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Late October is officially here. That means your herb plants are likely still bursting with leaves, but killing frosts are fast approaching.
Every year around this time, the exact same question pops up: how can you harvest and preserve your fresh herbs before the winter so nothing goes to waste?
Watching your beautiful plants die under a layer of snow is out of the question! From air drying to freezing and tasty batch-cooking ideas, here are the absolute best methods to lock in that flavor and stock up your pantry for the cold months ahead.
Let's kick things off with the big stars of your autumn garden: thyme and oregano. These are considered woody herbs because their stems look like tiny twigs.
Their essential oils are super concentrated and actually get richer as they dry. For these varieties, simple, traditional drying is still the absolute best way to go.
Harvest at the right time: Cut your stems in the morning right after the dew has evaporated, but before the sun gets too hot. That is the exact sweet spot when their aromas are at their absolute peak.
Clean without water: Gently shake your branches to dislodge any dirt or lingering bugs. Avoid rinsing them under the tap if they already look clean, as you don't want to introduce extra moisture.
Bundle them up: Fasten 5 to 8 stems together using a rubber band (not string). Stems shrink as they dry, but a rubber band will contract along with them so your bundle won't slip out and fall.
Hang to dry: Hang your bundles upside down in a dark, dry, and well-ventilated space (like a garage, a basement room, or a cracked-open closet).
Strip and store: After 2 to 3 weeks, as soon as the leaves feel crisp and crackle between your fingers, strip them off by sliding your fingers down the stem. Store your dried leaves in airtight glass jars (like Mason jars) away from direct light.
Gardener's Tip: Herbs shrink down a lot when they dry! A giant bunch of fresh oregano will be a drop in a Mason jar once stripped. If you cook a lot of tomato sauces, spaghetti sauces, or homemade pizzas through the winter, don't hesitate to dry bigger batches so you don't run out halfway through the year.
Can you actually freeze fresh herbs? Absolutely, but you need the right process! Here are the two techniques depending on the type of herb you are working with:
Finely chop your fresh herbs.
Fill your ice cube trays about three-quarters full with the chopped herbs.
Top with olive oil (or melted butter) and pop the tray in the freezer.
Once frozen solid, pop the cubes out and transfer them into an airtight freezer bag.
Come winter, all you have to do is drop a cube straight into a hot skillet to kick off a sauce, stew, or soup. The oil protects the herbs against freezer burn and preserves their beautiful bright green color.
Wash your herbs and dry them completely with a clean towel.
Chop the chives into small pieces (or finely chop the parsley).
Spread them out in a single layer on a baking sheet without overlapping.
Freeze the tray for 2 hours, then scoop the frozen herbs into an airtight container.
You will end up with loose, perfectly separated herbs ready to sprinkle directly onto your soups all winter long!
Keep this chart handy to make sure you use the right method for whichever herbs are left in your garden:
If you feel like spending a little time in the kitchen to process a big harvest all at once, here are three classic, flavorful preservation ideas:
Pesto isn't just for basil! You can create a fantastic fall pesto by blending parsley, oregano, a little thyme, and a few sage leaves.
Pulse your herbs in a food processor with garlic, olive oil, nuts (sunflower seeds or walnuts work brilliantly here), and parmesan cheese. Portion it out into ice cube trays or small jars, then freeze.
A traditional pantry staple for preserving parsley, chervil, and even leafy vegetable tops!
Finely chop your herbs along with a bit of celery and leek.
Mix in coarse salt (aim for roughly 1 part salt to 5 or 6 parts veggies and herbs).
Pack everything down tightly into a glass jar and store it in the fridge.
The salt acts as a natural preservative. Just a single tablespoon of this mixture will instantly boost the flavor of any soup, sauce, or stew this winter.
Tuck a few sprigs of thyme, oregano, and rosemary into a bottle of apple cider vinegar. Let it steep for 2 to 3 weeks away from light, then strain out the herbs. You will be left with a colorful, fragrant vinegar for your salad dressings.
(Note: If you make infused oils with fresh herbs, keep them stored in the refrigerator or freeze them into ice cubes to ensure complete food safety).
As you can see, there is no reason at all to let the winter ruin all your hard summer work. Whether you hang your bunches to dry, freeze them into aromatic oil cubes, or whip up a batch of delicious homemade pesto, your pantry will be packed with local flavor through every month of winter.
Your game plan for this weekend: take a walk through your garden and bring in your very last big harvest!
Happy harvesting and drying!
🌼Sophie
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