Can I Vacuum Seal Fresh Herbs For Longer Storage?

“Hey there! I’ve recently started my own herb garden and I’m trying to find the best way to store fresh herbs so they last longer. I’ve heard about drying and freezing, but vacuum sealing seems like it might keep them fresher. Do you have any tips or ideas on how best to vacuum seal herbs for storage? I’d love to store basil, cilantro, and rosemary without losing too much flavor or texture. Should I just do it fresh, or does it need pre-treatment? Thanks for your help!” Cheers, Emily, Vancouver, Canada.

Can I Vacuum Seal Fresh Herbs for Longer Storage?

Absolutely, Emily! Vacuum sealing fresh herbs for longer storage can definitely help keep them fresh, preserve their flavor, and extend their shelf life. Herbs like basil, cilantro, and rosemary can lose their potency faster than we’d like, especially when they’re just sitting in the fridge or even on the counter. Vacuum sealing is like hitting the pause button, holding in that freshness by removing oxygen from the mix—which is the main culprit behind wilting, browning, and spoiling.

But, like most things in food preservation, there are some tips and tricks you’ll want to know beforehand. Depending on the type of herb you’re dealing with, you might need to handle them a little differently. So, let’s stroll through the backyard garden and get into it!

Why Even Bother Vacuum Sealing Fresh Herbs?

Vacuum sealing fresh herbs is a great option for a few key reasons:

• Oxygen Removal: Oxygen speeds up the process of spoiling, and vacuum sealing removes most of it, preserving the herbs at their freshest for longer.
• Maintaining Flavor: We all know how essential that ‘just-picked’ flavor is, especially for culinary herbs like basil, mint, and oregano. Properly storing them keeps that taste intact.
• Prevents Frostbite: If you’re planning to freeze your vacuum-sealed herbs, removing as much air as possible helps avoid the frost, and let’s face it—no one wants freezer-burned basil!
• Space Saver: Storing items in vacuum-sealed bags saves a ton of space in the fridge, freezer, or pantry compared to bulky containers.

But there’s also a *how* to vacuum sealing herbs so they’ll stay as fresh as possible. Let’s dig a little deeper into what that process looks like for different types of herbs.

Fresh Herbs: Do They Need Pre-Treatment Before Vacuum Sealing?

I get it, Emily—you’ve got your herbs growing beautifully, and you just want to pop them into some bags and seal them up. But depending on what you pick, you’ll need to give some of them a little bit of pre-treatment first, especially the more delicate herbs that have higher moisture content like basil or cilantro. Here’s how that breaks down:

Delicate Herbs vs. Woody Herbs

When I say “delicate,” I’m talking about those soft, leafy herbs like cilantro, parsley, mint, and basil. These have more moisture in them than the tougher, “woody” herbs like rosemary, thyme, and sage.

The reason this matters? Moisture-heavy herbs tend to squish and spoil faster in a vacuum-sealed environment if you don’t treat them right. So, for some herbs, doing a quick drying or freezing step beforehand might be needed.

Pre-Treatment Options

Here are a couple of pre-treatment options to consider before vacuum sealing:

• Partial Drying: Giving the herbs some time to air dry before sealing will remove a bit of the moisture. It’s best for herbs like basil and cilantro, which you don’t want to turn to mush. I usually just lay mine on a paper towel for a couple of hours before sealing—simple but effective!
• Flash-Freezing: For delicate herbs, popping them into the freezer on a baking sheet for 15-20 minutes just to firm them up will help ensure they don’t get crushed when the vacuum does its thing.
• Blanching (Optional): If you’re feeling a bit more ambitious, you can blanch herbs (dip them briefly in boiling water and then rapidly cool in ice water) before freezing. This is more important if you want to preserve color and flavor for cooking down the road.

Now, Emily, depending on what you’re using your herbs for—say fresh salads versus cooking into a sauce or soup—this might affect whether you want to preserve them straight from the garden or dry them a bit first.

Common Mistakes People Make When Vacuum Sealing Herbs

Vacuum sealing is pretty straightforward, but there are some common hiccups to avoid. Here’s what to keep in mind:

• Not Drying Herbs Properly: As I’ve mentioned, too much moisture can lead to mushy herbs. If you’re sealing, say, freshly washed cilantro, be sure to dry it thoroughly—pat with a clean towel and air dry if needed.
• Over-Sealing: Fun fact—don’t go crazy over-packing those vacuum bags. Stuffing too much into one bag can crush delicate herbs, leading to a sad, squashed mess!
• Breaking the Seal: After vacuum sealing and freezing, be mindful of bag punctures. Fresh herbs like rosemary have tough stems that could poke small holes in the bag over time, letting in air and moisture.

So, take the extra time to ensure the herbs are evenly placed in the bag, nothing’s overstuffed, and there’s just the right amount of vacuum pressure for what you’re sealing. Practice makes perfect here!

How Long Will Vacuum-Sealed Herbs Last?

The big question! Vacuum-sealed fresh herbs last much longer than storing them the regular way, but exactly how long depends on where and how you store them.

Fridge vs. Freezer Storage

Here’s a general idea of shelf life based on where you plan to store your vacuum-sealed herbs:

For maximum longevity, I’d personally go for freezing with vacuum sealing, especially if you’re batch harvesting. Herbs frozen under vacuum seal conditions can retain flavor and potency for up to a year, while fridge storage works better for short-term use, like if you have a few sprigs you want to use soon in recipes.

Label Properly!

It’s simple, but labeling matters. Always mark your glad-bags with the date you sealed them. Trust me, it’s easy to lose track of things in the freezer, and labeling can save you wondering if that bag of thyme is from last week or last spring!

Can All Types of Herbs Be Vacuum Sealed?

The honest answer is—you can absolutely try vacuuming sealing nearly anything, but some herbs will do better than others. Here are a few that I’ve had great results with versus others that might be a little trickier.

Great Options for Vacuum Sealing

• Rosemary: This tough, woody herb works beautifully sealed up, especially after a quick flash-freezing.
• Thyme: Will last ages in the freezer and holds up to vacuum sealing.
• Basil: Flash freezing first is key, but it works well if you handle with care after vacuum sealing.
• Mint and Parsley: High-moisture herbs, but with drying or freezing, they can be vacuum sealed beautifully.

Trickier Options

• Dill: Its feathery, fine leaves can get crushed easily, so blanching and freezing is extra helpful here.
• Cilantro: Fresh cilantro tends to lose its texture fast if not treated right (try blanching or drying slightly).

Some herbs are definitely more sensitive than others, so take a bit of extra care to experiment and find what works best for your garden, Emily!

What Happens to the Flavor?

This is a question I get often—is the flavor preserved? Herbs are all about flavor, and vacuum sealing is one of the best ways to preserve that, especially when compared to other storage methods like regular plastic baggies or fridge drawers.

However, for delicate herbs, the texture can suffer slightly in the process, especially if you freeze them after sealing. They won’t be quite as perky and firm as when you first picked them, but in terms of flavor? You’re sure to lock in much more of that fresh garden taste long-term.

I’ve vacuum-sealed rosemary and then pulled it out months later for dishes, and it smelled like it had just come off the stem. So, while the texture may change slightly, the flavor will stay solid for a good while—especially if you store everything in the freezer.

Final Thoughts…

Thanks for sending in your fantastic question, Emily! Vacuum sealing fresh herbs is one of the best ways to extend their shelf life while preserving the flavors and aromas that make them so special. Just remember, a little pre-treatment goes a long way, especially with those moisture-heavy, delicate herbs like basil and cilantro. And of course, label your bags so you can enjoy your garden’s bounty for months to come!

Good luck with your herb garden and happy sealing!