Can I Vacuum Seal Fresh Herbs And What’s The Best Way?

“I’ve got a huge garden and right now I’m growing more herbs than I can use fresh — things like basil, parsley, and rosemary. I’d love to vacuum seal some of these herbs to store for later, but I’m not entirely sure how to go about it. Can I vacuum seal them fresh, or should I dry them out first? I’d hate to waste all this hard work! Any advice for someone who also wants to use them for as long as possible?” Thanks, Linda, Hampshire, UK.

Can You Vacuum Seal Fresh Herbs?

Absolutely, Linda! Fresh herbs can be vacuum sealed, and it’s a great way to preserve their flavor for those colder months when your garden isn’t producing quite as much. Whether you’re growing basil, parsley, rosemary, or that ridiculous amount of mint (we all know how fast that stuff can spread), vacuum sealing helps lock in their freshness, preventing air and moisture from breaking them down or spoiling.

However, it’s not as simple as drying them out and stuffing them in a bag. There are a few key things to keep in mind when vacuum sealing fresh herbs to ensure they last a long time and taste just as good when you crack them open later.

Let’s break down the process and look at the best ways to vacuum seal your herbs, a few tips to keep them tasting great, and why you might want to consider drying some of them first.

1. Fresh vs Dry: Should You Vacuum Seal Fresh Herbs or Dry Them First?

The short answer? You can do either!

If you’re after the vibrant, fresh taste of your garden herbs, you can vacuum seal them while they’re still fresh. Vacuum-sealed fresh herbs retain their color, flavor, and aroma much better than just tossing them in the fridge in a little plastic bag. Plus, you can use fresh-sealed herbs directly in recipes like soups or sauces without having to rehydrate them.

That said, some herbs do better when they’ve been dried out a bit before sealing. Herbs like rosemary, sage, and thyme, which naturally have a lower moisture content, can be bundled up and vacuum sealed while dry. I personally like to air dry thyme or just hang my rosemary bunches in the kitchen before storing them — they keep so well that way, especially once vacuum sealed! Rosemary is pretty forgiving, so even if it dries out a touch more, it still gives off that lovely flavor when cooking.

Moist herbs like basil, cilantro, or parsley, on the other hand, have a high water content, and vacuum sealing fresh leaves can sometimes cause them to wilt or get a little mushy if you’re not careful. For these, blanching (quick-cooking them in boiling water for a few seconds) before sealing can help hold up their shape and color.

Pro Tip: Refrigerate or Freeze Fresh Vacuum-Sealed Herbs

If you vacuum seal your herbs fresh, you’ll want to store them in the fridge or freezer, Linda. Fresh herbs contain a lot of moisture, which can spoil quicker if you’re keeping them out at room temperature, even in a sealed bag. I’ve learned this the hard way by trying to store fresh-sealed basil in the pantry. Let’s just say I wasn’t thrilled with the results – brown and slimy are not my kitchen aesthetic!

So, into the freezer or fridge they go, where they’ll stay nice and green for a lot longer.

2. Vacuum Sealing Fresh Herbs: Step-by-Step Guide

Okay, so how exactly do we do this? Here’s the step-by-step process for vacuum sealing your fresh herbs:

Materials You’ll Need:

• Harvested herbs (washed and thoroughly dried)
• Vacuum sealer
• Vacuum-seal bags or rolls (that’s totally up to you)
• (Optional) Blanching pot (for more delicate herbs like basil)
• (Optional) Paper towels for pre-freezing steps

The Process:

1. Start by giving your freshly picked herbs a good rinse. Dirt, small bugs, and other natural ‘extras’ aren’t exactly what we want to store. Place your herbs on a kitchen towel or use a salad spinner to dry them off thoroughly. You want your herbs totally dry to avoid any spoilage once vacuum sealed.
2. If you’re planning to vacuum seal high-moisture herbs like basil or parsley, it’s a good idea to blanch them first. Drop the herbs into boiling water for about 10 seconds, then quickly transfer them to an ice bath. This helps retain their color and structure during freezing. Pat them dry before moving to the next step.
3. Once dry, you can either freeze them for about 30 minutes to an hour on a baking sheet (lining it with parchment paper is a great idea if you want to avoid freezer burn), or, if you’re like me and maybe a little impatient, you can go directly to vacuum sealing. Pre-freezing does help them hold their shape though, especially if you want whole leaves later, Linda.
4. Cut your vacuum sealer bags down to the size you need. I usually go for smaller portions since, let’s face it, I don’t always need a big bag of herbs for one recipe. Throw in a handful or so of herbs, and then…
5. Now, vacuum time! Use your sealer to remove the air and create a tight seal around your herbs. Some vacuum sealers have a ‘gentle’ or ‘moist’ setting, which can be handy for delicate herbs.
6. Write the date and type of herb on the bag. This keeps you organized, trust me. You think you’ll remember, but a frozen bag of cilantro looks a lot like parsley six months in!

Storage Tips

Once sealed, toss your herbs in the freezer for long-term storage — they can last up to a year! If you’re using them within a couple of weeks though, the fridge is perfectly fine. Just don’t go much beyond that or you might start noticing a loss of flavor or quality.

3. Troubleshooting: Common Vacuum Sealing Problems

Alright Linda, I wish I could say vacuum sealing is always super smooth, but sometimes it comes with its own little challenges. Here are a few common issues you might run into and how to fix them:

Problem #1: Air Bubbles or Poor Seals

Solution: If you get air bubbles or the seal isn’t as tight as it should be, it might be due to moisture sneaking into the bag. This is one of the reasons I always recommend drying off the herbs thoroughly before sealing. If moisture gets in during sealing, it could prevent a tight vacuum, letting air (and possibly, mold) in over time.

Problem #2: Herbs Going Brown or Mushy

Solution: This one usually happens with moisture-rich herbs like basil and parsley. Pre-freezing is your best bet to avoid this problem, as well as blanching to preserve color and texture. And again, make sure those leaves are dry before sealing.

Problem #3: “Vacuum Crushing” Delicate Leaves

Solution: If you’ve ever crushed a beautiful bunch of cilantro down into something resembling a dried-out leaf pile, you know this problem all too well. Thankfully, most vacuum sealers come with different settings, so using the ‘gentle’ mode works wonders. Additionally, pre-freezing your more fragile herbs ensures they won’t get turned into herb pancakes during sealing.

4. What About Dry Herbs? Should They Be Vacuum Sealed?

Here’s where it can get fun — if you’ve got some herbs that you’ve dried (like oregano or thyme), vacuum sealing can keep them fresher for longer compared to just storing them in a jar at room temperature. Air and moisture are the enemies here as well, so sealing them up tightly will keep that lovely flavor intact for much longer.

With dry herbs, there’s no freezing needed; just dry them thoroughly and vacuum seal in small amounts. Dried herbs lose their potency over time when exposed to air, but a vacuum-sealed bag stops oxidation pretty well. So, if you’re making your own dried herb blends or if you’ve dried extra from your garden, vacuum seal those up and enjoy them for months, maybe even a year or two.

Final Thoughts…

Thanks for sending in your question, Linda! Whether you’re vacuum sealing fresh or dried herbs, I hope this helps you conquer the garden overload (not that having too many herbs is a bad thing, right?). Just remember to blanch those moisture-heavy herbs like basil if preserving their color matters to you and don’t forget to freeze them for longer-term storage. I keep a bag of vacuum-sealed rosemary in the freezer at all times — just pop it right into soups and stews. It couldn’t be easier.

You’re doing great staying on top of it all — keep preserving that harvest and enjoy the flavors of your garden all year long!