How to Preserve Fresh Herbs
Method 1: Freezing in oil
- Basil, cilantro, parsley
- Canola oil
- Wash, dry and finely chop herbs. Pack ice-cube or mini-muffin trays with herbs and label tray.
- Cover herbs with canola oil and place tray in freezer until oil is solid.
- Pop frozen herb cubes out of tray and store in labeled, airtight bags for up to 6 months.
Method 2: Air drying
- Thyme, oregano, sage
- Shake off dirt and remove any brown leaves. Secure stems together with kitchen twine. Hang herb bundles upside-down in a dark, dry, well-ventilated place.
- When leaves start to crumble (1 to 4 weeks, depending on environment), remove leaves from stem and store in labeled, airtight container.
Method 3: Salt preserving
- Rosemary, chives
- Kosher salt
- Thoroughly wash and dry herbs.
- Add herbs to bowl of food processor and pulse until finely chopped. Using a 4:1 herb to salt ratio, add salt to food processor and pulse until combined.
Dos and Don’ts / Things to Note
- Wash and completely dry before preserving herbs
- Herb stems are full of flavor too! For leafy herbs like basil, parsley and cilantro, be sure to chop up the stems for maximum flavor.