How to Preserve Fresh Herbs: 6 Methods That Actually Work

Fresh herbs transform dishes—but they wilt fast. These 6 preservation methods ensure you always have herbs on hand without the waste.

Method 1: Freezing in Oil

Best for: Basil, parsley, coriander, dill, chives

1. Chop herbs finely
2. Fill ice cube tray compartments 2/3 with herbs
3. Cover with olive oil
4. Freeze until solid
5. Transfer cubes to freezer bag

Shelf life: 6+ months
Use for: Sautéing, pasta, soups

Method 2: Freezing Flat

Best for: Any herb, especially leafy ones

1. Wash and thoroughly dry herbs
2. Remove leaves from stems
3. Spread single layer on baking sheet
4. Freeze for 1 hour
5. Transfer to freezer bag, removing air

Shelf life: 6 months
Use for: Adding directly to cooked dishes

Method 3: Drying

Best for: Rosemary, thyme, oregano, sage, bay

Air Drying

1. Bundle stems together with string
2. Hang upside down in warm, dry, dark place
3. Wait 1-2 weeks until completely dry
4. Strip leaves, store in airtight containers

Oven Drying

1. Spread herbs on baking sheet
2. Place in oven at lowest setting (50-60°C)
3. Leave door slightly open for moisture escape
4. Check every 30 minutes until crispy dry

Shelf life: 1+ years
Use for: Any cooked dish, rubs, marinades

Method 4: Herb Butter

Best for: Any herb, herb combinations

1. Soften butter to room temperature
2. Chop herbs finely
3. Mix herbs into butter
4. Roll into log using cling film
5. Freeze

Shelf life: 3+ months
Use for: Finishing steaks, vegetables, bread, pasta

Method 5: Herb Salt

Best for: Rosemary, thyme, sage, lavender

1. Combine 1 part fresh herbs with 4 parts coarse salt
2. Pulse in food processor
3. Spread on baking sheet to dry (1-2 days)
4. Store in airtight container

Shelf life: Indefinite
Use for: Seasoning anything

Method 6: Herb Vinegar/Oil

Best for: Tarragon, basil, thyme, rosemary

1. Pack clean, dry herbs into jar
2. Cover completely with vinegar or oil
3. Store in cool, dark place
4. Strain after 2-4 weeks for infused liquid

Shelf life: Months (vinegar), weeks (oil—refrigerate)
Use for: Dressings, marinades

Fresh Storage Tips

Before preserving, extend fresh life:

• Soft herbs (basil, coriander, parsley): Stems in water, loosely covered, countertop (basil) or fridge (others)
• Hardy herbs (rosemary, thyme): Wrapped in damp paper towel, then plastic bag, refrigerated
• Don't wash until ready to use

Which Method for Which Herb

• Basil: Freeze in oil (loses flavour when dried)
• Rosemary: Dry (flavour concentrates beautifully)
• Parsley: Freeze flat (versatile)
• Coriander: Freeze in oil (doesn't dry well)
• Thyme: Dry or herb butter
• Mint: Dry for tea, freeze for cooking

Growing more herbs than you can use? Fridgr tracks your ingredients and suggests recipes before anything goes to waste.