Drying Herbs for Storage

Fresh herbs picked right from your culinary herb garden are incredible for cooking. There’s nothing like the pride you get when a guest compliments you on the garnish and you tell them that it’s straight from your backyard!

What about the winter months? Make sure you don’t leave out your herbs. Harvest them in the fall and freeze them.

Here’s a guide to Drying, Storing and Freezing your herbs:

A Basic Guide to Drying, Storing And Freezing Herbs

Drying, storing and freezing herbs is relatively easy if you follow this basic guide. Fresh herbs are generally the first choice for using in cooking recipes. However, many of them are annuals and as such are not available throughout the year. The simple solution is to preserve them in a way that is appropriate for their use.

When harvesting and preserving herbs you want to retain as much of the flavor and aroma as possible. This becomes easier with practice and with a few simple rules you should be able to achieve successful results.

Harvesting:

- Gather herbs in the early morning after the dew has dried but before the sun has had a chance to draw and disperse their oils.

- Don’t pick herbs after rain or when they are damp.

- Cut chives with scissors but cut all others with a sharp knife.

- Handle as little as possible.

- Keep different herbs separate from each other.

- Only pick as much as you can deal with.

Drying:

There are several methods of drying but in all instances store them in a dry, shady, airy place where they cannot get spoilt by condensation. The purpose of drying is to retain their valuable properties and to remove the 80% of water that they contain. In order to produce one pound of herbs you would need eight pounds of fresh herbs.

Choose a warm, dark, airy place that is free from dust. The temperature should be between 70F (21C) and 100F (38C).

Ideal places for drying are an airing cupboard, plate warming compartment of an oven, a warm, darkened room or greenhouse, attic or cellar.

Spread the herbs on a wooden framework to which you have attached muslin or an open weave cloth over the framing and tacked in place. You could also use a shallow cardboard box which has a perforated base. Ensure that air can move freely between each of the shelves or drying containers. Turn the herbs occasionally as they dry.

If you detect a strong smell of herbs it generally means that there is too much heat and the aromas are escaping.

Herbs that are soft-leafed like basil, chives, dill, fennel, mint and parsley do not dry so well so are better suited to freezing.

Freezing:

Herbs that have been preserved by freezing are generally good for cooking but are not ideal for garnishes.

As soon as possible after harvesting wash you herbs and shake dry.

If using within two months they can be frozen as they are otherwise first tie them in bunches. Then dip each bunch into boiling water and plunge into iced water to blanch and chill them quickly. They can then either be left in small bunches or chopped.

Always freeze in small quantities.

Pack them in plastic bags or foil and seal them securely before freezing. If using chopped herbs you can pack these tightly into ice cube trays and top up with water. Once they are solid turn them out and store in labelled plastic bags.

Herbs that have been frozen will keep for up to 6 months and can be used in cooking from frozen.

Storing:

Keep fresh herbs in the refrigerator and cut leaves as required.

If the herbs have stems keep them in a glass of fresh water.

For dried herbs store them in dark containers or in a cupboard away from heat and light. Light will cause them to lose their flavor and color fast.

The best container is glass.

If stored correctly dried herbs will keep for about a year.

Tags: Freezing herbs, storing herbs, drying herbs