How To Store Herbs From The Garden

The beauty of growing your own herbs is that you have the freshest and most fragrant herbs available to add to your recipes. You can pick the leaves when you need them and when the season is wrapping up, you can harvest the leaves to dry or freeze for later. There are different ways to dry herbs or freeze them and the method you choose depends on your climate, convenience, and preferences. 

We spoke with herb experts to learn the best ways to dry and freeze herbs and how to store them so you have herbs from your garden year-round. 

How To Dry Herbs

There are several methods you can use when it’s time to dry herbs, including air drying or using a dehydrator. Before you harvest herbs to dry, consider the best time of day to pick them. You want to avoid harvesting herbs when there is still morning dew or after it’s rained, says Rachel Sten, Community Forester at the Delaware Center for Horticulture. “Pick your herbs and plants at peak health and freshness before drying to make sure they will be of the highest quality,” says Whitney Johnson, author of Go Forth and Forage. You’ll also want to harvest the leaves before the plant flowers or goes to seed, says Sten. 

Before Drying

Once you’ve harvested your herbs, shake them to help release any insects that may be on the herbs. Wash them in cool water and pat them dry before you prepare to dry them. “Rinse the herbs in cool water to remove any dirt, debris, or any bugs that survived the first shaking,” says Johnson.  “I lay out my rinsed herbs on a paper towel-lined baking sheet and blot with more paper towels on top to get them as dry as I can.”  

Air Drying

You can use a window screen to lay herbs on to dry or create bundles of herbs and air dry them by tying them together at their stems and hanging them upside down in a ventilated area.  The key is making sure there is sufficient airflow so they dry evenly. “Ensure an area is set up that allows for ventilation, [such as] hang herbs or lay on screens that have airflow,” says Sten. 

Using A Dehydrator

If it’s cold or damp, there isn’t any air flow outside, or you want a faster method to dry your herbs, opt for a dehydrator. “Dehydrators are an easy way to dry freshly picked herbs because they allow you to dry at lower temperatures than ovens,” says Sten, “and they often have multiple trays to spread your herbs on.”

Herbs that have higher moisture content do better in a dehydrator. “Basil is an herb that tends to have larger leaves and a higher moisture content, so it would be a good one for the dehydrator,” says Johnson. When you pull your dried herbs out of the dehydrator, wait at least 30 minutes before storing them in your jars to prevent any condensation, she says. 

How To Store Dried Herbs

Once herbs are dried, it’s time to store them. Glass jars are recommended but any air-tight container will suffice. Johnson prefers glass mason jars. She advises against plastic as they can contain chemicals that could seep into the herbs. “The best way to store dried herbs would be in an air-tight container in a cool, dry place without direct sunlight,” she says. “Direct sunlight can negatively impact your herbs and high heat [and] moisture can spoil your herbs more quickly.”

Make sure to label your herbs with the name, variety, and date they are stored. It can be easy to forget months later what’s in each jar, especially since the flavor profile or scent can change. “Some herbs will taste totally different or lose flavor when dried, such as dill and parsley,” says Johnson. She says herbs that are dried and stored properly have a shelf life up to a year. Check your stored herbs periodically to ensure there isn’t any moisture or mold. 

How To Store Fresh Herbs

If you’ve picked fresh herbs and don’t anticipate using them for a dish, you can place the herbs in a jar or vase with water.  Another option is to freeze herbs instead of drying them. 

On The Countertop

“Fresh herbs may be stored in a glass of water for several days up to a week,” says Susan Betz, author of Herbal Houseplants. Remove the bottom leaves of the stems before you put them in a vase or jar. She recommends changing the water daily to prevent bacterial growth. 

In The Freezer

Freezing is another method to save herbs for a later time. Some herbs fare better in the freezer than others. “Annual herbs with fragile leaves, such as parsley, basil, salad burnet, cilantro, or dill, freeze better, ” says Betz, “than woody herbs, such as rosemary and thyme.” 

She recommends freezing whole leaves for the best flavor and taste. The method is simple and requires a tray, parchment paper, and herbs. “Evenly spread herbs on a baking sheet lined with parchment paper and place in the freezer for several hours,” says Betz. After the herbs are frozen, you’ll place them in jars to store them in the freezer. “Pack the frozen herbs in small containers, label and date them, and keep them frozen for 6 to 8 months,” she says. 

Freezing Herbs In Oil

If you love to cook and want flavorful herbs all year long without a visit to the grocery store, consider combining herbs in oil and freezing. “One of the most versatile ways to preserve and freeze fresh herbs is by making an herbal paste using fresh chopped herbs and a good-quality oil,” says Betz. This method is easy and requires your preferred oil and herbs. “Freezing herbs in ice trays with olive oil (or any type of oil you prefer) keeps their color and flavor a bit better,” explains Sten. She says it’s an easy way to add a lot of flavor to your cooking.  

You can combine herbs to create your favorite blends or stick to one herb mixed with oil to preserve it. “Blend  2 cups of fresh, finely chopped herbs into a 1/2 good-quality oil,” says Betz. “The oil is a carrier for the herbs, so use just enough oil to bind the mixture together.”

You can put the herbs and oil in ice cube trays and then once they are frozen, pop them out to store in a container or air-tight bag or store the herbal mixture directly in a small jar or airtight container. Make sure you label and date your containers so you know exactly what is in each jar. “This method ensures your herbs stay fresh for up to 1 year, a longer shelf-life than freezing herbs on their own or in water, ” says Betz. “Herbs in oils must be kept frozen until use.”