze herbs on a tray first before transferring them to storage bags.
Storing herbs in high humidity
Humidity can cause dried herbs to rehydrate, leading to mould growth and flavour loss. Be sure to store your herbs in airtight containers in a dry place.
Conclusion
Preserving herbs is a great way to ensure you always have access to fresh flavours, regardless of season. Whether you freeze, dry, or vine-dry your herbs, each method has advantages and can help you make the most of your garden or fresh herb purchases. With the right techniques and proper storage, you can enjoy the taste and aroma of your favourite herbs year-round.
FAQs
What is the best way to preserve fresh herbs?
The best way to preserve fresh herbs depends on their intended use. Freezing is ideal for herbs like basil, parsley, and cilantro, especially for cooking in soups and stews. Drying is better for hardy herbs such as rosemary and thyme, which can maintain their flavour for long periods when dried and stored properly.
Is it better to freeze or dry herbs?
It depends on the type of herb and how you plan to use them. Freezing preserves the fresh flavour of tender herbs like basil and parsley but alters their texture. Drying works better for hardy herbs like rosemary, thyme, and oregano, which can hold up well when dried and are ideal for seasoning.
How long do homemade herbs last?
Frozen herbs can last up to a year, though they are best used within six months for optimal flavour. Dried herbs, if stored in airtight containers in a cool, dark place, retain their flavour for about 3 to 6 months, though they can sometimes last longer.
What are the rules for storing herbs?
Store frozen herbs in airtight containers or freezer bags and label them with the freezing date. Dried herbs should be stored in airtight glass jars away from sunlight and moisture to prevent them from losing flavour or rehydrating.
Do herbs lose flavour when frozen?
When frozen, herbs can lose some flavour, but freezing helps retain more flavour than other methods, such as refrigerating—however, their texture changes, making them better suited for cooked dishes rather than garnishing.