How to Freeze or Dry Herbs

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By grannyshirley
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Freeze or Dry Herbs

You can freeze or dry herbs with equal success. Herbs that freeze well include basil, burnet, chives, comfrey, chervil, cilantro(fresh coriander), sweet fennel, lovage, most mints, parsley, savory, and some thymes. For air-drying or oven drying, try basil, parsley, oregano, rosemary, tarragon, and thyme.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

stainless steel saucepan
paper towels
chopping board
sharp knife
waxed paper
label

Step 1

Freezing Herbs
Blanch
Holding the stems, dip the herbs in boiling water, swishing them through the water, gently. When the color brightens they are ready. This only takes a few seconds.
Place the herbs on clean paper towels to cool
Then prepare by either removing stems, chopping or simply leaving them whole.
When air-cooled and dry, lay the herbs out in single layers on waxed paper, then roll up and label.
Store in the freezer, and they will last all winter You can keep them thawed in the refrigerator for a few days.
Step 2

Air Dry
To air dry the herbs, gather the stems and place them top side in first in paper bags in which you have punched multiple holes for air circulation.
Gather the bag tops around the stems and secure with rubber bands, yarn, or string.
Line the bags on a shelf, label each bag, and they too will last the winter.

These make great gifts presented in an attractive bag with a nice label. Add a bow.
Step 3

Oven Dried Herbs
Spread the clean, dry herbs evenly in one layer on a baking sheet.
Place in a preheated 140 degree oven for about 45 minutes.
Put a spoon in the oven door to prop open slightly for the last 15 minutes.
Remove from the oven and let stand for 12 hours, or overnight.
Place the whole branches, sprigs, or leaves in a labeled airtight container.
Keep for up to 6 months in a cool, dark place.