The short answer: to preserve fresh herbs, dry the hardy ones (rosemary, thyme, oregano, sage) and freeze the tender ones (basil, parsley, coriander, chives, dill) in oil or water. Dried herbs keep about a year in a dark jar. Frozen herbs keep 3 to 6 months. Herbs infused into oil or butter need the fridge.
In late summer a single basil plant gives more leaves than a kitchen can use in a week. Knowing how to preserve fresh herbs saves that harvest for winter. The trick is to match the method to the herb. Woody herbs with tough leaves dry beautifully. Soft, leafy herbs turn brown and dusty when dried, but freeze well. Both kinds also make good infused oils and butters.
| At a glance | |
|---|---|
| Dry | Rosemary, thyme, oregano, sage, bay; keeps about a year |
| Freeze | Basil, parsley, coriander, chives, dill; keeps 3 to 6 months |
| Infuse | Any herb; oil or butter, kept in the fridge |
| Swap | 1 teaspoon dried for about 1 tablespoon fresh |
What you need
- Fresh herbs, picked dry, in the morning if they are from the garden
- Kitchen string or rubber bands, for hanging bundles
- An ice-cube tray and freezer bags
- Olive oil or melted butter, for freezing tender herbs
- Clean, dry glass jars with lids
How to preserve fresh herbs, step by step
- Pick and sort. Pick herbs when they are dry. Remove yellow or damaged leaves. Split them into hardy herbs and tender herbs.
- Rinse and dry. Rinse only if needed. Then dry them completely with a salad spinner or a clean towel. Wet leaves go mouldy.
- Dry the hardy herbs. Tie small bundles and hang them upside down in a warm, dry, airy room out of direct sun. They are ready in 1 to 3 weeks, when the leaves crumble.
- Freeze the tender herbs. Chop them, pack them into an ice-cube tray, and top up with olive oil or water. Freeze, then move the cubes to a labelled bag.
- Store. Strip the dried leaves from the stems and keep them whole in a dark, airtight jar. Crush them just before cooking.
Drying herbs faster
Hanging works best, but it is slow. Two faster options:
- Oven: spread leaves on a tray in one layer. Dry them at the lowest setting, no higher than 82 °C (180 °F), with the door open. They take 3 to 4 hours. Heat costs some colour and aroma, so air drying gives the best result.
- Microwave: spread the leaves between two sheets of kitchen paper. Heat on high for 1 minute, then in 30-second bursts, stirring each time. A cup of leaves takes 2 to 3 minutes in total.
Freezing herbs three ways
- Oil cubes: best for basil and herbs you will cook with. Drop a cube straight into a hot pan.
- Water cubes: good for soups and stews.
- Flat in a bag: chop, press flat in a freezer bag, and break off what you need. Good for parsley and chives.
Frozen herbs lose their crisp texture, so use them in cooked dishes or sauces, not as a garnish.
Infusing herbs in oil and butter
Infusing keeps the flavour of a herb in fat, ready for dressings, roasting and bread. Dried herbs make an oil that keeps for a month in the fridge. Fresh herbs give a greener taste but only keep 4 days.
The NOIDS Herb Lab makes this hands-off. Put dried herbs and oil or butter in the Glass, stay under the MAX mark, and cover it with the Dish Lid. The Oil function holds 100 °C / 212 °F for about 120 to 180 minutes, then cools by itself. Strain it through the Filter Set. Try it with our rosemary-infused olive oil or basil oil.
For butter, a quicker route is to mix chopped herbs into soft butter. Our compound butter guide shows how, and the logs freeze for months.
How long preserved herbs keep
| Method | Where | Keeps |
|---|---|---|
| Dried, whole leaves | Dark, airtight jar | About a year |
| Frozen in oil or water | Freezer | 3 to 6 months |
| Fresh herbs in oil | Fridge | Up to 4 days, or freeze |
| Dried herbs in oil | Fridge | About a month |
| Herb butter | Fridge or freezer | 5 days chilled, 3 months frozen |
A food-safety note: fresh herbs and garlic covered in oil can grow harmful bacteria at room temperature, with no change in smell or taste. University food-safety guidance says to keep them in the fridge and use them within 4 days, or to freeze them.
Keeping herbs fresh for a week
- Tender herbs: trim the stems and stand them in a glass of water, like flowers. Keep basil on the counter. Put parsley and coriander in the fridge with a loose bag over the top.
- Hardy herbs: wrap them in a slightly damp paper towel and keep them in a bag in the fridge.
Questions
What is the best way to preserve fresh herbs?
Dry hardy herbs like rosemary, thyme and oregano. Freeze tender herbs like basil, parsley and coriander in oil or water. Both keep the flavour for months.
Can you dry basil?
You can, but it loses most of its flavour and turns brown. Freezing basil in olive oil keeps much more of its taste.
How long do dried herbs last?
About a year in a dark, airtight jar. Keep the leaves whole and crush them just before cooking for the best flavour.
How much dried herb replaces fresh?
Use about 1 teaspoon of dried herb for 1 tablespoon of fresh. Dried herbs are more concentrated, so taste as you go.
Can I keep herb-infused oil at room temperature?
No. Keep it in the fridge. With fresh herbs, use it within 4 days. With dried herbs, use it within about a month. Penn State Extension allows up to 3 months; we use the shorter time.
