So you’ve done all the work growing some beautiful herbs, but how to enjoy them all year long?
How to Preserve your Herbs:
It is fairly agreed on that there are two main methods of preserving herbs, Freezing and Drying.
- Air drying is the method that is most traditional, and usually works best on herbs that have a stem – things like rosemary, sage, bay leaves, thyme, oregano, etc..
- If they’re clean, there is no need to wet them, but otherwise make sure if they have dirt on them to rinse them off and dry them with paper towels.
Two Ways to Air Dry!
- Bunches. Dry them by tying a bunch of stems together (making sure they are not pressed to close together for drying) and hanging upside down…or..
- The Rack. Just letting them dry on a cooling rack! This is our personal favorite.
- Keep them out of the sun, and in a darker location or it can affect the quality of what you get.
- In a few days, you can strip the herbs from their stem, and put them into glass jars. Done!
Freezing herbs is incredibly easy.
- If they are clean, there is no need to wet them, but if not be sure that you rinse them off and dry them with paper towels.
Two Ways to Freeze Herbs!
- Freeze Alone. Be sure to chop any herbs and then put on a cookie sheet and freeze. When frozen, you can transfer your herbs to freezer bags, label them, and have them ready!
- Freeze with Oil. Put chopped herbs in an ice cube tray and filling with olive oil…after freezing, you can also store these in freezer bags. At a later date, then you can add “herb cubes” when you’re cooking!
With both of these methods, we wouldn’t recommend keeping your herbs frozen or dried for longer than 4-5 months…so use them up!