Preserving Fresh Herbs and Aromatics
Preserving fresh aromatics is about stripping moisture or sealing out oxygen to halt decay. Whether you are freezing oils, dehydrating in a low-heat oven, or submerging herbs in salt, the goal is to capture the volatile oils before they dissipate into the air.
Control the moisture levels
Excess water is the enemy of preservation. Ensure all herbs are washed and spun completely dry before starting, as residual dampness promotes spoilage rather than storage.
- Salad spinner
- Parchment paper
- Ice cube trays
- Glass jars with airtight lids
Suspension in Fat
Submerging finely chopped aromatics in a neutral fat like olive oil creates a barrier against oxygen, locking in the brightness of the herb while allowing the fat to take on the flavor.
The method.
Preparation
Wash herbs in cold water and use a salad spinner to remove every drop of surface moisture. Pick the leaves from the woody stems.
The Ice Cube Method
Pack the cavities of an ice cube tray halfway with chopped herbs. Pour olive oil or melted unsalted butter over them until full, then freeze solid.
Dehydration
Spread herbs in a single layer on a parchment-lined tray. Set your oven to the lowest possible temperature—often 150°F—and leave them until they crumble at a touch.
Salt-Packing
In a glass jar, alternate layers of coarse sea salt and fresh, whole herb sprigs. The salt pulls out moisture while curing the leaves.
When it doesn't go to plan.
Freeze woody herbs like rosemary and thyme as whole sprigs on a tray before bagging them; they stay loose and don't clump.
Label your containers with the date, as even preserved herbs lose their top-note fragrance after six months.
Never store oil-based herb cubes at room temperature, as this creates a risk for bacterial growth.
The ones that keep coming up.
Why does my basil turn black in the freezer?
Cell walls rupture during freezing, releasing enzymes that oxidize the leaf. Blanching the basil for five seconds in boiling water before shocking in ice water prevents this color change.
Can I use dried herbs in place of fresh?
Dried herbs are concentrated in flavor but lack the bright, floral top notes of fresh ones. Use half the amount called for in a recipe when substituting.
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