Herbs - Harvesting, Drying, Storing, & Freezing

Here’s how to do it right.

Air Drying Herbs

Air drying is one of the easiest methods for preserving small amounts of leafy herbs.

Gather herbs into small bundles and tie them together. Hang them upside down in a warm, dry, airy space away from direct sunlight. Most herbs will dry within two weeks during warm summer weather.

For best results:

• Hang bundles in a dry attic or well-ventilated room.
• Tie a paper bag loosely over the herbs to block light and catch falling leaves.
• Check daily for dryness.

Quick Drying in the Oven

If you need herbs dried quickly, a very low oven works well.

Set the oven between 75–77°F. Temperatures higher than this can damage essential oils, reducing flavor and color. Lower temperatures may slow drying and cause condensation, which can lead to mold.

Spread herbs in a single layer and dry gently. Roots require more time and usually need slicing (about ¼ inch thick). Properly dried roots should snap cleanly when bent. Store only when completely dry.

Microwave Drying

Microwaving is a fast option for small batches.

On a dry day, brush soil from herbs (avoid washing if possible). Place them in a single layer between paper towels and microwave on high for about three minutes. Check every 20–30 seconds, especially for delicate herbs like thyme.

Herbs are ready when they feel brittle and leaves easily crumble from the stems.

Refrigerator Drying

Some herbs like parsley, cilantro and rosemary dry surprisingly well in the refrigerator.

Place an unwashed bouquet in a paper bag (never plastic). Close the bag and leave it in the refrigerator for about a month. The herbs will dry slowly while staying green and aromatic.

Freezing Herbs

Freezing preserves flavor better than drying for many herbs.

For Tough-Stemmed Herbs

Herbs like basil, tarragon and sage should have leaves removed before freezing. Brush off soil rather than washing. Lay leaves flat on a baking sheet and freeze until firm, then transfer to airtight freezer bags.

Most herbs freeze well without blanching for up to six months. Basil is the exception—it should be briefly blanched or it will darken.

To blanch:
Place leaves in a strainer and pour boiling water over them for one second. Lay them out to cool before freezing. Avoid plunging into ice water, as it can dilute flavor.

For Delicate Herbs

Thyme and dill freeze well in whole sprigs. Seal them in freezer containers and use directly from frozen.

If you plan to grind herbs later, freezing them first helps preserve flavor.

Using Frozen Herbs

Frozen herbs can be added straight to soups, stews and sauces with no thawing required. As a general guideline, about 2 teaspoons of frozen herbs will season four servings.

For salads or uncooked dishes, thaw and drain first. Always taste and adjust seasoning, since freezing can slightly alter flavor.

Storing Dried Herbs

Glass jars are ideal for storing dried herbs. During the first few weeks, check for any signs of moisture—this means the herbs weren’t fully dried and need more time.

For best storage:

• Use airtight containers.
• Keep herbs away from light and heat.
• Avoid storing near the stove.

Properly stored, dried herbs will maintain good flavor for about a year.

Smart Harvesting Tips

• Good preservation starts with proper harvesting.
• Use sharp scissors or pruners—never pull or snap stems.
• Avoid piling herbs, which can cause bruising and heat buildup.
• Begin drying immediately after harvest.
• Leave leaves on stems while drying to protect essential oils.
• Harvest flowers when fully open.
• Dig roots in late fall after foliage dies back and rinse gently without scrubbing.

With a little care, your summer herb harvest can supply your kitchen all year long.