by Judith C Evans

Created on: November 16, 2009   Last Updated: May 25, 2010

As you gather the last remaining herbs of the season, you'll want to store your herbs for use during the winter months. The best methods for preserving and storing fresh herbs depend on the intended use of the herb. Medicinal herbs need to be stored in a way that preserves their medicinal properties, while culinary herbs must retain their flavor and appetizing appearance. Factors such as light, temperature, and exposure to oxygen can damage a preserved herb. Begin by selecting the best fresh specimens from your garden, and remove any dirt or soil.

To Dry Herbs

Both medicinal and culinary herbs can be dried and stored in airtight containers. After harvesting the herb, dry it in a shady, cool, dry area. Direct sunlight and humidity are particularly damaging: sunlight can reduce an herb's medicinal potency, and humidity can cause mildew to form on the herb. Spread the plants, leaves, or roots on a clean, dry screen or surface such as wood or paper. Handle the herb as little as possible to avoid discoloration. Herbs can also be dried by bundling in brown paper bags, cutting holes in the bags, and hanging them upside down with string; if herbs are not brittle after one week, spread them on a clean surface and allow them to dry.

After the herbs have dried, they can be stored in paper bags or airtight dark glass jars, preferably with old-fashioned glass stoppers. Break the herbs into small pieces and pack loosely into storage containers. Dried culinary herbs may be stored in airtight plastic bags, but medicinal herbs should never be stored in plastic. Medicinal herbs in particular lose their potency after one year. After the winter, as soon as fresh specimens are available again, the older herbs should be replaced.

To Freeze or Refrigerate

Culinary herbs can be stored in other ways not suitable for medicinal herbs. To freeze fresh culinary herbs, first blanch the herbs in boiling water. After one minute, plunge the herbs in ice water. Drain and seal the herbs in aluminum foil and place in freezer until needed. Fresh culinary herbs can also be stored in the refrigerator. Snip off one half inch from the ends of the stems of a bunch of herbs; place the herbs in the refrigerator with the ends in a jar of water. Cover loosely with plastic; pinch off wilting or discolored leaves. Herbs will stay fresh in the refrigerator for up to one week. Basil may be stored in this way, but do not refrigerate, as the herb may blacken.

Herbs from your garden can be used medicinally or enjoyed in food throughout the year. Careful preparation can ensure their effectiveness and usefulness for months.

Sources:

"Better Homes and Gardens New Cookbook, Special Edition Pink Plaid," Des Moines, Iowa: The Meredith Corporation, 2006.

Bairacli-Levy, Juliette de, "Common Herbs for Natural Health," Woodstock, NY: Ash Tree Publishing, 1997.

Duke, James A., PhD, "The Green Pharmacy," New York, NY: St. Martin's Press, 1997.

Lust, John, "The Herb Book," New York, NY: Benedict Lust Publications, 2001.

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