Saving Fresh Herbs: Drying & Freezing

If you have an herb planter, you have edible fun that can last all winter!  Thyme and oregano are easy to dry – the easiest way is cut a few long stems, bundle them, and hang the bundle upside down in a cool, dry place.  When dry, store the leaves whole in an airtight container. Don’t crumble until you are ready to use them! Better than store bought!  

Herbs like parsley, basil, and chives are much easier to freeze than dry. Pat them dry with a paper towel if necessary, then place in freezer bags and press out the air when you seal them up.  Don’t over pack – keep a single layer of herbs per bag.  Basil tends to turn black when it defrosts – you can keep this from happening by tossing with a bit of olive oil before freezing.