September is the best time to do so: that way, there is a steady supply in the winter.
There are several ways to preserve herbs, and nearly all work for any herb. Some are more appropriate for certain types, but it can be fun to experiment with the various methods.
Technically, herbs are the leaves, stems and flowers of plants, while spices include seeds, roots and dried barks. These methods work best for leafy herbs.
Drying
This is the easiest and oldest method of preserving herbs. Since we are lucky enough to live in an arid climate, herbs can often be dried simply by washing well and allowing them to sit.
Large leaves such as basil, sage or tarragon should be washed and then hung while still on the stems. Simply tie a piece of kitchen twine around a few stems and allow to hang-dry in a warm, dry area such as your garage. To keep flies and other insects away, wrap the herbs in cheesecloth while they dry. Once dry, remove from stems and store whole. The larger the pieces, the longer the herbs will keep their flavor.
Smaller-leafed herbs such as thyme, oregano or marjoram can be left on the stems, washed, pressed briefly between paper towels to remove water, then wrapped in dry paper towels and left on a counter in the sun. This usually takes a day or two. Once the herbs are dry, pick the leaves from the stems and store in an airtight container. The herbs will remain potent for a few months, and if well-dried, will not go bad, just lose flavor. To dry herbs far more quickly, use an electric dehydrator. Set the dehydrator to the lowest heat level. The object is to remove moisture, but leave the aromatic oils intact.
To use the whole dry leaves, rub them between your hands or grind with a mortar and pestle before adding to dishes.
Freezing
Freezing whole leaves works best with the smaller herbs. Wash the stems well, dry them between paper towels, then place on a plate or cookie sheet. Freeze, uncovered, overnight.
The herbs can be stored in plastic resealable bags either on the stems or picked from the stems.
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Herbs with a high moisture level such as parsley, cilantro or basil do not freeze well as whole leaves, so they can be minced and frozen in olive oil.
One good method is to make a blend of herbs you like and then mix with oil and place into an ice cube tray overnight. Once frozen, transfer the cubes to a sealed container or bag for easy storage in the freezer. To use, simply drop a cube of frozen herbed oil into whatever you are cooking.
Another method is to make frozen herb butter. Soften a pound of butter and add a quarter- to a half-cup of minced fresh herbs. Using a hand mixer or stand mixer, cream the herbs and butter together, then roll the butter into a tube about an inch to an inch-and-a-half thick. Wrap the butter in parchment paper or wax paper to make rolling easier and less messy. Store in a sealed bag or container and freeze.
To use on sautéed, grilled or steamed proteins or vegetables, cut a thin round and allow it to melt onto the food just before serving. To vary the flavors, try adding lightly sautéed aromatics such as finely minced shallots or garlic to the butter along with the herbs. Citrus zest from oranges, lemons or limes, along with a few tablespoons of juice, is also a great addition.
Herb Vinegars
To make herbed vinegars, wash herbs very well, pat dry and place in a container filled with high-quality vinegar. White or red wine vinegars work well, as do Asian rice wine or apple cider vinegars.
Tarragon, marjoram and other delicate herbs work best for this method. Use about a tablespoon of herbs for each cup of vinegar. Seal the vinegar tightly and allow to rest in a cool, dry place for two weeks to a month to let the flavor develop.
Herbed vinegar is great in vinaigrette dressing or added to finish sautéed or steamed vegetables. After a month or so, strain the herbs from the vinegar and reseal. The flavor will last for months if stored properly.
Experiment with making various combinations of herbs and spices in herb butters and vinegars, and your cooking can be brightened and varied considerably over the winter.
Steve “Mo” Fye is a freelance food writer for the Daily Lobo. He has a culinary arts degree and years of cooking and catering experience.
