This post may contain affiliate links. See my disclosure policy.
Say goodbye to wasted herbs! Learn how easy it is to preserve fresh herbs by freezing or drying them to enjoy later in all your favorite recipes.
Table of Contents
- 4 Reasons For Freezing & Drying Herbs
- Harvest and Prepare Your Herbs
- Tips For Harvesting Herbs
- How To Freeze Fresh Herbs
- Ways To Use Frozen Herb Cubes
- How To Dry Fresh Herbs
- Best Way To Remove Dried Herbs From The Stem
- Ways To Use Dried Herbs
- FAQ
- More Tutorials and Resource Guides
- Freezing & Drying Herbs (2 Easy Ways To Preserve Fresh Herbs) Recipe
4 Reasons For Freezing & Drying Herbs
- It’s easy! Drying herbs and freezing herbs are two of the easiest ways to preserve fresh herbs.
- No waste! These methods are a great way to preserve the flavor of your garden herbs. If you plant a herb garden each year like I do, there comes a point where it explodes with more than you can possibly eat fresh. These are my 2 favorite ways to make sure none of it goes to waste (and to enjoy them in the winter months!). Also a great way to cut down on food waste if you simply bought too big of a bundle of herbs from the store or farmers market.
- Tastes better! So much more flavor than the dried or frozen herbs that you get at the grocery store.
- Save money! It’s far cheaper than purchasing dried herbs or frozen herbs from the grocery store.
Harvest and Prepare Your Herbs
Let’s get started! First, you will need to harvest and prep your herbs regardless of whether you choose to freeze or dry them.
If the herbs are growing in a garden, cut off the herbs that you want to preserve and discard any that don’t look good. Lightly wash in cool water and dry well.
Harvesting Tips
Tips For Harvesting Herbs
- It’s best to cut or pick the herbs in the morning, just after the dew evaporates and before the peak sun and heat. The oils in the herbs are at their most potent early in the day so you will get the best flavor harvesting then.
- Most herbs are at peak flavor when the flower buds first start to appear but before they are fully open.
How To Freeze Fresh Herbs
Learn how easy it is to freeze fresh herbs into cubes to use in recipes later.
STEP 1: Chop up your herbs. You can either freeze a single type of herb into cubes or a combination that work well together. Place the chopped herbs into a silicone ice cube tray or silicone mini muffin pan. I’m using this Souper Cubes 2 Tablespoon Freezer Tray.
Tip: If you have young kids, you can also repurpose those baby food freezer trays once your child has outgrown baby food.
STEP 2: Pour olive oil, avocado oil, broth or water into each compartment to cover the herbs.
STEP 3: Place in the freezer and freeze for about 3 to 4 hours or until fully frozen.
STEP 4: Once frozen, you can transfer the cubes to a freezer bag or container and store in the freezer until ready to use.
Ways To Use Frozen Herb Cubes
- Oil Herb Cubes: The olive oil and avocado oil cubes can be added to a pot or pan when sautéing the aromatics for a soup, pasta sauce or any of your other favorite dishes that start off that way. You can also let them thaw first to use in marinades and dressings.
- Broth Herb Cubes: They can be popped frozen into stews, soups, pasta sauces or anything that could use a little flavor kick.
- Water Herb Cubes: Thaw, drain and pat dry the herbs before adding to your dishes.
How To Dry Fresh Herbs
My favorite way to dry fresh herbs is by hanging them in bundles and allowing them to air dry.
STEP 1: Tie small bundles of herbs together with kitchen twine around the stems, leaving enough string to hang the bundles.
STEP 2: Hang upside down in a dry, well ventilated space that is away from direct sunlight.
STEP 3: Allow the herbs to dry completely. This takes about 1 to 3 weeks. They are ready once the leaves crumble easily.
STEP 4: Remove the dried leaves from the stem and store in an airtight container like small mason jars. I like to leave the dried leaves in large pieces and then just crumble in my hand before adding to my dishes for the freshest flavor.
Helpful Tip
Best Way To Remove Dried Herbs From The Stem
This is my favorite way to remove the dried herb leaves from the stem. First, rip off a large sheet of parchment paper and either place it on a baking sheet or directly on your kitchen counter. Remove all the dried leaves onto the parchment paper. The larger surface allows you to quickly strip off the leaves with less mess. Then pick up the parchment paper on each end to create a funnel and pour your herbs into a jar.
I like to use these 4-ounce jelly jars in my spice drawer (it’s not very deep and these fit perfectly). I attached chalk labels to the lids which I can easily label with a chalk marker. Excess dried herbs are stored in larger jars that I keep at the top of my pantry to grab when I need to refill.
Ways To Use Dried Herbs
- Use them in any recipe calling for dried herbs.
- Dried sage, rosemary and thyme will add great flavor to all your fall, winter and holiday dishes.
- Dried oregano is delicious in Italian dishes.
- Dried mint is excellent as loose leaf tea. It is far more fragrant and flavorful than anything you will buy. I like to grow chocolate mint to dry so I have a large jar to enjoy all winter long. Lemon verbena and holy basil (tulsi) are other fantastic herbs to dry for tea.
FAQ
You can truly freeze any type of herb!
My favorite herbs to dry are oregano, mint, sage, thyme, rosemary and lemon verbena. In theory, you can dry whatever herbs you want. However, I find that the best candidates for air drying are the heartier herbs since they naturally have a lower moisture content.
Use a silicone ice cube tray like the Souper Cubes tray that I used. It’s super easy to pop the herb cubes out once frozen without them breaking (especially the oil ones which are softer). A structured silicone mini muffin pan also works well.
I like to use the frozen herb cubes within 6 months for the best flavor.
Herbs take 1-3 weeks to air dry at room temperature. They are done once the leaves feel really dry and crumble easily. Make sure they are completely dry before storing or they can mold.
I find that the herbs I dry myself are flavorful for much longer than the store bought ones. Typically I dry new ones every year in the summer but have found them to be perfectly good and flavorful still even after 2 years. Make sure to store them in airtight jars or containers in a dark place (I like to use glass to keep the aromas in).
You could make herb infused vinegar, herb salt, herb butter or pesto! I love making pesto since it freezes really well and is so delicious and versatile. Give this Pistachio Pesto or Sage Pesto a try!
More Tutorials and Resource Guides
Freezing & Drying Herbs (2 Easy Ways To Preserve Fresh Herbs)
- Prep Time: 15 min (varies depending on quantity and method)
- Total Time: 4 hours (if freezing and a few weeks for drying method)
- Yield: Varies
- Category: Seasonings
- Method: Freezing, Drying
- Diet: Vegetarian
Description
Say goodbye to wasted herbs! Learn how easy it is to preserve fresh herbs by freezing or drying them to enjoy later in all your favorite recipes.
Ingredients
- fresh herbs
- olive oil, avocado oil, broth or water, for freezing method
Equipment:
- Freezing Method: Silicone storage tray like an ice cube tray, mini muffin pan, baby food freezer tray or the Souper Cubes 2 Tablespoon Freezer Tray (that I used in the photos)
- Drying Method: kitchen twine and small mason jars
Instructions
How To Freeze Fresh Herbs Into Cubes:
- Chop herbs: You can either freeze a single type of herb into cubes or a combination that work well together. Place the chopped herbs into a silicone storage try like a silicone ice cube tray or silicone mini muffin pan. I like to use this Souper Cubes 2 Tablespoon Freezer Tray.
- Cover with liquid of choice: Pour olive oil, avocado oil, broth or water into each compartment to cover the herbs.
- Freeze: Place in the freezer and freeze for about 3 to 4 hours or until fully frozen.
- Store: Once frozen, you can transfer the cubes to a freezer bag or container and store in the freezer until ready to use.
How To Dry Fresh Herbs:
- Bundle the herbs: Tie small bundles of herbs together with kitchen twine around the stems, leaving enough string to hang the bundles.
- Hang the herbs: Hang upside down in a dry, well ventilated space that is away from direct sunlight.
- Dry the herbs: Allow the herbs to dry completely. This takes about 1 to 3 weeks. They are ready once the leaves crumble easily.
- Package and store dried herbs: Remove the dried leaves from the stem and store in an airtight container like small mason jars. I like to leave the dried leaves in large pieces and then just crumble in my hand before adding to my dishes for the freshest flavor.
Notes
- Harvest and prepare herbs: If the herbs are coming from your garden, you will first need to harvest and prep them. The best time to cut the herbs is in the morning before the peak sun and heat hits them. Cut off the herbs that you want to preserve, lightly wash in cool water and dry well.
- My favorite way to remove the dried herbs from the stem: First, rip off a large sheet of parchment paper and either place it on a baking sheet or directly on your kitchen counter. Remove all the dried leaves onto the parchment paper. The larger surface allows you to quickly strip off the leaves with less mess. Then pick up the parchment paper on each end to create a funnel and pour your herbs into a jar.
- See post for FAQ and ways to use the frozen herb cubes and the dried herbs.
Originally published in August 2019. Republished with significant improvements and step-by-step photos in August 2024.
Enjoying my first herb garden. I think that the olive oil in the ice trays is a fabulous idea. So glad I won’t be wasting even one leaf. Well done, thanks !
joni
You’re welcome! I’m glad that you found it helpful and congrats on your first herb garden!
Oooooh I love this, especially the broth trick!! So perfect for winter soups. Thanks so much for sharing!
You’re welcome! The broth trick is a great way to add herbs to winter dishes.
How do you know how much herbs to add to each cube, muffin cup, etc?
The quantity will depend on the size of the tray you are using. No exact measurements are required. I like to pack the chopped herbs in until about 3/4 full and then I pour in the broth or olive oil. Hope that helps!
Love the solidified olive oil idea! I want to attempt growing mint to make tea. You have inspired me that it can be done. 🙂
Your own dried mint makes the best tea ever!
Isn’t this a great way to save those fresh herbs that wilt so quickly? we’ve been doing a lot of this at home toO!
Don’t want to waste any of them right!
Great tips! I freeze mine in ice cubes for smoothies- so yummy!
That’s a great way to use them!
These are such great tips!
Glad you found them helpful!