Herbs get their wonderful fragrance and flavor from the oils
that are released when the
leaves are crushed. So, naturally, it’s best to use fresh herbs
for cooking. It is
possible, though, to retain some of that fresh-herb quality for
later use.

There are several ways to preserve herbs. Freezing is one of
the easiest. Just rinse
the herbs quickly in cold water, shake off the excess and then
chop them coarsely. Place
generous pinches of herbs in water-filled ice cube trays and
freeze them. Then transfer
the herb-cubes to plastic bags or airtight plastic
containers.

Another method is to spread the herbs loosely onto a cookie
sheet to freeze, then
transfer them into a large plastic bag and seal. When they thaw,
the herbs won’t be
suitable for garnish, but can be used in cooking. Don’t refreeze
herbs after thawing them.

Traditional Way:
Drying

Drying, though, is the traditional way to preserve herbs. If
the herbs are clean, don’t
wet them. Otherwise, rinse the dust and dirt from the foliage,
shake off the excess water
and spread the herbs out to dry on paper towels or dishcloths.
Wait until all surface
moisture has evaporated.

Remove any dead or damaged foliage. Then tie the stems into
small bundles with string
and hang them upside down in a warm, dry, airy place out of the
sun. Be sure to make
small, loose bundles and allow for good air circulation around
each bunch.

Ultraviolet rays from the sun and moisture from dew and frost
can discolor and severely
reduce the quality of many herbs. So it’s best to dry herbs
indoors in a large, empty
closet, attic or unused corner of a room.

Drying herbs look quite attractive in a kitchen or pantry. If
none of these places is
practical, you can dry herbs in a barn or shed. Sage, thyme,
summer savory, dill and
parsley are easy to dry. Basil, tarragon and mints may mold and
discolor if not dried
quickly.

Herb-drying
Alternatives

An alternative to hanging herbs to dry in bunches is to
spread
them out on window
screens. Suspend the screens over sawhorses or the backs of
chairs. Turn the leaves often
to ensure even drying.

To air-dry herbs with seeds, tie the herbs in small bundles
and suspend them inside a
paper bag with holes punched in the sides. Suspend the bag in a
dark area with good air
circulation. Collect the seeds when they’re dry, and store them
in rigid, light-proof
containers.

Microwave drying is a quick, easy way to dry small amounts of
herbs. Lay a single layer
of clean, dry leaves between dry paper towels and place them in
the microwave for 1 to 2
minutes on high power. Drying will vary with the moisture
content
of the herb and the
wattage of the microwave oven.

Let the leaves cool. If they’re not brittle, reheat them for
30 seconds and retest.
Repeat as often as needed. Thick-leaved herbs may need to be
air-dried for several days
before microwaving them.

Conventional
Ovens

Conventional ovens can also be used to dry herbs. Spread the
herbs on cookie sheets and
dry them at the lowest temperature setting possible. Home food
dehydrators also do an
excellent job of drying herbs. Follow the directions provided
with the dehydrator.

Herbs are sufficiently dry when they’re brittle and crumble
easily. When the leaves are
dry, separate them from their stems and package the leaves in
rigid containers with
tight-fitting lids. Glass or hard plastic are best, although
heavy-duty zip-lock plastic
bags can be used.

To preserve full flavor, avoid crushing the leaves until
you’re ready to use them.
Store the dried herbs in a cool, dry place away from sunlight,
moisture and heat. Many
herbs can be kept for a year if stored properly.