🔕 🔔
Loading…

My Basket ()

All questions

Save herbs from garden

Hi! I have tons of herbs (Basil, Parsley, etc...) in my garden, but they won't last forever. What's the best way to save them for later in the year? Do i have to dry them or could I freeze them fresh then defrost later?

asked by seth10597 about 3 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

7 answers 813 views
7be9269b 4bd3 4776 a58a 1796fcfd4f04  2016 03 22 12 44 46
added about 3 years ago

In my experience, fresh and rather delicate herbs like parsley and basil loose much of their flavour when dried. But they do freeze beautifully: either just wash and dry them very well and freeze whole, or chop them up (maybe mixed with a bit of olive oil) and freeze in ice cube trays for easy portioning.
Or you could make thick sauces (pesto, chimichurri, salsa verde) and freeze those.

Drying woody herbs like rosemary, sage, oregano and thyme, however, works great.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

7be9269b 4bd3 4776 a58a 1796fcfd4f04  2016 03 22 12 44 46
added about 3 years ago

Oh and flavoured oils and vinegars are easy and delicious, as well – and make lovely little gifts!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

Thanks!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

I stuff as much of each herb as I can into ice cube trays. Top with olive oil. Freeze. Store in zip lock bags. When you need fresh herbs you have them, complete with a nice drizzle of olive oil!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

I would dry them in the oven set on the lowest temp available and crack the door open

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added about 3 years ago

I just stick the tougher herbs like thyme and rosemary as is into zip lock bags. It works great. The leaves fall off the stems and gather at the bottom and the stems are there to use to flavor soups and stews and then discard.

The softer herbs like basil, parsley and cilantro, I buzz up in my cuisinart with a little oil or water and then flattened into a ziplock. It's easy to break off chunks when needed.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added about 3 years ago

Extra herbs make great compound butters and freeze well.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.