After the harvest
Preserving Fresh Herbs from Your Kratky Harvest
A healthy Kratky herb container can produce more than you cook with. Freezing and drying keep that harvest for the months ahead, if you match the method to the herb.
Match the method
Freeze Soft Herbs, Dry Woody Herbs
The simplest rule: soft, leafy herbs freeze better than they dry, and woody herbs dry well. Drying works by removing water, and soft herbs lose most of their flavor with it. Woody herbs keep their flavor in oils that survive drying.
Harvest for preserving in the morning, after the plants have had their night of rest, and just before flowering when flavor is at its peak. Cutting a big harvest also does the plant good: most Kratky herbs regrow bushier afterward.
freezeor dry
Which herb, which method
The Best Way to Keep Each Herb
Freeze: basil, parsley, chives, cilantro
These keep color and flavor best frozen. Dried, they turn dull and dusty.
Dry: thyme, oregano, rosemary
These dry beautifully and taste almost as strong as fresh.
Either: mint
Mint dries well for tea and freezes well for cooking and drinks.
Freezing
How to Freeze Fresh Herbs
Wash and dry
Rinse the leaves and pat them completely dry.
Chop
Chop them finely, or leave small leaves like thyme whole.
Pack into ice cube trays
Fill each cube with chopped herbs, then top with water or olive oil.
Freeze and bag
Once frozen, pop the cubes into a labeled freezer bag.
Cook from frozen
Drop a cube straight into soups, sauces and stews.
Food safety
A Note on Herbs in Oil
Fresh herbs covered in oil should be kept frozen, or in the refrigerator and used within a few days. Never store fresh herbs in oil at room temperature: low-oxygen oil can let harmful bacteria grow. Frozen oil cubes are safe and convenient.
Drying
How to Dry Woody Herbs
Air drying: tie small bundles of thyme, oregano or rosemary stems and hang them upside down somewhere warm, dry, airy and out of direct sun. They are ready when the leaves crumble easily, usually in one to two weeks.
Faster drying: spread the sprigs on a tray in a dehydrator or an oven at its lowest setting with the door ajar, checking often so they don't scorch.
Strip the dried leaves off the stems and store them whole in an airtight jar, away from light and heat. Crush them just before using; whole leaves keep their flavor longer than ground.
1-2weeks to air dry
Short term
Keeping Cut Herbs Fresh for a Few Days
- Basil: stand the stems in a glass of water on the counter, like flowers. The refrigerator blackens basil.
- Parsley and cilantro: stand the stems in a jar of water in the refrigerator, loosely covered with a bag. For more on cilantro, see storing fresh cilantro on our sister site.
- Chives, thyme, oregano and rosemary: wrap in a slightly damp paper towel in a bag in the refrigerator.
- Mint: either way works; a jar of water in the refrigerator keeps it longest.
Other ways
Pesto, Herb Butter and Herb Salt
Freezing and drying are not the only ways to keep a harvest. Pesto uses a lot of basil or parsley at once and freezes well; leave out the cheese and stir it in after thawing. Herb butter, softened butter mixed with chopped chives, parsley or thyme, rolls into a log you can freeze and slice.
Herb salt is a good use for rosemary and thyme: blend fresh leaves with coarse salt, spread it out to dry for a few days, and keep it in a jar. And for a quick win, steep a handful of fresh mint in hot water for tea, then freeze the rest in ice cubes for drinks.
FAQ
Preserving Herbs Questions
How long do frozen herbs last?
For the best flavor, use them within about six months.
How long do dried herbs keep?
About a year in an airtight jar away from light. They are still safe after that, just weaker.
Can I freeze whole basil leaves?
They turn black. Blanch them for a few seconds first, or chop them into oil or make pesto before freezing.
Is it better to preserve or just keep growing?
Both. A Kratky container keeps producing for months, but harvesting heavily and preserving the extra keeps plants bushy and gives you herbs when the container is being restarted.
Can I dry herbs in the microwave?
Small amounts, yes, in short bursts between paper towels, but it is easy to scorch them. Air drying gives better flavor.
Related Kratky Herbs
Growing for the freezer? Parsley and chives are the most productive herbs to freeze.