How to Harvest & Preserve Garden Herbs for Year-Round Flavor

Grew herbs this year? Don't let frost end the harvest! Preserve them for fresh flavor all year. Feature photo: Rustic Garden Bistro.

Harvest Tips

• Pick late morning, sunny day, for best flavor.
• Prevent flowering—pinch buds until harvest.
• Most herbs regrow quickly; cut as needed. Exceptions: parsley, basil (bolt fast)—harvest in bunches at maturity.
• Wash before preserving.
• Mild winters: some herbs stay evergreen (thyme, sage, rosemary in zone 7). Clip as needed; no mass harvest.

Preservation Methods

Drying

Most space-intensive. Warm, dry indoor area. Hang small bunches, covered. When crisp, strip leaves, seal in jars/bags. Microwave or dehydrator works too. Tutorial: Food52 (photos by James Ransom).

Freezing in Water

Ice cube trays = genius (Ladies Health Mag). Pop cubes into cooking pot. Or bag chopped herbs, squeeze air, freeze, break off pieces.

Freezing in Oil

Best for savory dishes. Extra virgin olive oil + chopped herbs in ice cube trays. Freeze, pop out, bag. Freshest taste! Tutorial: The Kitchn.

In Salt or Sugar

Layer fresh herbs with salt/sugar in jar. Use both for seasoning. Herbal sugars: lavender, mint, rosemary, lemon balm. Herbal salts: basil. More tips: The Healthy Green Kitchen.

Savor fall herb aromas in your kitchen! Didn't grow herbs? Start now—no plant combines purpose and pleasure so well.