How Do I Preserve Herbs For Homemade Spice Blends?

“I’ve been growing a variety of herbs in my backyard garden, and I’m finally ready to start preserving them for homemade spice blends. I’m mostly working with oregano, basil, rosemary, and thyme, but honestly, I don’t know the best way to preserve them for long-term use. I want to make sure they maintain their flavor and aroma. Also, with the upcoming fall weather, should I be concerned about drying herbs properly? Any tips on how to store and use them after they’re preserved would be amazing!”

Thanks, Elizabeth, Portland, USA.

How Do I Preserve Herbs for Homemade Spice Blends?

Hey Elizabeth! First of all, congratulations on all those herbs! Having your own homemade spice blends is such a game changer in the kitchen. Since you mentioned oregano, basil, rosemary, and thyme, you’re already working with some of the most popular herbs for preserving. We’ll go over a few ways you can keep all that garden goodness long after the growing season ends, while also making sure they stay flavorful and aromatic.

Choosing the Right Preservation Method

Not all herbs “behave” the same when it comes to preservation. It depends on whether they have softer leaves like basil or tougher leaves like rosemary. The two main methods for preserving herbs are drying and freezing, and each has its own pros and cons.

1. Drying Herbs

Drying is by far the easiest and most common way to preserve herbs — and it works great for tough herbs like oregano, rosemary, and thyme. Dried herbs tend to have a more concentrated flavor, which is ideal for homemade spice blends. However, drying basil can be a bit tricky since it tends to lose much of its aroma when dried.

There are a few ways you can dry your herbs:

A. Air Drying:

This is the old-fashioned, hang-them-upside-down method, and it’s perfect for oregano, rosemary, and thyme. Here’s how to do it:

1. Harvest your herbs early in the morning, after the dew has dried but before it gets too hot. This helps preserve their oils.
2. Bundle up a few stems with rubber bands — don’t overcrowd the bundle though, you want good airflow around each stem.
3. Hang them upside down in a cool, dark, and well-ventilated area. Somewhere indoors works best, especially since outdoor fall weather can get unpredictable (which could slow the drying process).
4. Let them hang for about 1-2 weeks. You’ll know they’re fully dried when the leaves crumble easily between your fingers.

My lazy shortcut: Sometimes I use a paper bag with holes punched in it to keep dust off my herbs as they dry — just stick the leafy part inside and tie the stems. The holes help the air circulate!

B. Oven Drying:

If you’re in a hurry (or maybe the fall rains are picking up in Portland), oven drying might be your best bet. Here’s what you do:

1. Preheat your oven to its lowest setting (around 150°F – 170°F).
2. Place your herb stems on a baking tray, spreading them out in a single layer.
3. Pop the tray in the oven and leave the door slightly ajar to let out moisture.
4. Check on the herbs every 15 minutes, as they can dry pretty quickly (within an hour or so).

Caution with Basil:

As I mentioned earlier, basil doesn’t dry as well because it loses much of its scent. If you’re determined to dry it, I suggest going with a food dehydrator or oven-drying method since air drying can make it too crumbly and bland. Alternatively, consider freezing basil instead (more on that in a sec!).

2. Freezing Herbs

Freezing works well for soft, more delicate herbs like basil — and it can also be great for thyme and rosemary if you prefer their fresh flavor more than their dried form. Freezing preserves both the flavor and the color of the herbs without reducing them to dust like drying can sometimes do.

Here’s how you can freeze herbs:

A. Freezing on a Tray:

This method works for hardy and tender herbs alike, and it’s super simple:

1. Harvest your herbs and remove any damaged leaves.
2. Lay the whole leaves or sprigs in a single layer on a tray lined with parchment paper.
3. Pop the tray in the freezer for a few hours, just until the herbs are frozen.
4. Transfer the frozen herbs to an airtight container or freezer bag, squeezing out as much air as possible to prevent freezer burn. You can store them for up to 6 months!

B. Herb Cubes:

This is one of my absolute favorite techniques — it makes using herbs throughout the winter so easy! Here’s what you’ll need to do:

• Chop up your herbs (basil, oregano, etc.) and place them in ice cube trays.
• Pour a bit of water or olive oil over the herbs just to fill each compartment. (Oil works better if you know you’re going to use them in cooking)
• Once frozen, pop the cubes out and store in a freezer bag. When a recipe calls for herbs, just grab a cube and toss it straight into the pot. No need to thaw first!

Not only does this method preserve the flavor and aroma beautifully, but it also keeps them bright and green. It’s perfect if you’re whipping up pesto or throwing together a sauce.

Storing Your Preserved Herbs Properly

Whether you’ve dried or frozen your herbs, proper storage makes a world of difference in keeping all that lovely flavor intact. Here’s what you’ll want to do, Elizabeth:

Dried Herb Storage

• Airtight Containers: It’s best to keep dried herbs in glass jars with tight-fitting lids. Jars help prevent moisture from sneaking in and ruining the herbs.
• Dark, Cool Place: Light and heat can degrade the flavor quicker than you’d think. Store your jars somewhere like a pantry or cupboard.
• Label and Date: You might think you’ll remember, but trust me, six months down the road it’s easy to forget which is which. Always label the jars with the herb name and the date you preserved them.

Frozen Herb Storage

• Airtight Freezer Bags or Containers: For frozen herbs, make sure you get as much air out of the storage bags as possible to avoid freezer burn. You can use resealable bags or containers — just make sure they’re freezer-friendly!
• Quick Access: I like to keep my herb cubes in the front of the freezer or wherever’s easiest to grab them, that way you won’t have to dig through frozen peas to get your basil cubes. Plus, quick access means you’ll actually use them more often!

Using Your Herbs in Spice Blends

Now that you’ve gone through all the effort of preserving those herbs, let’s talk about how to finally use them in spice blends!

Dried Herbs:

The simplest way to use your dried herbs is to start blending them together once they’re fully dried. It’s best to crumble them by hand or use a mortar and pestle. Let’s say you want to make an Italian-style blend. You could combine:

• 2 tablespoons dried oregano
• 1 tablespoon dried basil
• 1 tablespoon dried rosemary
• 1 teaspoon dried thyme

This mix works well on literally everything, from chicken to roasted veggies! Since dried herbs tend to pack more of a punch, use a little less of them compared to fresh herbs in your recipes.

Frozen Herbs:

Frozen herbs are best tossed directly into dishes without thawing. Slap a few basil cubes into your tomato sauce or an olive oil herb cube into a soup. One thing to note, though, is don’t expect those frozen herbs to look as pretty as the fresh ones. But rest assured, the flavor will still be there.

Troubleshooting Common Herb Preservation Problems

Every now and then, herb preservation doesn’t go quite as planned. Here are a few troubleshooting tips:

Herbs Have Mold During Drying

If you spot mold, it’s probably from too much moisture or lack of sufficient air circulation. Make sure your drying space is cool and dry and try to space the herb stems out more.

Herbs Lost Their Flavor After Drying

This can happen, especially with delicate herbs like basil. It’s best to use a faster drying method like oven drying or invest in a food dehydrator. Also, be sure to store them away from heat and light, or the oils that give herbs their flavor can break down!

Frozen Herbs Turned Brown

Herbs sometimes brown if they’ve been exposed to air or were too wet when frozen. Try patting the herbs dry before freezing and airtight packaging to prevent discoloration.

Final Thoughts…

Elizabeth, your herbs will be a fantastic addition to your spice blends once you’ve preserved them the right way. Whether you dry them or freeze them, the key is in handling them with care and storing them properly to lock in all that wonderful flavor. When winter comes around (or a rainy fall day in Portland), you’ll be so glad you took the extra effort! Thanks for sending in your question — happy preserving!