The Best Way to Preserve Fresh Herbs
The best way to preserve herbs depends on the herb: dry sturdy herbs like rosemary, thyme and oregano for long shelf storage; freeze delicate herbs like basil, parsley and coriander (often in oil or water) to keep their fresh flavour, which drying dulls. Store dried herbs whole and airtight.
"Preserve your herbs" is common advice, but the best method genuinely depends on the herb. Get it right and you keep summer flavour all winter; get it wrong and you end up with flavourless dust.
The golden rule: sturdy dries, delicate freezes
The single most useful principle: sturdy, low-moisture herbs dry well; delicate, high-moisture herbs freeze better. Drying concentrates flavour in woody herbs but drives the volatile oils out of tender ones, leaving them bland.
| Herb | Best method |
|---|---|
| Rosemary, thyme, oregano, sage, bay | Dry |
| Basil, parsley, coriander, dill, chives | Freeze (often in oil/water) |
| Mint | Either (dries acceptably) |
Drying sturdy herbs
For rosemary, thyme, oregano and the like, drying is ideal, and home-dried herbs are far more aromatic than most shop jars. Use the lowest dehydrator setting to protect the oils. See how to dehydrate herbs, the best dehydrator for herbs, and the right fine-mesh trays.
Freezing delicate herbs
For basil, parsley and coriander, freeze to keep their fresh character. Chop and freeze in ice-cube trays with a little water or olive oil, then use cubes straight from frozen. It is quick and keeps a "just-picked" taste that drying cannot.
Storing what you preserve
Keep dried herbs whole and airtight, away from light and heat (not above the stove), and crush only when using; see storing dried herbs and spices. Keep frozen herb cubes labelled in the freezer. Either way, you turn a fleeting harvest into months of flavour. For grinding dried herbs, see the best grinder for herbs.
Frequently asked questions
Is it better to dry or freeze herbs?
It depends on the herb. Sturdy, low-moisture herbs (rosemary, thyme, oregano, sage) dry beautifully; delicate, high-moisture herbs (basil, parsley, coriander, chives) keep their flavour far better frozen, often in oil or water.
How do you freeze herbs?
Chop and freeze them in ice-cube trays with a little water or oil, then pop out cubes as needed. This locks in fresh flavour that air-drying would fade.
How long do dried herbs last?
Stored whole (not crushed) in an airtight jar away from light and heat, dried herbs keep their punch for a year or more. Crush them only when you use them.