Got Herbs? Use Them! Store Them!

Herbs are great for new gardeners because they are such vigorous growers.  But that’s also why you need to keep cutting and using them!  Some herbs, if left uncut, will flower and go to seed, which makes the leaves taste bitter and may cause them to drop off.  Some herbs can get so bushy that you’ll start to find dead spots or fungus from lack of sunlight and poor air circulation. If you don’t have a use for fresh herbs right away there are many ways to store them.  

Basil and mint stems keep well for several days in just a glass of water (like a cut flower).  “Woody” herbs like sage, thyme, lavender, and rosemary are easy to dry – just hang away from direct sunlight in a spot with good air circulation. Tender herbs like basil, parsley, and cilantro are better in the freezer. Oregano works both ways – freeze new leaves, dry older stems.

To prepare any herb you want to preserve, cut it on a warm, dry day; rinse and pat dry. If you plan to freeze the herb, place uncut leaves in freezer bags with the air pressed out. Or put leaves in a food processor with a little olive oil. Then freeze the chopped herbs and oil in small portions (like in an ice cube tray). Defrost a cube anytime you want to add herbal flavor to a sauce, dressing or pesto!