By midsummer, the herb garden is in full swing, producing more than any cook could use fresh. The solution? Preserve that abundance for the months ahead.
Drying: The Traditional Method
Air drying is the simplest preservation technique and works well for herbs with low moisture content:
- Best for drying: Rosemary, thyme, oregano, sage, bay leaves, lavender
- Not ideal for drying: Basil, cilantro, mint, chives (high moisture, tend to mold)
Gather stems into small bunches, secure with twine or rubber bands, and hang upside down in a warm, dry, well-ventilated space out of direct sunlight. Most herbs dry completely within 1-3 weeks.
The Oven and Dehydrator Methods
For faster results, use an oven on the lowest setting (around 150F/65C) with the door slightly ajar. A food dehydrator is even more efficient.
Microwave Quick-Dry
For small quantities, place herbs between paper towels and microwave in 30-second bursts until crisp. This works surprisingly well for individual leaves of basil or mint.
Freezing: Preserving Fresh Flavor
- Ice cube method: Chop herbs finely, pack into ice cube trays, cover with water or olive oil, and freeze.
- Pesto method: Blend herbs with olive oil and freeze in small containers.
Herb Butters and Salts
Soften butter, mix in finely chopped herbs, roll into a log, and freeze. Slice off rounds as needed for melting over vegetables or warm bread.
Herb salts are equally simple: blend fresh herbs with coarse sea salt and spread on a baking sheet to dry.
Storage Tips
Store dried herbs in airtight containers away from heat and light. Label everything with the herb name and date. Dried herbs maintain good flavor for about a year; frozen herbs for up to six months.
"Herbs are the friend of the physician and the pride of the cook."
- Charlemagne
