What’s The Best Way To Preserve Herbs In Salt Or Sugar?

“I have a ton of fresh herbs growing in my garden, and we had such a great season this year that I’m afraid I won’t use them all before they go bad. I’ve heard about preserving herbs in salt and sugar, but what’s the best way to do it? And will it affect the flavor of the herbs much? I’d love a few options since I grow a variety of herbs, like rosemary, basil, and thyme.” Thanks, Janet, Hamilton, Canada.

What’s The Best Way To Preserve Herbs In Salt Or Sugar?

Oh, Janet, I know exactly where you’re coming from! You get this fabulous garden going, and then—bam!—it’s like herbal overload, and you start scrambling to figure out how to make use of all that beautiful green goodness before it wilts away. But you’re definitely on the right track with preserving herbs in salt or even sugar. It’s a great method because it’s simple, no special equipment is needed, and you can tuck the preserved herbs in your pantry for quick use later in the year.

Let’s go over some of the best ways to do this, how different herbs take to salt or sugar, and even how it subtly (or not-so-subtly) changes up flavors. Spoiler: there’s no big, scary science here—just some fun ways to keep your herbs around all year.

Why Preserve Herbs in Salt or Sugar?

When you preserve fresh herbs in salt or sugar, you’re essentially drawing out the moisture from the herbs, which helps prevent them from spoiling. Both salt and sugar act as natural preservatives—salt has been used for centuries for preserving all kinds of food like vegetables and meat, and sugar, too, can do the trick for certain fruits and herbs.

The best part? Not only do your herbs stay good for longer, but the salt or sugar itself takes on the flavor of the herbs, meaning you get herb-infused seasoning or sweetness you can use elsewhere in cooking. Win-win!

Which Herbs Work Best with Salt?

Janet, not all herbs like to play equally well with salt, but the tougher, more robust ones like rosemary, thyme, and sage are the MVPs here.

• Rosemary: Rosemary has those rigid little needle-like leaves that hold up really well to salt. Plus, that deep piney flavor is delicious when paired with salt.
• Thyme: Thyme’s small, almost leathery leaves don’t get wilty under salt, and the herb infuses the salt nicely.
• Sage: Sage, with its soft, velvety leaves, can hold up well too. The salt helps dry the leaves, keeping their earthy, savory aroma intact.

More delicate herbs like basil, cilantro, or even parsley are a little trickier. They’ll *work* in salt preservation, but they tend to lose their delicate flavor and wilt down more than the sturdier herbs, so they’re often better off in another preservation method like drying or freezing. But I’ll explain how to give them a go in salt just in case you’re adventurous!

Basic Method for Preserving Herbs in Salt

Here’s my tried-and-true method for preserving herbs in salt—it’s super easy, Janet, and you don’t need any fancy tools except glass jars (which you probably have already).

What you need:

• Fresh herbs (rosemary, thyme, sage, etc.)
• Coarse sea salt or kosher salt (Finer table salt can work too, but coarse gives a better texture)
• Glass jar with an airtight lid

Steps:

1. Rinse and dry your herbs thoroughly. You want them completely dry before starting, as excess moisture can mess with the salt and cause unwanted clumping or even mold in rare cases. I usually air-dry my herbs overnight.
2. Fill the bottom of the jar with a layer of salt, about ¼ inch deep.
3. Add a single layer of herbs on top of the salt. Don’t pack them too tightly; they need room to “breathe.”
4. Keep alternating layers—herbs, then salt, herbs, then salt—until the jar is full. The top should be sealed with another thick layer of salt to really lock everything in.
5. Seal the jar and store it in a cool, dark place, like a pantry or cupboard. The herbs should stay good for months this way!

Bonus Tip:

What About Preserving Herbs in Sugar?

I’ve got to be real with you, Janet—preserving herbs in sugar isn’t quite as common as salt preservation. But if you get creative in the kitchen (especially if you enjoy baking or making fancy cocktails), this method is gold!

Which herbs are best?

• Basil: Surprisingly pleasant when paired with sugar! The sweetness balances out basil’s peppery bite.
• Mint: Classic pairing. Mint in sugar is perfect for baked goods, teas, and yes, the occasional mojito!
• Lavender: Sweet and floral! Fantastic for making lavender sugar, perfect for high tea moments.

Method for Preserving Herbs in Sugar

This method mirrors the salt approach but with a little less drying and a lot more sweetness.

What you need:

• Fresh, clean herbs (like the basil, mint, or even lemon verbena if you’ve got it)
• Granulated sugar (regular white sugar works best)
• A glass jar with a tight lid

Steps:

1. Clean and fully dry your herbs, just like you would if using salt preservation.
2. Add a layer of sugar at the bottom of a glass jar (around ¼ cup).
3. Place herbs in a single layer over the sugar layer.
4. Cover those herbs with more sugar (until fully buried).
5. Repeat the process until the jar is filled, then top with a final layer of sugar at the very top.
6. Put the jar in a cool, dark area for 2-4 weeks, shaking it every couple of days to ensure the herbs are spreading their sweet essence throughout the sugar.

How It Affects Flavor

Okay, Janet, here’s the juicy part you asked about—how does preserving in salt or sugar actually change the flavor of the herbs? I won’t lie, it’s going to change things up a bit.

With Salt:

• Stronger herbs: For rosemary, thyme, and sage, the salt really concentrates their flavor. When you pull them out of the jar, you’ll notice they’ve dried up and the flavor is more intense than in their fresh form.
• Herbed salt benefits: This is why I love that herbed salt you get after the herbs have hung out in there for a few weeks. The salt takes on the flavors, and you can use it in rubs or sprinkle on roasted veggies. So flavorful, right?

With Sugar:

• Sweeter herbs: There’s this subtle, almost perfume-like quality that comes from preserving herbs like mint or basil in sugar. The herbs can lose a little of their bright, fresh sharpness over time, but what you get in return is a sweet, pleasantly infused sugar with delicate herbal flavors.

Where and How to Use Preserved Herbs

Once you’ve got your herbs all preserved, you’ll find countless ways to use them—trust me, you’ll probably start using them in dishes you never imagined!

Herbs Preserved in Salt:

• Sprinkle on roasted veggies or meats: Instead of regular salt, use your herbed salt. It takes something simple and elevates the flavor tenfold.
• In soups or stews: A pinch of herbed salt adds depth to soups like potato leek or chicken soup.

Herbs Preserved in Sugar:

• Infused baked goods: Toss mint sugar into cookie dough or muffin batter. You’ll get a subtle but delightful flavor.
• Fancy cocktails: Don’t forget to use your lavender sugar to rim cocktail glasses or stir into your drink for a unique twist!

Troubleshooting: Common Mistakes

Like anything in the garden, preserving herbs can come with a few hiccups. Let’s look at a few issues that could crop up and how to avoid them:

Possible Issues:

• Too much moisture in the jar: If your herbs weren’t fully dry before preserving, you might end up with clumping salt or sugar, or worse, mold growth. Make sure the herbs are bone-dry before layering them into your jar.
• Muddled flavors: Mixing too many different herbs in one jar can sometimes result in over-complicated flavors. Rosemary and thyme can hang out together, no problem, but throwing in a bunch of wildly different herbs? Not always the best bet. Keep it simple!

Final Thoughts…

Janet, thanks for reaching out with your question! I hope this gives you some inspiration and guidance for preserving all those herbs from your garden. Preserving herbs in salt or sugar is such a fun and satisfying way to keep all that summer flavor going well into the cooler months. You’ll enjoy throwing that flavored salt or sugar into everything you cook or bake for a nice little kick of garden-fresh taste!

Happy preserving!