How Do I Store Herbs Long-Term?

“I’ve been growing a variety of herbs in my backyard this summer, and I’ve ended up with more than I can use fresh right away. I’d love to keep them for use during the winter months, but I’m unsure how to store them properly for a longer-term. I want the herbs to retain as much flavor and aroma as possible. What are the best methods to store herbs so they don’t lose their potency, and how do I do it? Are there any common mistakes to avoid? I’ve got everything from basil and rosemary to oregano and mint. Please help me understand how to handle different types of herbs!” Thanks, Hannah, Tauranga, New Zealand.

How Do I Store Herbs Long-Term?

Great question, Hannah! It sounds like you’ve got a wonderful herb garden going, and it’s fantastic that you want to make the most out of your harvest. Storing herbs long-term while preserving their flavor, aroma, and potency is both an art and a science. Whether you’re dealing with woody herbs like rosemary or more tender herbs like basil, the method for storage can vary. Let’s break down some methods and tips to ensure you get the best out of your herbs even when they’re out of season.

Drying Herbs

Drying herbs is one of the most common ways to preserve them. This method works particularly well for woody or sturdy herbs like rosemary, oregano, thyme, and sage. Drying removes moisture from the herbs, which prevents the growth of mold or bacteria. However, not all herbs dry the same way, and not all drying methods are suitable for every herb.

Air Drying

Air drying is simple and cost-effective, making it a popular choice. Here’s how to air dry your herbs:

1. Gather the Herbs: Harvest the herbs in the morning after the dew has dried but before the sun hits them directly. This is when they’re at their peak flavor.
2. Bundle Them: Gather your herbs into small bundles. Secure each bundle with a rubber band to allow for some shrinkage as they dry.
3. Hang Them Upside Down: Hang the bundles upside down in a cool, dry, and dark place. For best results, ensure good air circulation. This should take about 1 to 2 weeks, depending on the humidity in your area.
4. Store the Dried Herbs: Once the herbs are completely dry and crumbly, remove the leaves from the stems and store them in airtight containers. Label them with the date and type of herb.

**Note: Air drying is not suitable for tender herbs like basil and mint, as they’re more likely to lose flavor and color using this method.**

Oven Drying

For herbs that aren’t sensitive to heat, like rosemary, thyme, and oregano, you can use your oven to speed up the process:

1. Preheat Your Oven: Set your oven to its lowest temperature, ideally between 95-115°F (35-45°C).
2. Prepare the Herbs: Spread the herbs in a single layer on a baking sheet lined with parchment paper.
3. Dry Slowly: Place the baking sheet in the oven and leave the door slightly open to allow moisture to escape. Check every 15-20 minutes to ensure they’re not overheating.
4. Store Properly: Once dried, store them in airtight containers away from direct sunlight.

**Pro Tip: Although oven drying is quicker, it can reduce the potency of the herbs if the temperature is too high. Always opt for the lowest setting.**

Dehydrating

If you have a food dehydrator, it provides a controlled, gentle drying environment perfect for most herbs. Dehydration usually takes around 8-12 hours depending on the herb and humidity levels.

1. Spread the Herbs Evenly: Place the herbs in a single layer on the dehydrator trays.
2. Set the Temperature: Ideally around 95°F (35°C) for softer herbs and up to 115°F (45°C) for hardier ones.
3. Dry Until Crumbly: Let the herbs dehydrate fully, checking them after 8 hours. The herbs should crumble easily when rubbed.
4. Store and Label: Once fully dry, transfer the herbs to airtight containers and label them with the date.

Freezing Herbs

Freezing is another excellent way to store herbs, especially those that don’t dry well, like basil, dill, and mint. Freezing helps retain their vibrant color and nutrient profile better than drying.

Basic Freezing Method

This method works for just about every herb:

1. Wash and Chop: Rinse the herbs and pat them dry thoroughly. Chop them to your desired size.
2. Lay Herbs on a Baking Sheet: Spread the chopped herbs on a baking sheet in a single layer. Make sure they aren’t clumped together.
3. Freeze: Flash freeze the herbs for 1-2 hours, or until fully frozen.
4. Transfer to Containers: Transfer the frozen herbs into freezer-safe bags or containers. Be sure to label them with the type of herb and the date.

This method is ideal for preserving herbs to be thrown into soups, stews, and other cooked recipes directly.

Freezing Herbs in Ice Cubes

Freezing herbs in ice cubes is a creative way to store herbs, especially if you plan to use them in sauces, soups, or cocktails. Here’s how:

1. Prepare the Herbs: Wash and chop your herbs.
2. Fill Ice Cube Trays: Place the chopped herbs in each compartment of an ice cube tray, filling them halfway with herbs.
3. Add Liquid: Fill each compartment with a liquid of your choice—water, olive oil, or even broth. Make sure the herbs are submerged.
4. Freeze: Freeze the trays until the cubes are solid.
5. Store the Cubes: Once frozen, pop the cubes out and store them in labeled freezer bags.

**Tip: This method is perfect for making herb-infused broths or oils that can be added directly while cooking.**

Herb Pastes and Pestos

For herbs like basil, cilantro, and parsley, making a paste or pesto is a great way to preserve their flavor. Packed with oil, pastes and pestos can last in the fridge for a couple of weeks or be frozen for several months.

Here’s how to do it:

1. Blend the Herbs: Combine your herbs with a splash of olive oil in a food processor.
2. Add Extras: You can add garlic, nuts, cheese, or other ingredients depending on your recipe.
3. Store in Jars or Freeze in Cubes: Pour the paste into sterilized jars for refrigerating or into an ice cube tray if you plan to freeze it.

Herb pastes are incredibly versatile and can be added to all kinds of dishes to give them a burst of fresh flavor any time of year.

Infusions

Infusing herbs into oils, vinegars, or even honey is another long-term storage method. The idea is to let the herb flavor slowly infuse into the liquid over time, making a richly aromatic and flavorful product.

Herb-Infused Oils

This is a wonderful way to preserve the flavors of hardy, aromatic herbs like rosemary, thyme, or oregano:

1. Prepare the Oil and Herbs: Use a good-quality oil like olive oil, and fresh herbs that are completely dry. Moisture can cause spoilage.
2. Submerge the Herbs: Place the herbs in a sterilized, airtight glass jar and cover them with the oil.
3. Store Properly: Store your herb oil in a cool, dark place for up to 2 weeks. If you want to store it longer, consider refrigerating it.

**Caution: Homemade infused oils should be stored safely to prevent botulism. Only dry herbs should be used, and stores refrigerated or used quickly.**

Herb-Infused Vinegars

Vinegar is a great preservative and makes a fantastic base for infusing herbs. Try basil, tarragon, or dill for an herb-infused vinegar that can be used in dressings and marinades:

1. Choose Your Vinegar: Use a high-quality white or apple cider vinegar.
2. Submerge the Herbs: Fill a sterilized glass jar with the herbs, and pour the vinegar over them until fully submerged.
3. Store and Strain: Let it sit in a cool, dark place for a couple of weeks, shaking occasionally. Strain out the herbs and store the vinegar in a clean bottle.

Herb-infused vinegars can be stored for up to 6 months in your pantry. They make for flavorful gifts or gourmet additions to your cooking repertoire.

Storing in Salt or Sugar

Another lesser-known method is to preserve herbs in salt or sugar. This method works beautifully for herbs like mint, rosemary, thyme, and lavender.

Herb-Infused Salt

To make herb salt:

1. Choose Your Herbs: Wash and thoroughly dry your herbs.
2. Prepare the Salt: Layer herbs and salt in a jar. It’s best to use coarse salt for this process.
3. Let Infuse: Let the mixture sit in a cool, dark place for about a week. The salt will gradually absorb the herb flavor.
4. Store or Sift: Optionally, sift out the herbs, or leave them in for more flavor infusion over time.

Herb salt can be used for seasoning meats, vegetables, salads, and more, and it lasts almost indefinitely! Just store your jar in a cool, dry place.

Herb-Infused Sugar

Sugar works well with aromatic herbs like mint, lavender, and rosemary. You can use the same method as the salt infusion. Simply layer the sugar and herbs in a jar, let it sit for a week, and sift out the herbs for a fragrant sugar you can use in tea, baking, or cocktails.

Common Mistakes

Hannah, before you get started, it’s helpful to know some common mistakes many people make, so you can avoid them:

• Not Using Airtight Containers: Exposure to air can lead to loss of flavor, aroma, and moisture. Make sure your storage containers are truly airtight.
• Storing in Direct Sunlight: Herbs should be stored in dark, cool places. Sunlight can degrade the color and flavor of the herbs.
• Letting the Herbs Overdamp: It’s crucial that herbs are fully dry before storage when dried. If they retain any moisture, they can mold.
• Storing Fresh Herbs Together: Mixing different fresh herbs in the same container can compromise their unique flavors.

How Long Can Herbs Be Stored?

While each method has its own timeframe, here’s a general idea of how long you can keep your herbs based on the storage method:

Final Thoughts…

Hannah, storing your herbs long-term is a rewarding way to extend your growing season well into the colder months. Whether you choose to dry them, freeze them, or infuse them into other mediums, the key is in preserving their flavor, aroma, and nutritional value to enjoy all year round. Thanks for your question, and here’s to a flavorful journey with your harvested herbs!