Growing herbs is an easy way to add fresh flavour to your summer meals but you can also preserve homegrown herbs for year-round use. I don’t wait until autumn to begin gathering and preserving garden herbs. Instead, I harvest from mid to late summer when the plants are in top shape and the leaves packed with flavour.
It’s best to harvest herbs when the weather and plants are dry. I use herb snips or pruning shears to make clipping the plants quick and easy. I also bring along a clean basket or container to hold the harvested herbs.
For vigorous plants like oregano, mint, chives, chamomile, and parsley, grab a handful of stems and cut so that you have a bundle around ten to twelve inches long. Give it a shake to dislodge any insects. Repeat until you have as much you want to preserve.
For herbs like basil, trim the main stems back to a set of side shoots. This encourages fresh growth for future harvests. Gather trimmings in your basket. For low-growing herbs like thyme, clip six to eight inch long sections of stems.
There are two main ways to preserve herbs: drying or freezing. Some, like basil can be dried or frozen but frozen basil retains more flavour and brighter colour.
Drying
Herbs can be air dried, or dried in a dehydrator, oven or even a microwave. To air dry, I gather small bundles of the harvested herbs tying them with lengths of twine. These should be hung to dry out of direct sunlight but in a well-ventilated area. Space the bundles at least a few inches apart so air can circulate.
Depending on the type of herb, humidity, and temperature, the bundles will be completely dry in two to four weeks. You can then separate the leaves from the stems, crush them, and store in labelled jars.
To dry herbs in a dehydrator, follow the directions in the instruction manual of your appliance. I’ve also dried herbs overnight in the oven. Start by preheating your oven to its lowest temperature (around 180F). Arrange the herbs in a single layer on parchment lined cookie sheets. Once the oven has preheated, place the trays inside, and turn it off, leaving the oven light on. By morning the herbs should be completely dry.
Properly dried and stored herbs can be kept for up to a year. After that, flavours fade and they should be replaced. If you have plenty of garden herbs, dry extra to fill jars for friends and family.
Freezing
Freezing herbs like basil and parsley is my preferred preserving method as the frozen leaves retain more flavour. To freeze, remove the leaves from your harvested herbs, placing them in a food processor. Drizzle in several tablespoons of olive oil and pulse until the herbs are finely chopped. You can also chop them by hand and mix with oil in a bowl.
Scoop this mixture into ice cube trays or labelled freezer baggies, flattening the filled baggies into what I like to call herb pancakes. Place in your freezer and use within six months. It’s easy to break off a chunk of frozen basil (or parsley) from the herb pancake and toss in winter pastas, soups, and other dishes.
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