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How to Preserve Fresh Herbs 3 Ways

Do you have a bounty of fresh herbs that you would like to preserve? Here are three methods.

Oven Dry

Preheat oven to 185°F. Separate washed and dried herbs into smaller sprigs and set on a parchment paper-lined baking sheet. Set in the oven, with oven door slight ajar. Dry herbs until completely dry and crumbly, about 30 to 90 minutes, depending on the type. Cool herbs, and then crumble and store in a sealed jar.


Chop herbs, set in a bowl, moisten with a bit olive oil or stock, and then spoon into an ice cube tray and freeze. Unmould and place herb cubes in a freezer bag. Keep frozen until ready to add to a soup, sauce or other dish.


Layer chopped herbs, such as rosemary, sage and thyme, in a jar with coarse sea or kosher salt. The top and bottom layers should be salt. Store jar in a cool, dark place until needed. The salt will draw the moisture from the herbs, preserving them. This herb-flavoured salt is great to sprinkle on roasts.