When summer is at its peak, balconies and gardens overflow with fragrant, flavorful herbs. The good news? You can save that aroma and taste for the colder months with a few simple techniques. Below you’ll find the best ways to harvest, dry, store, and freeze herbs—so your winter dishes still taste like sunshine.

🌿 Harvest at the Right Time

  • Pick before flowering, in the morning once the leaves are dry but before full sun.
  • Choose healthy stems and leaves only; discard any damaged ones.

1) Air-Drying Herbs (Best for Low-Moisture Herbs)

Works best for: rosemary, thyme, oregano, marjoram, sage, savory, bay leaves, lavender.

You’ll need: string or twine, perforated paper bags, warm well-ventilated space out of direct sunlight.

  1. Bundle 4–6 stems together and place into perforated paper bags with stems pointing out.
  2. Tie the bags securely around the stems.
  3. Hang bundles spaced apart to allow air circulation.
  4. Check every few days for rot or loose ties.
  5. Drying time: approx. 1–2 weeks.

Alternative methods:

  • Dehydrator: 35–40 °C (95–105 °F)
  • Oven: lowest setting, door slightly open
  • Microwave: short bursts, low power (not recommended for best flavor)

Air-Drying Herbs

2) Storing Dried Herbs

  • Keep leaves whole; crumble only when using.
  • Store in airtight jars, containers, or freezer-safe zip bags.
  • Place in a cool, dark, dry place. Shelf life: up to 1 year.
  • Conversion: 1 Tbsp fresh = 1 tsp dried

3) Freezing Herbs (Best for High-Moisture Herbs)

Best for: basil, mint, parsley, cilantro, chives, dill.

A) Sheet-Freeze Method

  1. Wash and dry herbs thoroughly.
  2. Spread leaves in a single layer on a tray; cover lightly.
  3. Freeze until firm, then transfer to freezer bags.

B) Herb Ice Cubes (Water Method)

  1. Place 2–4 whole leaves or 1 tsp chopped herb in each ice cube mold.
  2. Fill halfway with water and freeze.
  3. Top off with water once frozen, then freeze again to embed herbs inside.
  4. Store cubes in a labeled freezer bag.

Tip: Use boiled and cooled water for clear cocktail-style cubes!

Herb Ice Cubes

Quick Reference Table

Herb Best Method Notes
Basil Freeze Best as cubes or whole leaves
Mint Freeze Ideal for teas and drinks
Parsley Freeze Better color than dried
Cilantro Freeze Use chopped in cubes
Chives Freeze Slice and freeze loosely
Dill Freeze or Dry Freezing keeps aroma
Oregano Dry Very flavorful dried
Thyme Dry Strip leaves after drying
Rosemary Dry Whole sprigs store well
Sage Dry Crumble just before use
Bay Dry Store whole for months

Labeling & Safety Tips

  • Label and date each jar or freezer bag.
  • Ensure herbs are fully dry before storing to prevent mold.
  • Use within 12 months for best flavor.

Final Thoughts

With a little planning now, you’ll enjoy garden-fresh herbs even in the heart of winter. Dry what you can, freeze what you can’t—and let your cooking bloom all year long.