Preserve the flavor and freshness of your homegrown herbs for future home-cooked meals.
Before you harvest herbs to dry, consider the best time of day to pick them.
You’ll also want to harvest the leaves before the plant flowers or goes to seed, says Sten.
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Wash them in cool water and pat them dry before you prepare to dry them.
The key is making sure there is sufficient airflow so they dry evenly.
Herbs that have higher moisture content do better in a dehydrator.
How To Store Dried Herbs
Once herbs are dried, it’s time to store them.
Glass jars are recommended but any air-tight container will suffice.
Johnson prefers glass mason jars.
She advises against plastic as they can contain chemicals that could seep into the herbs.
ensure to label your herbs with the name, variety, and date they are stored.
She says herbs that are dried and stored properly have a shelf life up to a year.
Check your stored herbs periodically to ensure there isn’t any moisture or mold.
Another option is to freeze herbs instead of drying them.
Remove the bottom leaves of the stems before you put them in a vase or jar.
She recommends changing the water daily to prevent bacterial growth.
She says it’s possible for you to use this method for salad greens and spinach.
In The Freezer
Freezing is another method to save herbs for a later time.
Some herbs fare better in the freezer than others.
She recommends freezing whole leaves for the best flavor and taste.
The method is simple and requires a tray, parchment paper, and herbs.
After the herbs are frozen, you’ll place them in jars to store them in the freezer.
This method is easy and requires your preferred oil and herbs.
She says it’s an easy way to add a lot of flavor to your cooking.
“Blend 2 cups of fresh, finely chopped herbs into a 1/2 good-quality oil,” says Betz.
double-check you label and date your containers so you know exactly what is in each jar.
“Herbs in oils must be kept frozen until use.”
