Growing Your Own Fresh Herbs
Having a kitchen herb garden brings the joy of harvesting fresh herbs right outside your door. With some planning and basic gardening skills, you can grow popular culinary herbs like basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme.
When to Plant an Herb Garden
In most climates, late spring is the optimal time to plant an outdoor herb garden so the seedlings can establish roots before summer heat arrives. However, it’s also possible to grow herbs indoors year-round or have a productive fall crop. Check your USDA Hardiness Zone and research the best planting times for the herbs you want to grow.
Choosing a Site
Pick a sunny spot for your herb garden with well-drained soil. Most culinary herbs thrive in full sun and require good drainage. Amend dense soil with organic compost to improve texture and nutrients if needed. If you have poor soil conditions, consider building raised beds for your herbs.
Deciding What to Plant
Think about which fresh herbs you use most in your everyday cooking and focus on those. Popular choices are basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme. Read seed packets or plant tags to learn about mature plant size, sunlight needs and other growing requirements before making final selections.
Planting Methods
Herbs can be planted from seed, seedlings/transplants or established plants. Growing from seed takes patience but it’s rewarding to nurture herbs from the beginning. For quicker gratification, buy young plants. Take care not to overcrowd herbs; give them ample room to reach maturity. Create an attractive layout by interplanting herbs with edible flowers and vegetables.
Ongoing Care
Consistent watering is key, especially when herbs are first planted. Established herbs are somewhat drought-tolerant but produce best with average moisture. Apply a balanced liquid fertilizer every 2-3 weeks during the growing season. Prune herbs frequently to encourage bushy growth; harvest often as well. Protect seedlings from late frosts with floating row covers. Cut back perennial herbs in fall. Mulch beds to conserve soil moisture and insulate plant roots.
By taking the time to properly plan and care for an herb garden, you’ll reap wonderful rewards – armloads of fragrant fresh herbs to flavor all your favorite recipes, from garden to table.
Popular and Easy-to-Grow Culinary Herbs
Even novice gardeners can successfully grow flavorful culinary herbs with minimal effort. Many herb varieties are low-maintenance, unfussy plants that thrive with basic care. Focus on a few of the most versatile, simple-to-grow options to easily incorporate homegrown goodness into everyday meals.
Basil
Sweet basil is arguably the most popular herb for home gardens. This tender annual loves warm weather and does best when seeded or transplanted after any danger of frost has passed. Give basil full sun exposure and well-drained soil with average fertility and consistent moisture. Pinch off flower buds to encourage more leaf production. Harvest by snipping sprigs above leaf nodes. Basil adds its trademark aroma and flavor to pasta sauces, pesto, sandwiches, salads and more. Try growing different types like lemon basil, cinnamon basil or African blue basil.
Parsley
A hearty biennial grown as an annual, parsley can tolerate partial shade and withstand cool temperatures. Curly and flat-leaf Italian parsley varieties have excellent germination rates from seed, making them extremely easy herbs to grow from seed even for inexperienced gardeners. Sprinkle parsley leaves over finished dishes for a burst of fresh flavor and bright color. Use the stems to add flavor to stocks and soups.
Chives
Slender grass-like chives thrive planted in containers or garden beds. These perennial bulbs multiply each year for an abundant supply, making them one of the simplest herbs to grow. Give chives full sun and well-drained soil. Snip pieces off the hollow leaves as needed; the plant will continue producing all season long. Mild onion-flavored chives enhance the flavor of baked potatoes, omelets, salads, cream cheese spreads and more.
Cilantro
Cool weather is no match for quick-growing cilantro. Sow seeds directly in the garden 2-3 weeks before the last expected frost date. Make small, frequent sowings for a continuous supply of fresh leaves through early summer before the herb bolts. The long taproot makes transplanting seedlings tricky. Cilantro adds its distinctive flavor to salsas, guacamole, Asian-inspired dishes, marinades, chutneys and more.
Oregano
This aromatic perennial herb thrives with little care, making it an effortless addition to an edible garden. Give oregano full sun and well-drained soil. Clip sprigs as needed once the plant is established. The bold flavor stands up to cooking and adds depth to pasta sauce, pizza, roasted vegetables, meat rubs, marinades and more. Greek and Italian oregano varieties have excellent hardiness and flavor.
Thyme
Another hardy perennial, thyme flourishes in home herb gardens with basic care. Its tiny leaves pack an intense flavor punch, making it a versatile seasoning for soups, stews, roast meats and vegetables. With good drainage and full sun exposure, thyme will continue producing its woody stems and strongly scented leaves for years. Lemon thyme also offers a refreshing citrusy twist.
Sage
Salvia officinalis thrives for years in garden beds and containers, providing an abundance of soft, flavorful gray-green leaves. Although technically a perennial, common garden sage grows best when replaced every 2-3 years. The herb’s earthy, slightly peppery flavor enhances fall dishes like roast turkey and pumpkin soup, along with year-round favorites like pork, pasta and bean dishes. Harvest sage by snipping stems as needed.
No matter what your favorite cuisines, incorporating homegrown herbs elevates the flavors of everyday home cooking. Even novice gardeners can succeed with easy-care herbs like parsley, basil, oregano and chives. Choose varieties suited to your regional climate and gardening conditions for the best results. With the right plants and basic care, your kitchen is just steps away from fresh-picked flavor all season long.
Harvesting and Preserving Homegrown Herbs
One of the great joys of having your own herb garden is being able to harvest fresh herbs to use in cooking. However, herbs grown at home tend to produce faster than you can use them. Preserving herbs allows you to enjoy their flavor year-round. Here are some tips on harvesting herbs from your garden and preserving the bounty.
When to Harvest Herbs
Most herbs are best harvested just before flowers appear. This is when the flavorful essential oils in the leaves are at their peak. The best time of day to harvest is in the morning after any dew has dried but before the sun gets too hot. The heat causes the aromatic oils to evaporate quickly after cutting.
Harvest herbs by cutting whole stems near the base of the plant. Be careful not to damage the growing parts that will produce more herbs. After harvesting, remove any dead or damaged foliage and rinse herbs gently under cool water before drying or freezing.
Drying Herbs from Your Garden
Air drying is the easiest method for preserving fresh herbs from your garden. Simply gather clean herb stems into small bundles, secure with twine or rubber bands, and hang bundles upside down in a warm, dry, dark place with good airflow. Most herbs will be fully dry in one to two weeks. To test for dryness, rub leaves between your fingers – they should crumble easily. Once dried, you can either leave herbs whole or crumble them to store in airtight containers. Dried herbs will retain optimum flavor for up to a year.
Freezing Garden-Fresh Herbs
Freezing is another great way to preserve the flavor and color of freshly harvested herbs. First, gently rinse herbs and pat thoroughly dry with paper towels or a clean dish towel. Next, strip leaves from thicker stems which can be bitter. Chop or purée leaves in a food processor. Pack chopped herbs into ice cube trays, either plain or with a bit of water or olive oil to help prevent browning. Once frozen, pop herb cubes into freezer bags or airtight containers. Frozen herbs will keep for 6-12 months.
Herb-Infused Vinegars and Oils
Infusing your harvested herbs into vinegar or oil is an easy way to impart herbaceous flavor into your cooking all year long. For vinegar, lightly bruise washed fresh herbs and pack into a sterilized glass jar. Heat vinegar to a simmer, let cool slightly, then pour over herbs until jar is full. Cap tightly and store for 2-6 weeks, shaking occasionally, then strain out solids. For oil, add clean dried herbs or freshly chopped herbs to a sterilized glass jar and cover completely with olive, vegetable or nut oil. Allow to infuse for 2 weeks up to 2 months before straining out the herbs. Store infused oils in the fridge for up to 6 months.
Making Herbal Butters and Pastes
Fresh herbs can also be preserved by blending with butter or oil to make flavorful herbal spreads perfect for finishing grilled meats, seafood, vegetables and more. To make herbed butter, allow 1 stick of butter to soften at room temperature, then mix in 2-3 tablespoons (or more to taste) of chopped fresh herbs like parsley, basil, thyme or sage until well combined. Form into a log, wrap tightly and chill before slicing and serving. For herbal pastes, pulse herbs with a small amount of olive oil in a food processor. Freeze extra pastes in ice cube trays for instant flavor all year round.
Get Creative with an Herb Garden Bounty
When your herb garden starts producing more than you can use, get creative with preservation so none goes to waste. Air-drying whole herbs, freezing chopped herbs, and infusing herbs into vinegars, oils and butters are all easy methods for stocking your kitchen with homegrown herbal flavor to enjoy From Garden to Table all year long. With a little planning and preparation, you’ll never have to buy flavorless dried herbs from the store again.
Simple Recipes Using Fresh Garden Herbs
Nothing beats the bright, vibrant flavor of just-picked herbs from your own garden. With a little planning, you can have herbs growing right outside your back door for convenient harvesting all season long. From classic basil pesto to herb-infused lemonades and everything in between, your homegrown herbs can transform ordinary ingredients into something extraordinary.
One of the easiest ways to put your garden bounty to use is in fresh herb salads. Simply tear or chop your favorite herbs like parsley, basil, cilantro, chives, dill, oregano, and thyme into bite-sized pieces. Toss the fresh herbs with mixed salad greens, cherry tomatoes, cucumbers, and a simple vinaigrette. The possibilities are endless when it comes to improvising fresh herb salad mixes right from your backyard.
Fresh herbs also serve as flavorful, low-calorie additions to lean proteins like chicken, fish, tofu, and eggs. Try mixing chopped tarragon, dill, or chives into chicken or tuna salad. Or sprinkle rosemary, thyme, or oregano over salmon, white fish, or tofu before baking or grilling. Poaching eggs in an herb-infused vinegar, like tarragon white wine vinegar, adds bright flavor without extra calories or fat.
One of the most classic ways to use abundant garden herbs is to make fragrant, flavorful compounds like pesto, herb butter, or infused oils. Blend basil, garlic, lemon juice, and pine nuts into a vivid green pesto to toss with whole wheat pasta or spread over protein-packed legumes like chickpeas or white beans. Mix chopped parsley, dill, or other soft herbs into smooth herb butter to melt over steamed veggies or spread onto fish. Infuse olive oil or vinegar with herbs like rosemary, thyme, oregano or tarragon to make herb-infused oils and vinegars, which can then be used in all kinds of recipes.
When life gives you an abundance of herbs like basil, cilantro, and parsley, look to global cuisines for inspiration on using them up. Thai and Vietnamese cuisines utilize loads of fresh herbs like cilantro, basil, and mint, which you can grow right at home. The key flavors in chimichurri sauce from Argentina are parsley and oregano. Indian and Middle Eastern dishes make delicious use of fresh cilantro. Growing your own makes enjoying the authentic flavors of these herb-centric cuisines affordable and convenient.
One tip for using up a big basil harvest is to make large batches of basil lemonade or basil iced tea. Use about 1 cup of lightly packed fresh basil leaves per 4 cups of lemonade or iced tea. Muddle the basil with a bit of sugar to release its oils before steeping the leaves in your lemonade or tea for a few hours. Strain out the leaves and you’ll have a refreshing herb-kissed drink to enjoy all week long. Add a splash of vodka or gin if you want to turn it into summery basil cocktails for adults.
With just a little creativity, the herb garden can keep your kitchen stocked with fresh flavors all season long. No matter what’s thriving at the moment, look to cuisines from around the world as inspiration for using up whatever you have growing in abundance. From Thai basil stir-fries to chimichurri steak, herby tabbouleh salads to herbed compound butters, the possibilities for putting those garden herbs to work are endless.
Herb-Infused Oils, Vinegars, and Butters
Infusing oils, vinegars, and butters with fresh herbs from your garden is an easy way to add flavor to all kinds of recipes. These infusions capture the essence of herbs at their peak freshness, allowing you to enjoy their flavor long after the growing season is over.
The best herbs to use for infusions are more delicate leafy herbs like basil, tarragon, chives, parsley, cilantro, dill, oregano, thyme, rosemary, sage, and mint. Woodier herbs like rosemary, thyme, and sage also infuse very well. From Garden to Table: Simple, Fresh Herb Recipes for the Home Gardener teaches home gardeners how to make the most of their herb harvest through infusions.
To make an herbed oil, finely chop clean, dry herbs and put them in a clean glass jar. Cover completely with a mild tasting oil like canola, grapeseed, or light olive oil. From Garden to Table recommends using 1 cup loosely packed herbs to 2 cups oil. Let this infuse for 2-6 weeks, shaking the jar every few days. Strain out the herbs through cheesecloth and your oil is ready to use! Store in the fridge for up to 6 months.
Herb-infused vinegars can be made in the same way, using a mild vinegar like white wine, champagne, or rice vinegar. Let it infuse for 2-4 weeks before straining out the herbs. An easy variation is to add some peppercorns, garlic cloves, citrus zest, or other spices along with the herbs. Herb-infused vinegars make excellent salad dressings and marinades.
For herbed butters and spreads, use soft, fresh herbs like basil, dill, cilantro, parsley, chives, tarragon, or mint. Finely chop the cleaned herbs and mix them with softened, room temperature butter or cream cheese. Add up to 1 cup packed herbs per 1 cup butter or 8 ounces of cream cheese. Shape into a log, wrap tightly and refrigerate for up to 2 weeks. Slice off what you need for cooking, baking or spreading on bread.
These herb infusions are simple to prepare at home with herbs right from your garden, allowing you to enjoy From Garden to Table: Simple, Fresh Herb Recipes for the Home Gardener all year long. Their bright, vibrant flavors will give an herbal boost to all kinds of everyday foods. Infuse olive oils, vinegars and butters with your favorite herbs and explore creative ways to use them!
Fresh Herb Dips, Sauces, and Dressings
One of the easiest and most delicious ways to use up abundant fresh herbs from your garden is by making quick homemade dips, sauces, and dressings. These versatile condiments can be used to add flavor to everything from appetizers and snacks to main dishes, sides, salads, and more.
Simple Herbed Yogurt Dips
Yogurt makes the perfect base for quick herb-infused dips that pair nicely with raw veggies, breads, potato chips, crackers, and more. Try mixing plain Greek yogurt with chopped chives, dill, parsley, basil, cilantro, or other soft-leaved herbs from your garden. For more texture and flavor, add lemon zest, garlic, spices like cumin or paprika, or finely diced vegetables like cucumber, tomato, or bell pepper. These easy herbed yogurt dips can be made in just 5 minutes. Keep a stash of them in the refrigerator to pull out whenever unexpected guests stop by.
From Garden to Table: Simple, Fresh Herb Recipes for the Home Gardener – Zesty Green Goddess Dip
This tangy and refreshing Greek yogurt and herb dip is delicious with fresh vegetable crudités or chips. It also makes a great sandwich spread or burger topping. Mix plain Greek yogurt with chopped parsley, chives, basil, garlic, lemon juice, and olive oil for a bright, herby flavor. Adjust the quantities of each herb depending on what you have most of in your garden.
Garden Herb Salad Dressings
Making your own salad dressings with homegrown herbs is a great way to use up an abundance of parsley, basil, dill, chives, cilantro, and more. Simply combine fresh chopped herbs with ingredients like olive oil, vinegar or lemon juice, garlic, mustard, and spices to taste. Shake up in a jar and drizzle over fresh garden salads consisting of lettuce greens, tomatoes, cucumbers, carrots, peppers, and other vegetables you’ve grown. Herb-infused dressings also pair nicely with grain-based salads featuring quinoa, farro, brown rice, or pasta.
From Garden to Table: Simple, Fresh Herb Recipes for the Home Gardener – Italian Herb Vinaigrette
This pungent vinaigrette gains lots of flavor from a mixture of classic Italian garden herbs like parsley, basil, oregano, and thyme. Minced garlic and red wine vinegar provide tanginess, while olive oil lends richness. Shake up a batch of this easy homemade dressing to serve over mixed greens straight from your backyard.
Creamy Garden Herb Sauces and Spreads
For an easy sauce that complements vegetables, fish, chicken, and more, purée soft herbs like parsley, cilantro, dill, chives, basil, or tarragon with Greek yogurt, mayo, or sour cream. Mix in lemon juice, garlic, capers, and spices like cayenne or paprika to taste. Use these quick herb sauces and spreads in a variety of ways – as a topping for grilled or roasted vegetables or meat, a dip for breads or crackers, a garnish for soups, or a sandwich spread. Adjust the consistency as needed by adding more or less yogurt, mayo, or milk.
From Garden to Table: Simple, Fresh Herb Recipes for the Home Gardener – Chimichurri Verde
This bright green uncooked sauce from Argentina makes good use of an abundance of parsley and cilantro. Combine the chopped fresh herbs with garlic, olive oil, vinegar, lime juice, and red pepper flakes. Spoon chimichurri verde over grilled meats like steak, chicken, or fish, or use it as a marinade or dipping sauce. It also complements roasted or grilled vegetables like zucchini, eggplant, potatoes, and cauliflower.
As you can see, fresh herbs from your backyard garden can easily be turned into quick and tasty dips, dressings, and sauces to accompany a wide variety of dishes. Experiment with herb combinations and customize flavors to your taste. Making your own condiments with homegrown produce ensures maximum freshness and takes your meals from garden to table.
Main Dishes Spotlighting Garden Herbs
Herbs fresh from your garden can transform ordinary ingredients into extraordinary main dishes. When herbs are at their peak flavor and vibrancy directly after harvesting, that’s the perfect time to highlight them in main dish recipes.
One of the easiest ways to spotlight your homegrown herbs is to use them in compound butters. These flavorful butters can be placed on top of cooked meat, fish, poultry, or vegetables for an instant infusion of herbal flavor. Some delicious combinations include parsley-lemon butter melting over chicken or salmon, mint butter complementing lamb, and chive butter blanketing a baked potato. Whip up a few homemade herb butters to keep on hand for jazzing up all kinds of proteins and sides.
Herb-stuffed whole fish makes for an elegant yet unfussy main course. Stuff the cavity with a blend of chopped herbs like parsley, dill, chives, tarragon and lemon slices. Roast at a high temperature for crispy skin and moist, delicate flesh imbued with the herbal and citrus flavors. Served whole at the table with vegetables on the side, this dish is sure to impress dinner guests.
For a simple weeknight one-pan meal, roast chicken parts or bone-in chicken breasts in a skillet with plenty of roughly chopped rosemary, sage, oregano, thyme and whole garlic cloves, along with onion wedges, quartered small potatoes and baby carrots. The chicken juices, herbs and vegetables all mix together into delicious pan juices that can be spooned over everything when serving.
Pesto is the perfect way to preserve the fresh basil bounty from your garden. The classic Genovese-style green pesto can be tossed with pasta or used to coat meat, fish or vegetables before roasting or grilling. For something a little different, whip up a batch of vibrant red roasted pepper-basil pesto to slather on sandwiches, flatbreads and crostini. Both pesto varieties freeze well too, so you can enjoy that summer basil flavor all year long.
Garden herb pizza is a fun and versatile main dish for family pizza night. Start with a pre-made pizza crust to save time. Brush with olive oil and rub thinly sliced garlic cloves into the crust before baking for extra flavor. Once the crust is crisp, brush with pesto sauce or a quick chopped tomato sauce. Next load the pizza with toppings like chopped basil, oregano, parsley and thyme or slices of fresh mozzarella and tomatoes right from the vine. Kids can help harvest toppings and create their own signature pizza.
Lasagna layered with garden herbs and vegetables makes for the ultimate comfort food dish. Along with the usual layers of pasta, tomato sauce and cheese, add sautéed vegetables like zucchini, spinach and carrots plus handfuls of chopped basil, parsley, oregano and chives. The fresh flavors from the garden make this feel like a brand new lasagna experience. Freeze any leftovers in individual servings for easy reheating later on busy nights.
Simple pan-seared pork chops become special when topped with a quick pan sauce made from apple cider, butter, and sage leaves sautéed until crispy. The sweet and savory sauce pairs perfectly with the juicy chops. Round out the meal with roasted autumn vegetables like Brussels sprouts and squash.
As you can see, herbs freshly picked from your home garden are a simple way to infuse main dishes with flavor and vibrancy. Get creative with stuffings, pestos, pan sauces and herb-infused roasted vegetables to complement proteins and pastas. Be sure to harvest herbs at their peak for maximum flavor. And consider preserving abundant herbs by freezing pestos and herb butters so you can savor garden flavors all year long. With just a little creativity, the herbs from your garden can transform everyday meals into memorable culinary experiences the whole family will love.
Desserts and Drinks with Herbal Flavors
Herbs can add delightful and unexpected flavors to desserts and drinks. Whether grown in your own garden or purchased fresh from a farmers market, herbs like mint, lavender, lemon verbena, and rosemary infuse sweet treats with natural essences that enhance the eating experience.
One of the easiest ways to incorporate herbs into desserts is by making herb-infused simple syrups. These sweet syrups capture the aromatic oils and flavors of fresh herbs through a quick stovetop infusion process using sugar and water. The syrups can then be mixed into beverages like lemonade, iced tea, and cocktails or used to sweeten and flavor everything from fruit salads to pound cakes.
Some tasty herb simple syrup combinations for the home gardener’s kitchen include:
– Lavender Simple Syrup – Perfect for flavoring lemonades, fruit salads, yogurt parfaits, cakes, and more.
– Rosemary Simple Syrup – Lovely addition to fruit desserts, beverages, and even cocktails.
– Thyme Simple Syrup – Use in citrusy desserts and drinks for a herbaceous note.
– Mint Simple Syrup – Use in chocolate desserts, fruit salads, lemonade, mojitos, and so much more.
Herb-infused desserts are another scrumptious way to spotlight your homegrown herbs. One easy idea is to make an herb-infused whipped cream by steeping herbs like lemon verbena, lavender, or thyme in heated cream and then chilling it before whipping into luscious, flavored whipped cream. Dollop these herb-infused creams onto fruit tarts, pies, cakes, waffles, and ice cream for a special touch.
Herbal ice creams and sorbets are also a revelation, with garden herbs like basil, mint, lemon verbena, and even rosemary lending their essences to cooling, creamy, or fruity frozen desserts. Blend fresh herb leaves into your favorite ice cream base before churning or make herb-infused simple syrups to mix into sorbets. Scoop these frozen herbal treats into cones or dishes and garnish with fresh herbs for a showstopping effect.
When abundant herbs like mint, basil, and lemon balm are overflowing in the summer garden, capture their flavors in chilled or frozen herb-infused custards and puddings. These creamy desserts spotlight the garden’s bounty beautifully. Infuse heated milk or cream with fresh herb leaves before blending into egg-rich custard mixtures flavored with vanilla and sugar. Chill or freeze the custards into lush seasonal desserts.
Thirst-quenching herbal beverages like teas, lemonades, sangrias, and cocktails are ideal vehicles for using up a surplus of homegrown herbs. Muddle fresh mint, basil, lemon verbena or other herbs into lemonade or iced tea for an instant flavor boost. Soak herbs like thyme, rosemary, or sage in wine, fruit juice, or vodka to create custom herb-infused beverages. Get creative with the garden’s abundance!
As you can see, herbs offer so much potential for bringing new flavors into desserts and drinks. Whether grown in your own garden or purchased fresh at the farmers market, aromatic culinary herbs create delicious new taste experiences for the adventurous home cook’s kitchen. So get creative, infuse some simple syrups, blend some herb custards, brew some herbal sun tea, and sip and savor the flavors of the season from garden to table.
Storing and Freezing Extra Homegrown Herbs
If you’ve been blessed with an abundant herb harvest from your home garden, you may find yourself with more fresh herbs than you know what to do with. Having a surplus of homegrown herbs is a good problem to have, but without proper storage the herbs will wilt and lose flavor quickly. Fortunately, there are several effective methods for preserving fresh herbs to lock in flavor and nutrients so you can enjoy their garden-fresh taste for months to come.
Proper storage is the key to getting the most out of your herb bounty. With the right techniques, you can keep homegrown herbs fresh for regular use or freeze substantial quantities to have on hand whenever a recipe calls for herbs. Read on to learn the best practices for storing, freezing, and preserving your extra garden herbs.
Short-Term Storage for Fresh Daily Use
If you grow herbs for frequent kitchen use, you’ll want to have some homegrown leaves and sprigs close at hand. Tender herbs like basil, mint, cilantro, and parsley will only stay fresh for a few days at most, but by observing proper storage methods you can still enjoy their just-picked flavor for up to a week or more after harvesting.
Start by gently rinsing harvested herb sprigs and shaking off excess moisture. Make sure no dirt or debris remains. Wrap the bottom stems in a damp paper towel and stand inside a tall container or cup, then cover loosely with a plastic bag. Store in the warmest part of the fridge and use within 3-5 days. Change the paper towel as needed to keep stems moist. This technique prevents wilting while still allowing air circulation.
Another easy way to make homegrown herbs last longer is to stand their stems in a glass or jar of water, just like a bouquet, then loosely cover the leaves with an upside-down plastic bag. Keep on the countertop or in the fridge and change the water every 2 days. Soft herbs will remain fresh for 5-7 days stored this way.
Long-Term Frozen Storage
For abundant harvests of heartier herb varieties like rosemary, thyme, sage, oregano, and tarragon, freezing is the best method for long-term storage. Properly frozen herbs will retain their flavor and nutritional value for up to a year while taking up minimal space in your freezer.
Start by rinsing herb sprigs gently and patting thoroughly dry with paper towels or a salad spinner. It’s important no moisture remains on the leaves before freezing. Next, strip leaves from thicker stems and discard the stems. Smaller tender stems can be left intact. Spread leaves/sprigs in a single layer on a baking sheet and freeze solid, then promptly transfer to zip-top freezer bags or airtight containers. Press out excess air before sealing and label bags with the herb variety and date.
Another space-saving freezing technique is to puree clean, dry herbs into a paste using a small food processor. Transfer the pureed herbs to ice cube trays, top with water or oil, and freeze into cubes. Pop out the frozen herb cubes and transfer to labeled freezer bags for easy long-term storage. Add the cubes straight to cooking pots, sauces, and more as you need them.
Vinegars, Oils & Butters
Infusing your extra herbs into vinegar, oils, or butter before freezing imparts incredible flavor into anything you cook or dress salads with. And these preserved fats and liquids make treasured edible gifts from the garden!
Herb-infused vinegars are simple: pack clean herb sprigs or loosely chopped leaves into jars, cover with your choice of vinegar, screw lids on tightly, and store 3-6 weeks for full flavor infusion before straining into clean bottles. White wine or champagne vinegars work wonderfully.
For oils, gently bruise or crush herbs to release their essential oils then combine in a small saucepan with olive, grapeseed, or other neutral oil. Heat just until bubbles form around the edges, then cool and strain into sterile jars or bottles. Store for up to a month.
Herb butters are made by simply blending chopped tender herbs into softened butter. Form into a log in parchment paper or wax paper, twist ends, and freeze. Slice off pieces as needed for instant herb flavor!
Get Creative in the Kitchen
However you choose to preserve your garden herb surplus, make sure to label all containers and packages clearly with herb types and dates before freezing or storing. Then get ready to add incredible flavor to all your cooking with your homegrown herbs handy all season long. From garden to table, enjoy the simple joys of cooking with herbs nurtured in your own backyard.
Creative Uses for Abundant Basil, Parsley, and More
When your herb garden is overflowing with basil, parsley, and other fresh herbs, it can be challenging to use them all before they go bad. However, there are many creative ways to preserve and utilize an abundance of homegrown herbs.
Pesto
One of the most popular ways to use a lot of basil at once is to make a batch of pesto. This Italian sauce can be made in large quantities and frozen for later use. Simply blend together basil, olive oil, Parmesan, pine nuts, and garlic. Spoon into ice cube trays or small containers and freeze. The pesto cubes can be popped out and thrown into pasta, used to top chicken, fish, or veggies, or spread onto sandwiches and flatbreads.
Herb Butter
Soft herb butter is a compound butter blended with fresh parsley, basil, cilantro, dill, or other tender herbs. Allow the butter to soften at room temperature then mix in chopped herbs, lemon zest, garlic, black pepper, or other spices. Form into a log, wrap in parchment paper, and chill before slicing off pats to put on top of grilled meats, fish, corn, baked potatoes, and more.
Herbal Vinegars
Steeping herbs like parsley, basil, thyme, rosemary, sage, and oregano in vinegar is a simple way to capture their summer essence. White wine vinegar or apple cider vinegar work best. For stronger flavor, first bruise the herbs with a wooden spoon. Funnel the vinegar over the herbs and let steep for 2-3 weeks. Strain and store in the refrigerator. These infused vinegars make great salad dressings, marinades, or can just be drizzled over finished dishes.
Frozen Herb Cubes
One of the easiest ways to preserve an abundance of herbs is to make frozen herb cubes. Simply chop up any extra parsley, cilantro, basil, chives, mint, or other tender herbs. Place tablespoons of the chopped herbs into an ice cube tray, cover with water or olive oil, and freeze. Pop out the frozen herb cubes and transfer to a freezer bag. Add the cubes while cooking soups, stews, sauces, rice dishes and more to provide a boost of fresh herb flavor.
From Garden to Table: Simple, Fresh Herb Recipes for the Home Gardener provides many more ideas for enjoying the herbs from your backyard all year long. With a little creativity, even the biggest harvest can be fully utilized.
