How to preserve herbs

How to preserve herbs…

• Freezing – Pick fresh herbs, chop them up and freeze them into portions as they are or in olive oil or butter in ice cubes trays.  These will only stay good/nutrient dense for 1-3mths this way.
• Drying – Pick fresh herbs and hang them up in bunches to dry thoroughly (but not long enough for them to go brown) and then pick off the leaves/useable bit and store in a glass jar and these will keep good (in the dark) for several months but will not be quite so nutrient dense or flavourful as time passes.
• Dehydrating – Pick herbs when fresh and break up into smaller pieces and lay over your dehydrator trays in a single layer and dehydrate on a low heat until crisp (you may need to turn them after an hour or two).  Store in glass jars in the dark for a year or more.
• Freeze-drying – Pick fresh herbs and freeze-dry until crispy.  Store in glass jars or put herbs into mylar bags or even into capsules to take like vitamins.  Once a herb is freeze dried it will keep it’s nutritional content and flavour for many years (maybe as many as 20yrs) if store correctly.
• Fermented Honied Herbs – Pick fresh or dried herbs and add to raw honey, mixing well.  Leave on the side (not in sunlight) for several weeks, shaking occasionally.  Use as is or drain off herbs and use the flavoured honey as needed.  If you use dried herbs this honey will keep for years.  If you use fresh herbs, it’s best to use within a couple of months due to the water content that may added to the honey from the fresh herbs.
• Fermented Probiotic Herbs – Add herbs to any sauerkraut or kimchi for a seasonal and medicinal twist.  These will keep as long as your ferments normally will.  You can also ferment large number of herbs by themselves or with spices.  Add 2% salt brine (to cover herbs completely) to your chosen herbs and leave for 1-4 wks.  These will keep over a year (if kept cool) and will be full of probiotics.
• Oxymel – Combine herbs with enough vinegar to cover them in a pan and bring to the boil, then reduce the heat to a simmer and until the liquid has reduced by about 1/3.  Allow to cool, strain and then add the same amount of honey to vinegar.  Store in a glass jar in a dark place for up to 6mths.
• Tincture – Dry herbs and add them to high strength vodka or brandy (or it’s possible to use glycerine, or even vinegar) and leave to sit for 6-8 wks.  Then strain and store in dark glass in a cool place for 3 or more yrs.
• Oil Infusions – Place dried herbs in oil of your choosing (not seed oils) and leave for 2-3 wks in the sun or 4-6 wks out of the sun.  Strain and store in glass in a dark place for up to 2 mths.  Note: not all herbs or oils should be used in direct sunlight.
• Herbal Vinegars – Place dried herbs into raw vinegar and leave for 6-8 wks to infuse.  Starin and store in a cool place and use as normal vinegar on salads and such like.  Four thieves vinegar is the greatest of these medicinal vinegars to me!!

NOTE – Not all herbs can be stored and such in the above ways as some gave VERY strong medicinal properties, so it’s always best to check with a professional if you are unsure.

What’s your favourite way to store &/or use herbs?

I love all the honey options but hope to make my own freeze dried herbs and herbal supplements sometime soon!