When parsley, basil, thyme and chives are all growing at once, you can't use everything fresh. With the right method, scent and flavor are preserved longer. Robust, rather dry herbs are usually good for drying; delicate and water-rich herbs often retain their aroma better in the freezer.
Which method suits which herb?
- Good for drying: Rosemary, thyme, oregano, marjoram, savory and sage.
- Good for freezing: Parsley, chives, dill, chervil and lovage.
- Depending on use: Basil loses a lot of its characteristic aroma when dried. Better to freeze in portions or process into a seasoning paste.
- Mint and lemon balm: They can be dried for tea; for cold drinks, individual leaves can be frozen.
The brochure from DIE UMWELTBERATUNG provides an overview of which culinary herbs are suitable for drying, freezing or other forms of preservation.
Harvest and prepare herbs correctly
Harvest on a dry day, once the dew has dried. Use healthy, clean shoots and discard wilted or damaged parts. Wash herbs only when necessary. Then pat very carefully dry or gently dry them in a salad spinner. Residual moisture prolongs the drying time and can impair quality.
For a steady supply, cut small amounts regularly rather than harvesting the whole plant at once. Balcony plants need reliable care during vacation time; our article helps with that Preparing balcony plants before vacation.
Dry herbs gently
- Tie small bundles loosely or spread individual sprigs on a clean rack.
- Dry in a well-ventilated, dry and shady place. Direct sun can affect color and aroma.
- Check and turn regularly. Everything must be completely dry before it goes into the jar.
- Strip leaves from the stems only after drying and rub them as little as possible.
- Put into clean, dry, well-sealed containers and store in the dark.
Label each jar with the herb and date. If the contents appear damp, smell musty or show visible changes, do not use.
Freeze herbs in portions
Chop clean, completely dried herbs and loosely fill into small containers, freezer bags or ice cube trays. In a tray, the herbs can be covered with a little water. For soups and sauces, the portions can later be added to the pot directly frozen.
Oil is only suitable for dishes where the chosen oil matches the flavor. Oil-herb mixtures should always be kept frozen and used quickly after thawing. Do not store at room temperature.
This keeps your stock organized
- Freeze small portions instead of one large block.
- Label containers with the name, date and intended use.
- Place new harvests behind older supplies.
- Only preserve as much as is actually used in the household.
Fresh herbs are especially suited to dishes where the kitchen can stay cool. Find ideas at Summer kitchen without a stove. For caring for plants at high temperatures, see our advice on Gardening in the heat.
Source and further information
Article image: AI-generated symbolic image.
