A Guide to Preserving Herbs Before the First Frost Hits
As much as I love fall—the cozy sweaters, hot drinks, and all the upcoming holidays—it also signals the end of the garden season.
And one thing I want to avoid is my herb garden withering away when the first hard frost hits. After months of nurturing, watering, and using fresh herbs in almost every meal, the thought of losing all that fresh flavor is hard to swallow.
But don’t worry, friend, there’s hope—by preserving your herbs! You don’t have to let that frost be the end of your beautiful basil, fragrant rosemary, or savory thyme. With a little planning, you can preserve your herbs and enjoy them all winter long!
I’ve tried a few different preservation methods over the years, so in this post, I’ll walk you through how to freeze, dry, infuse, and store herbs before the cold weather rolls in.
Whether you have basil, thyme, rosemary, mint, or any other herb growing in your garden, there’s a method to save it—and, believe me, it’s worth it!
How to preserve:
preserving basil
Basil is a delicate herb that doesn’t dry well. The flavor changes, and you lose that fresh, sweet aroma that makes it so special.
Instead of drying it, I highly recommend freezing basil. This method keeps that fresh, almost peppery flavor intact and is super easy to do.
How to Freeze Basil:
Harvest and Clean: Pick your basil just before the frost hits, snipping whole stems or leaves. Rinse them under cool water to remove any dirt or bugs.
Blanch (Optional): Some people like to blanch basil to preserve the color and flavor. You just boil the leaves for 2 seconds and then plunge them into an ice bath to stop the cooking process.
Chop and Freeze: After drying the leaves thoroughly, you can chop the basil finely or leave the leaves whole. I like to chop mine and spoon it into ice cube trays. Fill the trays halfway with olive oil or water, then pop them in the freezer. Once they’re frozen solid, transfer the cubes into a freezer bag. These basil cubes are perfect for tossing into soups, sauces, or sautés.
Storage: The cubes last about 6 months in the freezer, so you can enjoy fresh basil well into the winter months!
How to Use Frozen Basil:
Soups and Stews: Toss a cube of frozen basil into tomato soups, vegetable stews or broth to add a burst of fresh flavor.
Pasta Sauces: Frozen basil cubes are ideal for quick pasta sauces. Stir them into marinara, pesto, or a creamy alfredo sauce for an aromatic boost.
Sautés: When cooking vegetables or meat, throw in a basil cube to infuse the dish with basil’s bright, peppery taste.
Pizzas: Defrost a cube and spread it on homemade pizza dough before adding your toppings for that fresh, herby flavor.
READ MORE:
preserving Thyme and Oregano
Thyme and oregano are my go-to herbs for drying. They both have strong, woodsy flavors that dry beautifully and actually intensify once dried. I love having little jars of these herbs in my pantry, ready to sprinkle on roasted veggies, legumes, or even into salad dressings.
How to Dry Thyme and Oregano:
Harvest and Clean: Like with basil, pick your thyme and oregano stems before the frost, giving them a good rinse.
Air Dry: The old-school way of drying these herbs is simple—just tie the stems into small bundles and hang them upside down in a cool, dry space (like a pantry or kitchen corner). You’ll want good airflow to prevent mold. In about 1 to 2 weeks, the leaves will be completely dry and ready to store.
Oven Drying (If You’re in a Hurry): If you’re impatient like I sometimes am, you can dry herbs in the oven. Spread them in a single layer on a baking sheet and dry at the lowest temperature your oven will go (usually around 170°F). Keep an eye on them; they should be dry in about 2-4 hours.
Storage: Strip the leaves from the stems and store them in airtight containers. I prefer using glass jars for a more rustic feel (and better flavor preservation), but any container will do. Dried thyme and oregano can last up to a year!
How to Use Dried Thyme and Oregano:
Roasts: Both thyme and oregano are perfect for seasoning roasts. Sprinkle them liberally with some olive oil, garlic, and lemon for a Mediterranean vibe.
Marinades: Add dried thyme and oregano to olive oil, vinegar, and garlic for an easy marinade for meats or vegetables.
Bread Dipping Oil: Mix the herbs with olive oil, a bit of salt, and pepper for a flavorful bread dip that’s perfect for appetizers or snacking.
Seasoning Blends: Create your own Italian seasoning mix by combining dried oregano and thyme with basil, rosemary, and garlic powder. It’s great for seasoning pizzas, pastas, or casseroles.
READ MORE:
How to grow oregano in your own backyard (or patio)
preserving Rosemary
Rosemary is one of those herbs that’s super hardy, but if you know a frost is coming, it’s better to harvest and store it in a way that really highlights its amazing aroma.
Infusing rosemary into olive oil is one of my favorite methods. Not only do you preserve the herb, but you also create an infused oil that’s perfect for roasting vegetables, drizzling on bread, or even using in marinades .
I also love using fresh and dried rosemary in various DIY projects!
How to Make Rosemary-Infused Olive Oil:
Harvest and Clean: Pick a bunch of fresh rosemary stems and rinse them thoroughly. Pat them dry.
Warm the Oil: Heat olive oil on low heat, just until it’s warm (not too hot—you don’t want to fry the herbs). Add the rosemary sprigs and let them steep in the oil for about 5-10 minutes. This helps release the herb’s oils and flavor.
Cool and Store: Once the oil has cooled, strain out the rosemary and pour the infused oil into a clean bottle or jar. Store it in the fridge where it’ll keep for up to a month.
Tip: You can use other herbs like thyme, sage, or even garlic to make unique flavor combinations.
How to Use Rosemary-Infused Olive Oil:
Roasted Vegetables: Drizzle rosemary-infused oil over potatoes, carrots, or Brussels sprouts before roasting to give them a rich, herby depth.
Bread Dipping: Pair the infused oil with a crusty loaf of bread for a simple but sophisticated appetizer or snack.
Grilled Meats: Brush rosemary oil onto grilled chicken, lamb, or steak for a fragrant finish.
Salads: Use the oil to create a quick and flavorful vinaigrette by mixing it with balsamic vinegar, a touch of mustard, and some honey.
Pizza: Drizzle rosemary oil over the top of freshly baked pizza for a burst of herby goodness
READ MORE:
DIY lavender sugar and rosemary salt - two kitchen essentials
preserving mint
Mint is one of those herbs that has a million uses—mint tea, mojitos, or just a refreshing garnish for fruit salads. Like basil, mint doesn’t always dry perfectly, but it freezes like a charm. I also find that mint keeps most of its flavor when dried for teas.
Freezing Mint:
Chop and Freeze: Like with basil, I chop the mint and freeze it in ice cube trays with a little water. Once frozen, the cubes go into freezer bags.
Drying Mint:
Air Dry or Use a Dehydrator: You can dry mint by hanging it like thyme, or you can use a dehydrator if you have one. The leaves are thin, so they dry quickly. Once dry, store them in a jar, and you’ve got fresh mint tea for those cold winter days.
How to Use Frozen Mint:
Drinks: Pop frozen mint cubes into lemonade, iced tea, or mocktails like mojitos for a refreshing twist.
Smoothies: Add a frozen mint cube to fruit smoothies for a cool, refreshing flavor.
Soups and Stews: Use mint cubes to enhance Middle Eastern or Mediterranean dishes, such as lamb stew or lentil soup.
How to Use Dried Mint:
Herbal Tea: Steep dried mint leaves in hot water for a soothing cup of tea, perfect for cold evenings or to aid digestion.
To make Tzatziki: Dried mint and dill are fantastic mixed into a yogurt sauce for a delicious dip or spread.
Salads: Crumble dried mint into grain salads like tabbouleh or sprinkle it over fresh watermelon or cucumber salads for a bright, herbal note.
Rice and Grains: Toss a pinch of dried mint into rice, couscous, or quinoa for added freshness.
READ MORE:
A complete guide to growing your own mint
preserving Chives
Chives are a garden staple, and they’re one of the easiest herbs to freeze. When you dry them, they tend to lose a lot of their flavor, so freezing is the best way to keep that oniony freshness.
How to Freeze Chives:
Chop and Freeze: Snip the chives into small pieces and spread them out on a baking sheet. Freeze them in a single layer, then transfer them into an airtight container or freezer bag once they’re frozen.
How to Use Frozen Chives:
Baked Potatoes: Thaw frozen chives and sprinkle them over baked potatoes with sour cream for a classic combination.
Egg Dishes: Add frozen chives to scrambled eggs, omelets, or frittatas for a burst of oniony flavor.
Soups and Stews: Chives are perfect for adding a pop of color and a light onion flavor to creamy soups, potato soups, or chowders.
Salads: Use frozen chives in dressings or sprinkle them over green salads for extra flavor and texture.
READ MORE:
preserving Sage
Sage is another hardy herb that can survive a light frost, but it’s best to harvest before things get too cold. Sage dries exceptionally well, and its deep, earthy flavor gets even better over time.
How to Dry Sage:
Air Dry or Oven Dry: Hang small bundles of sage in a cool, dry place, or use the oven-drying method mentioned earlier for quicker results.
Infuse for Richness: You can also infuse sage into butter or olive oil for a luxurious flavor boost. Sage-infused butter is heavenly on pasta, roasted squash, or even turkey.
How to Use Dried Sage:
Stuffing: Dried sage is a key ingredient in traditional Thanksgivng stuffing. Combine it with onions, celery, and bread for the perfect holiday dish.
Pasta and Gnocchi: Crumble dried sage into brown butter and drizzle over pasta or gnocchi for a simple but mouthwatering meal.
Roasts: Add dried sage to roasts. Its warm, earthy flavor pairs beautifully with roasted meats, particularly when combined with garlic and lemon.
Sage Butter: Use sage-infused butter (or make your own by melting butter with a few sprigs of sage) for drizzling over mashed potatoes, roasted squash, or even as a topping for grilled steaks.
How to Use Sage-Infused Butter or Oil:
Pasta: Drizzle sage-infused butter over pasta, gnocchi, or ravioli for a rich, savory dish.
Roasted Vegetables: Toss root vegetables like carrots, parsnips, or butternut squash in sage butter before roasting.
Toast or Flatbread: Spread sage-infused butter on warm toast or flatbread for a rustic, flavorful snack.
READ MORE:
preserving Dill
Dill, like basil and parsley, is best preserved through freezing to maintain its fresh, vibrant flavor. However, you can also dry dill, especially if you plan on using it in soups, stews, or as a seasoning for baked goods like bread.
Freezing Dill:
Chop and Freeze: You can either chop the dill or freeze the sprigs whole, depending on how you plan to use them later. Spread the dill in a single layer on a baking sheet and freeze until the fronds are solid. After that, transfer them into a freezer bag or airtight container.
Storage: Frozen dill can last up to 4-6 months, and you can use it straight from the freezer. The flavor of dill holds up exceptionally well, making it perfect for adding to dips, dressings, or fish dishes like gravlax or salmon.
Tip: I love freezing dill in water or olive oil in ice cube trays, just like basil. These frozen cubes are handy for tossing into soups, broths, or sauces when you need a pop of fresh dill flavor.
Drying Dill:
Air Drying: If you prefer dried dill, you can air dry it similarly to other herbs like thyme and oregano. Gather the dill stems into small bunches and hang them upside down in a cool, dry place with good air circulation. Dill is a delicate herb, so it dries relatively quickly—usually within a week.
Oven Drying: You can also dry dill in the oven by spreading the fronds on a baking sheet and using the lowest heat setting. This method is quicker, but be careful not to over-dry, as dill can lose its flavor if exposed to too much heat.
Storage: Once the dill is dry, crumble the leaves off the stems and store them in airtight containers, preferably glass jars. Dried dill doesn’t hold its flavor quite as well as other herbs, so try to use it within 3-4 months.
How to Use Frozen Dill:
Pickles: Frozen dill is perfect for homemade pickles. You can use it in brine for canning cucumbers, or toss some into a quick pickle recipe for carrots, onions, or radishes.
Sauces and Dips: Use frozen dill in creamy dips like tzatziki or ranch, or stir it into sour cream for an easy, herby topping for potatoes or chips.
Salads: Defrost frozen dill and add it to potato salad, cucumber salad, or coleslaw for a refreshing herbal twist.
How to Use Dried Dill:
Breads and Crackers: Add dried dill to homemade bread or crackers for a subtle, herby flavor that pairs well with cheese or charcuterie.
Pickling: Dried dill works great for pickling too, especially when you don’t have fresh dill on hand. Just toss it into your pickling brine.
Dips and Dressings: Use dried dill to enhance dressings for salads or to mix into yogurt-based dips for vegetables or chips.
READ MORE:
Growing dill: A fresh addition to your garden
preserving herbs for continuous use
Preserving herbs is not only practical and cost-effective but also keeps that connection to your summer garden alive during the colder months. By freezing, drying, or infusing your herbs, you’ll have an arsenal of flavors at your fingertips.
Each herb, from basil to dill, offers unique possibilities, and knowing how to use them will help you make the most of your hard work in the garden—even in the depths of winter!
I think you’ll like these blogs too:
A general guide to growing herbs
Preserve your garden bounty by freezing and dehydrating the harvests
Love, Annette xx