How to Store Herbs from Your Garden

How to Store Herbs from Your Garden

You have worked hard all summer long planting, watering, tending and growing your herb garden. Now your garden is lush and gorgeous and the growing season is winding down. What to do with all of your delicious herbs?

Benefits of Preserving Your Harvest

• Preserve nutritional content of your herbs
• Have fresh herbs to use all year long
• Save money on herbs throughout the year
• Get the most out of your hard work
• Improve the taste of your food

Here are a few ideas to help you preserve your harvest and enjoy the fruits of your labor all year long.

Easy Ways to Preserve Herbs

• Air Dry – Tie small bunches of cleaned herbs together and hang them upside down in a dark, warm, well ventilated area. The drying process takes about 2-4 weeks, you want the leaves to be crispy and easily crumble. If you have a lot of herbs you can use a portable drying rack to hang your herbs. Store them in airtight containers once they are fully dried out. If you have the room in your home and ample time, this is a very simple way to go.
• Oven Dry – This method is not the most efficient use of energy but if you need to dry your herbs in one day this is an option. Clean herbs and arrange them in a single layer on a cookie sheet. Set your oven to 180° F. Heat for about 4 hours, making sure to keep the oven door open the entire time. Keeping the oven door open allows the moisture to escape. Stir herbs occasionally during the heating process to ensure herbs dry evenly. Store herbs in an airtight container once they are fully dried out.
• Dry Herbs With a Microwave – This method is quick and easy, a great method if you need to dry your herbs in a short amount of time. Wash herbs, pat them dry and set aside for about an hour. Make sure there is no moisture on them before heating them in the microwave. Place herbs on a single layer in a paper towel and place another towel on top. Put the herbs in the paper towel in the microwave and heat on high for 2 minutes. Turn the paper towel and heat for another minute or so. Reheat in 30 second intervals until the herbs are dry and brittle. Store in airtight containers.
• Cool Air Drying – Wash and dry herbs. Layer a cookie sheet with paper towels and then arrange herbs in a single layer. Place in your refrigerator and remove once the herbs are completely dried out, check them daily. This process does not work in the crisper bins, use a rack in your refrigerator for best results. Store in an airtight container when herbs are done completely drying.
• Salt or Sugar Drying – Layer fresh herbs between salt or sugar (covering completely) and leave them until they are completely dehydrated. Remove the leaves and store in an airtight container. Choose salt or sugar based on the flavor of the herb (basil and thyme go nicely with salt, lavender, mint and sage all go well with sugar). These make great gifts too!
• Freeze Herbs in Ice Cubes – Chop herbs then sprinkle them into ice cube tray. (Depending on the herb, you can use whole leaves if you prefer.) You can measure each cube into the most common amount you use in cooking or just wing it. Cover with water and freeze. Once they are frozen take them out and store in freezer bags in the freezer. Remove as much air as possible from the bags before freezing. When you want to use it for cooking, just take out a cube and put it right into your dish (or thaw it out first, chefs choice. Just make sure to account for extra water if not thawed out beforehand). You can also mix your favorite blend of herbs before freezing (herbs de Provence, Italian herbs, etc).
• Freezing Whole and Chopped Herbs – Some herbs freeze well without added liquid. Wash and dry the herbs then store in freezer bags, removing as much air as possible. You can also freeze them first on a cookie sheet and then pack away. Herbs frozen individually are very easy to remove from the bag and use.
• Bulk Herb Pastes – Use your harvest to make bulk herb pastes like pesto. Using a food processor, chop fresh clean herbs. Add enough oil to blend and make a paste. Freeze the product in small airtight containers. Be creative, use any combination of herbs you have.  Also great for gifts!
• Bulk Herb Seasoning Salt – Create your own signature herb blend to use all year or give as a gift! A general recipe: sea salt, oregano, garlic powder, onion powder, dried parsley, basil, dill and sage. Mix any blend of herbs and salt in a blender or food processor, blend on low. Keep in an airtight container.
• Bulk Herb Butters – Chop clean fresh herbs and mix with butter to taste. Freeze in single serving butter pats or in cube sizes appropriate for cooking. Add to your dish while cooking or thaw out first.

Quick Tips for Using Dried Herbs

• 1 teaspoon of dried herbs is equivalent to 1 tablespoon of fresh herbs.
• Most dried and frozen herbs can be kept and used for up to one year.
• Crush dried herbs between your fingers when adding to a dish, this releases the flavor.

One of the best things about growing your own produce and herbs is knowing where your food originates, using zero food miles to get from garden to your kitchen table and knowing no chemicals were used to grow your food. This is another great benefit of preserving your goods--you know when you use them later this is still the case. Year over year, you will get better at this and will learn what freezes well, what you want to grow and how your family can use it all year.

Get the most out of your garden all year long with these simple preserving methods!