Best Ways to Preserve Herbs for Winter

 Best Ways to Preserve Herbs for Winter

If you grow herbs and need and want to actually begin using them, this is the time of year for the beginning of harvesting and preserving them.  Preserving herbs allows you to enjoy their flavor and aroma throughout the cooler months.  Several effective methods exist, offering options depending on the type of herb and your desired usage. There are six popular ways to do so.

To begin, you need to consider several tips.  First, to harvest, pick your herbs in the morning just after the dew evaporates and before the sun is hot for peak flavor, according to experts.  Gently clean your herbs of dirt and debris but be careful to make sure it dries completely to prevent molding.  Regardless of your method, storing the herbs in airtight containers is crucial to prevent spoilage and retain the best flavor and aroma.  Always date and label your herbs so you know what it is.  And last, store preserved herbs in a cool, dry and dark place away from light and heat to ensure it lasts a long time.

DRYING

There are several ways to dry.  Air drying is easiest and the most traditional method and works well for sturdy herbs like rosemary, sage, thyme and oregano.  To dry, tie small bundles of herbs (5-10 stems) so that it has good ventilation.  Hang them upside-down in a warm, dry spot well away from direct sunlight.  When leaves are crumbly to the touch, they are fully dried.  You can also dry herbs in a dehydrator or your oven. The dehydrator method is faster and great for preserving large batches.  Set the temperature low (around 95-115 degrees according to the OSU Extension Service).  Spread the herbs in a single layer on trays and dehydrate for 1-4 hours, checking until they are dry and crumbly.  For oven drying (great for mint, sage or bay leaf), remove leaves from stems and spread in a single layer on a shallow baking pan.  Dry at a very low temperature (110-130 degrees) for 3-4 hours, stirring periodically until dry.  Store your dried herbs in airtight containers like glass jars, away from direct sunlight, heat and moisture.  Glass is preferred to plastic.  Label and date your containers and they can last up to a year or longer.  You can use them in your cooking or your medicinal adventures.

FREEZING

There are several methods of freezing to have that zesty fresh taste of herbs for your cooking.  Freeze in ice cubes by chopping fresh herbs such as basil, parsley, cilantro, chives, mint, rosemary or other herbs.  Add the chopped herbs to an ice cube tray and fill with water and freeze.  Transfer frozen cubes to airtight containers or bags. You can also freeze in olive oil.  Pour olive oil over the chopped herbs until just covered and portion out into small containers and then place in the freezer. Frozen herb cubes are great for adding to soups, stews or sauces and for sauteing with vegetables or meats.  

SALT

Herbs preserved in salt are another favored way to preserve your herb harvest.  Layer fresh herbs such as basil, cilantro, chives, dill, parsley or tarragon with kosher salt in a clean glass jar.  Make sure that you have a thick top layer of salt to completely cover the leaves.  Seal with an airtight lid and store in a cool, dark place or the refrigerator.  These salt-preserved herbs retain their fresh aroma and can be used in place of fresh herbs, and to use, rinse off the salt or shake off before using.  You can also make flavored herbal salts.  Combine salt and herbs in a bowl. A common ratio is about 4 parts salt to 1-part herbs, but you can adjust based on taste and herb potency. For a finer texture and better blending, pulse the mixture gently in a food processor, spice grinder, or crush using a mortar and pestle. Be careful not to over-process into powder; some texture is desirable.  You will want to dry this.  Spread the herb salt on a baking sheet or plate and let it air dry for a few hours or overnight. This ensures it stays free-flowing and shelf-stable.  Next, store in a sealed jar and it should last up to four months and makes a great gift.  You can use it for roasting potatoes and meats or mix with other flavors and seasonings (garlic powder, lemon zest, etc.), to create a signature seasoning mix.

INFUSED OILS AND VINEGARS

Infused oils combine fresh, clean, and completely dried herbs with a mild-flavored oil (olive, sunflower, etc.) in a clean jar.  Let it infuse 2-4 weeks in a cool dark place. Strain out the herbs and store the flavored oil up to 6 months.  For infused vinegars, combine fresh herbs with a light-hued vinegar (white wine or champagne---the better it tastes the better your end product).  Allow to steep 2-4 weeks or until the desired flavor is achieved.  Strain out the herbs and bottle in sterilized jars.  This will keep indefinitely in a cool dark place.

COMPOUND BUTTERS

Another lovely and simple way to preserve your herbal harvest is by making an herb butter.  Finely chop fresh herbs and combine them with a softened butter (salted or unsalted, based on your preference).  Roll the mixture into a log on parchment paper and freeze.  Slice and thaw as needed to use in cooking, on bread or to top grilled meats.

HERBAL HONEY

 Combine fresh or dried herbs with raw, unfiltered honey in a clean glass jar.  Let the infusion stand for several weeks for the flavors to develop.  This can come in handy for an easy cough syrup, used to sweeten teas, as a topping, in baking or as a base for meat glazes.

There you go.  All this abundance can be easily stored up and ready at hand for your use.  Pick one, or several ways to get your herbal harvest stored up and you can enjoy your herbs all the year round, including as gifts during the holiday season.