How to Preserve Fresh Herbs: Ask the Readers

I know I have some of the smartest readers on the web so I thought you might be able to help another reader with her herb problem. (What a nice problem to have too!)

Rosemary

Dear Happy:

I have an abundance of fresh herbs right now from our CSA box and garden but I’m not sure how to preserve them for the winter. Can you
dry them or freeze them?

What should she do? I have no experience with drying or freezing herbs, but I know some of you do. Share your best abundant herbs tips below.

photo credit: Anja Jonsson

Comments

  1. I’ve heard that if you put fresh herbs in an ice cube tray and freeze them you can just put them in soups, etc. Though I haven’t tried it yet, it sounds like it would work.

  2. Most can be dried easily, just tie in bunches and let hang in a dry spot. Most often tho, I freeze them. I put them in my food processor with a bit of olive oil and then freeze in small amounts I can toss into what I’m cooking.

  3. I’ve frozen herbs before the same way that Kelly has. After I’ve run them through the food processor with the oil, I scoop them into ice cube trays so they are of fairly even sizes. I add a bit of water to the top and then put them in the freezer. The next day, I take them out of the trays and put them in a ziploc. They are really good for tossing into soups.

  4. For sage, I layer it with kosher salt and put it in the freezer in [insert favorite brand of plastic or glass freezer storage here].

    For parsely, rosemary, tarragon, cilantro, oregano, chives and thyme, I just chop and throw in [same favorite brand of freezer storage]. I don’t mix them with water or oil at all. I use them exactly the same as fresh herbs in anything at all, except when they will be eaten raw (like garnish on a salad). For me, it works great.

  5. Does anyone know the best way to save herbs/flowers/leaves that are going to be used for teas?

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