Preserving herbs

The classic method of drying herbs is to pick bunches of them and tie them together, then hang them in a cool dry place until they are crumbly in texture. Make sure they are thoroughly washed and dried before you hang them to prevent spoilage, and check them often to prevent a pile of herbs on the floor as they shrink. (The stems of many herbs shrink as they dry.) Remove any leaves that are going mouldy to stop them spoiling the rest.

Once they are dry you can crumble the leaves into jars and save them. High water content herbs, such as basil, can take a long time to dry this way and will shrink during the process. Lower water content herbs such as thyme dry more quickly.

Some herbs are more potent when they are dried, but most are less potent as they lose their essential oils as they dry out. Rosemary in particular has to be used in far greater quantities when dried than when fresh.

Some people cannot follow this method. Their kitchen is unsuitable because of size and they have no-where else to hang the herbs. In the tropics the humidity means spoilage is almost inevitable if you use this method.

There are other ways to preserve herbs if you don't have a suitable space or climate for air drying. Some herbs will dry very effectively if placed on a baking tray in a low oven. For high value small crop herbs this method is very useful, but it does not appeal on an economic front. The oven door has to be left open to allow good air circulation and this can be dangerous for children and pets. It is easy to cook the herbs instead of drying them if the temperature is too high. It can take a long time.

I have come across recommendations to dry herbs in the microwave, but this completely destroys the oils in the herbs, defeating the purpose of using them in the first place.

If you live in a sunny climate you can air dry herbs by leaving them in your car during the day. Spread the herbs out in an even layer on a piece of newspaper or kitchen towel and leave then on the dashboard or back window. This method is particlarly successful for peeprcorns and tomato seeds.

If drying herbs is not an option try freezing them. Harvest your fresh herbs and then chop them to a suitable size. Place them in an ice cube tray and fill with water and freeze. The cubes can be emptied into pots or bags into your freezer after freezing, and the cubes are very easily used in cooking.This preserves the freshness and flavour of the herbs but they may not be suitable for "public appearances".


Some herbs can be "pickled" by placing sprigs in vinegar or oil. This gives you a flavoured oil or vinegar to use in your cooking. I like to use Tarragon in this way as the flavour can be overpowering when it is used "neat".