At the end of summer, gardens and planters are overflowing with fresh herbs. Basil, thyme, rosemary, parsley, chives and other herbs often grow much faster than we can use them!
Rather than letting that abundance go to waste, there are several ways to preserve fresh herbs for a few days, several weeks or even several months.
Refrigerating, drying, freezing, making herb butter: here's how to preserve fresh herbs and which method works best for each variety.
What's the Best Way to Preserve Fresh Herbs?
Some herbs, such as thyme, rosemary and oregano, are particularly well suited to drying. Others, including basil, cilantro and tarragon, retain their aromas better when frozen.
Freezing is also very convenient if you mostly use herbs in cooked dishes, since their texture softens after freezing.
Personally, I also choose a preservation method based on how I typically use each herb in the kitchen.
For example, I often use sprigs of thyme and rosemary to flavour roasts, fish and broths. I prefer to freeze them whole so I can simply grab a sprig straight from the freezer and add it to whatever I'm cooking.
And if you have an enormous amount of basil, pesto is obviously an excellent way to use up a bumper crop.
| Fresh herbs | Drying | Freezing | Best method |
|---|---|---|---|
| Basil | Not recommended | Possible | Freezing |
| Cilantro | Not recommended | Possible | Refrigerating or freezing |
| Parsley | Recommended | Possible | Both |
| Chives | Recommended | Recommended | Freezing |
| Thyme | Recommended | Recommended | Both |
| Rosemary | Recommended | Recommended | Both |
| Oregano | Recommended | Possible | Drying |
| Sage | Recommended | Recommended | Both |
| Mint | Recommended | Recommended | Both |
| Tarragon | Recommended | Recommended | Both |
| Dill | Recommended | Recommended | Both |
Different Ways to Preserve Fresh Herbs
1. Bring Your Herb Plants Indoors
If your herbs are growing in pots outdoors, you can try extending their growing season by bringing them inside before the first cold weather arrives.
It's best to make the transition gradually rather than waiting for a particularly cold night to bring them indoors.
Gradually acclimate the plants by leaving them outside during the day and bringing them indoors at night once temperatures drop below 10°C (50°F).
Keep in mind that not all herbs react the same way to the change in conditions. Having tried this method several times, I've found that some plants adapt very well to indoor life, while others decline fairly quickly, particularly because of changes in light and humidity.
2. Store Fresh Herbs in the Refrigerator
For keeping fresh herbs for anywhere from a few days to a few weeks, the refrigerator is generally the easiest option.
For parsley, cilantro and other tender-stemmed herbs: Trim the bottom of the stems slightly and place them in a glass or jar with a little water, just like a bouquet of flowers. Loosely cover the leaves with a bag before placing them in the refrigerator. Change the water when it becomes cloudy.
For thyme, rosemary and sturdier herbs: Wrap them loosely in a slightly damp paper towel and place them in a container or resealable bag in the refrigerator.
What about basil? Basil is more sensitive to cold. For short-term storage, keep a bunch of basil at room temperature with the stems in a little water and use it fairly quickly.
3. Dry Fresh Herbs
Drying is one of the best ways to preserve herbs for several months, particularly thyme, rosemary, sage and oregano.
Oregano is especially well suited to drying, as it retains plenty of flavour.
How to Air-Dry Fresh Herbs
- Rinse the herbs if necessary and, most importantly, make sure they are completely dry before proceeding.
- Gather a few stems into small bundles and tie them together with string.
- Hang them upside down in a dry, well-ventilated area away from direct sunlight.
- Once the leaves are completely dry and brittle, remove them from the stems and store them in airtight jars away from light and moisture.
Good to know: Avoid making very large bundles. Air needs to circulate between the stems.
How to Dry Fresh Herbs in the Oven
You can also dry herbs in the oven, although this method requires a little more attention.
- Set the oven to its lowest temperature and spread the herbs in a single layer on a wire rack, preferably, or on a baking sheet.
- Leave the oven door slightly ajar. The problem with many conventional ovens is that even their lowest temperature can be too hot for delicate herbs. The heat can affect their colour and flavour rather than simply dehydrating them.
Using a Dehydrator
For large harvests, a dehydrator is by far my favourite method. It allows herbs to dry at a low temperature with constant air circulation, which is particularly useful when you have a lot of herbs to preserve at once.
I use a multi-tray Excalibur dehydrator, which I also use to dry hot peppers, berries, citrus slices for cocktail garnishes and even leftover bread to make breadcrumbs.
Herbs that are particularly well suited to drying: rosemary, sage, thyme, oregano and mint.
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4. Freeze Fresh Herbs
Freezing is the other method I use most often to preserve an abundance of fresh herbs.
Just keep in mind that the leaves soften after freezing. Frozen herbs are therefore much better suited to sauces, soups, stir-fries, pasta and other cooked dishes than to salads or fresh garnishes.
Freeze Fresh Herbs in Ice Cube Trays
- Chop the herbs and divide them among the compartments of an ice cube tray.
- Add a little olive oil or water, then place the tray in the freezer.
- Once the cubes are frozen, transfer them to a freezer bag or airtight container.
Then simply add a cube directly to a sauce, soup or stir-fry. This method works particularly well with basil, parsley, cilantro and chives.
Freeze Fresh Herbs in Bags
This is the simplest method.
Simply chop basil, parsley and chives before freezing them. I leave sprigs of rosemary, tarragon and thyme whole.
For sage, I first freeze the leaves individually in a single layer before transferring them to a freezer bag. This makes it much easier to take out one leaf at a time.
Frozen rosemary or thyme sprigs can go straight from the freezer into a pot or pan to flavour broth, fish, roast chicken or meat.
Basil, parsley, dill and chives can also be added while still frozen to pizzas, sauces, soups, stir-fries and pasta dishes.
Herbs that freeze well: basil, parsley, chives, dill, cilantro, mint, tarragon, sage, thyme and rosemary.
How Long Can You Keep Fresh Herbs in the Freezer?
For the best flavour and aroma, ideally use frozen herbs within 6 months. They can be kept in the freezer for longer, but their flavour and overall quality will gradually decline.
Label your containers with the name of the herb and the date it was frozen so you can use the oldest ones first.
5. Make Herb Butter
Another great way to use up a large herb harvest is to make flavoured butter instead of relying only on classics like pesto or chimichurri.
For example, try combining:
- garlic and parsley;
- lemon and chives;
- thyme and garlic;
- tarragon and lemon;
- rosemary and garlic.
Simply mix chopped fresh herbs into softened butter.
Place the butter on a sheet of parchment paper or plastic wrap and shape it into a small log. Store it in the refrigerator or freezer.
Then simply slice off a round whenever you need one.
It's delicious on fish, shrimp, grilled vegetables, baked potatoes or meat.
Recipes Using Fresh Herbs
To use your fresh herbs in the kitchen, here are some of our best recipes that put them to good use.
The recipe of pico de gallo, a mexican salsa fresca with tomatoes, lime and cilantro, perfect with tacos or with grilled meats and fish.
The simplest recipes are sometimes the most delicious, and that's the case with this Portuguese grilled seafood dish.
A comforting chicken noodle soup where the addition of herbs and vegetables adds depth and flavour to the broth.
This easy to make and refreshing lime, lemon and mint lemonade is the perfect drink to cool down on a hot summer day.
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Marie-Noël Ouimet is a writer and content creator specializing in gastronomy, wine, and travel. She is the founder of the digital magazine Urbaine City, where for over 10 years she has been highlighting the pleasures of the table and the destinations that bring them to life. She also holds the WSET Level 3 certification in wines and spirits.
