Preserving Herbs

A lush lemon-thyme plant, ready for harvest and drying!

Here in Maryland, a commitment to seasonal and local eating includes thinking ahead for Winter. Although some crops like kale, arugula, and collards may be able to extend into the early days of Winter, and others like winter squash and potatoes may store well, very little is accessible during the dark days of February. 

We like to prepare throughout the year by pickling, canning, or freezing any extra produce we can get our hands on. There’s nothing quite like opening a jar of tomatoes in the middle of the Winter and being transported back to your Summer garden. 

While the days of canning may be behind us for the year, it’s not too late to preserve your herbs for some added zest and freshness in winter dishes. Below we will go over a few of our preferred methods for preserving herbs. 

Freezing:

Freezing is ideal for more tender and leafy herbs like basil, cilantro, parsley, and chives but can also work well with herbs like oregano, thyme, and mint. 

You can freeze individual portions in water or oil using ice cube trays. Chop the herb (or herbs) of choice and scoop a spoonful into each well of an ice cube tray. Top with a tablespoon of water or olive oil and freeze. Once frozen, toss the cubes into a container or bag so they don’t get freezer burn. Herbs frozen in water are ideal for adding to stews while herbs frozen in oil are the perfect start to a meal; throw one into a skillet, melt, and proceed to saute up the rest of your meal in that flavorful, herb-infused oil!

Mint, Sage, Lavendar, and Thyme hanging to dry

Drying:

Drying works best for woodier herbs like rosemary, sage, thyme, and lavender. While you can go “high tech” and dry your herbs in the oven or a dehydrator we actually think they turn out better (and are lower maintenance and look delightful) when they are left to air dry. All you need is a piece of twine! Tie sprigs or small bunches of your herbs upside down by the stems in an area with good airflow and low light. Leave to dry for 7-10 days or until the leaves are crispy and crunchy. Crunch them up and store them in a jar or keep them whole in a paper lunch bag so they don’t collect dust. 

What are your tricks for preparing flavorful meals and eating locally in the middle of Winter?