The bounty of a thriving herb garden often results in a significant surplus during the warmer months. Using a large harvest of fresh leaves and stems before they wilt is a common challenge for many gardeners. Fortunately, simple preservation and transformation techniques exist to ensure none of the flavor or aromatic qualities go to waste. These methods allow the unique characteristics of the harvest to be enjoyed long after the growing season has ended.
Preservation Through Drying and Dehydration
Removing moisture is the most effective way to ensure long-term, shelf-stable storage. Hardy herbs such as rosemary, thyme, oregano, and sage are ideally suited for air drying. Rinse the stems gently, pat them dry, and gather them into small bundles about an inch in diameter. Secure these bundles tightly and hang them upside down in a warm, dark location with good air circulation for one to two weeks until they are fully crisp.
A food dehydrator offers a controlled environment, beneficial for soft-leaf herbs like basil and mint that contain higher water content. These herbs are less likely to mold or discolor when dried quickly at a low temperature, typically between 95°F and 110°F. Spread the leaves in a single layer and dry them until they easily crumble, which generally takes four to six hours.
Oven drying is an alternative, requiring the oven to be set to its lowest possible temperature, ideally below 180°F. Spread the herbs on baking sheets and dry them with the oven door propped open to allow moisture to escape, usually for about 30 minutes to an hour.
Once the herbs are completely dry and brittle, strip them from their stems and store them immediately. Whole leaves retain flavor better than crushed leaves, so crumble them only when ready to use. Dried herbs must be kept in airtight containers, such as glass jars, and placed in a cool, dry, dark cupboard. This prevents degradation of their volatile oils from light and heat exposure, ensuring potency for up to a year.
Retaining Freshness Using Freezing Techniques
Freezing is a method for preserving the vibrant color and fresh flavor of delicate, soft-leaf herbs like basil, chives, cilantro, and parsley. Unlike drying, freezing locks in aromatic compounds, providing a near-fresh experience. One of the simplest techniques involves preparing herb cubes in an ice cube tray.
Wash and thoroughly dry the herbs, then finely chop them before packing them into the tray wells. Cover the chopped herbs with a liquid, such as water, broth, or olive oil, which acts as a protective barrier against freezer burn. Using oil is often preferred because it helps the herbs release their flavor more evenly when added to a hot dish.
Once frozen solid, transfer the cubes into labeled, freezer-safe bags or containers for storage of six to twelve months. Another technique involves creating a compound butter or paste by blending chopped herbs with softened butter or oil. This compound can be rolled into a log, wrapped tightly, and frozen, offering a quick, pre-seasoned base for sauces, roasted vegetables, or bread spreads.
Creating Flavorful Infused Products
Transforming fresh or dried herbs into infused products extends their utility and creates versatile kitchen staples. Herb salts are created by pulsing finely chopped, thoroughly dried herbs with coarse salt, which absorbs the aromatic oils. Herb sugars, often made with lavender or mint, are used to flavor baked goods or sweet beverages.
Herb vinegars are simple to make by submerging sprigs of flavorful herbs like tarragon or rosemary into white wine or apple cider vinegar. Allow the mixture to steep for several weeks. The vinegar’s acidity extracts the flavor compounds, resulting in an aromatic liquid ideal for salad dressings and marinades. The finished vinegar should be strained and stored in a sealed bottle.
Using fresh herbs to infuse oil carries a health risk due to the potential for botulism, caused by the bacterium Clostridium botulinum. Fresh herbs contain moisture and are low in acid, creating an ideal environment for bacterial spores to grow when submerged in oxygen-free oil. The safest recommendation is to use only dried herbs for shelf-stable oil infusions, as the lack of water prevents bacterial growth. If fresh herbs are used, the infused oil must be refrigerated immediately and consumed within four days, or it should be frozen.
Alternative Uses Beyond the Kitchen
A garden surplus can be utilized for a variety of household and wellness purposes, minimizing waste beyond culinary applications. Many herbs are easily transformed into simple herbal teas, or tisanes, by steeping fresh or dried leaves in hot water. Mint, chamomile, and lemon balm are popular choices for their soothing properties, offering a naturally fragrant beverage.
Dried herbs are perfect for creating aromatic potpourri or sachets to freshen living spaces and drawers. Lavender, rose petals, and herbs like rosemary can be combined and sealed in small cloth bags to impart a natural, long-lasting scent. These sachets can also be placed near windows or doorways to help deter common household pests.
The strong essential oils in some herbs make them useful for natural pest control or cleaning solutions. Mint is known to repel certain insects, and a concentrated infusion can be sprayed on garden plants or around the home. Additionally, herbs like thyme or sage can be incorporated into homemade cleaning vinegars, adding a pleasant fragrance to the solution.