Preserving Fresh Herbs: Oil, Salt, and Drying
Preserving herbs is a matter of matching the plant's structure to the right method: woody, durable herbs like rosemary and thyme thrive when dried, while delicate, moisture-heavy herbs like basil and parsley fare best when frozen in oil or packed in salt.
Clean, dry, and sort
Moisture is the enemy of shelf life; ensure your herbs are completely bone-dry after washing before you begin any preservation process.
- Salad spinner
- Ice cube trays
- Dehydrator or cooling rack
- Glass jars
Targeting the water content
Durable herbs can lose moisture safely, but tender herbs will turn to sludge if you try to dry them. Use salt or oil as a buffer for the fragile ones.
The method.
Wash and spin dry
Submerge herbs in cold water, shake off excess, and run through a salad spinner. Lay them on a kitchen towel for at least an hour until no surface water remains.
Freeze in oil
Finely chop soft herbs like basil, cilantro, or parsley. Pack them into ice cube tray compartments, filling each to two-thirds capacity. Top with olive oil and freeze until solid.
Salt packing
Alternate layers of whole leaves and coarse sea salt in a small glass jar. Press down firmly to release oils. The salt draws out the moisture and preserves the color.
Air drying
For rosemary, thyme, or oregano, bundle stems with twine and hang upside down in a dim, airy room. Once the stems snap rather than bend, strip the leaves into a jar.
When it doesn't go to plan.
Always label your ice cube trays with the herb name and the date, as they look identical once frozen.
When using salt-packed herbs in a recipe, skip the extra salt in your dish until you have tasted it.
For drying, avoid direct sunlight, which bleaches the essential oils and flavor out of the leaves.
The ones that keep coming up.
How long do these methods last?
Frozen oil cubes and salt-packed herbs are best used within three months. Dried herbs keep their character for up to six months if stored in a dark cupboard.
Can I mix herbs in the ice cubes?
Yes, but stick to culinary pairings, such as thyme and rosemary or parsley and chives, so you can grab a pre-made base for a specific type of soup or stew.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe