Preserving Fresh Herbs

Learn four methods to preserve fresh herbs: Air Drying, Powders, Freezing, Extracts, and Oxymels

Herbal Properties
 ● Rosemary -- energy, circulation, digestion, nerves
 ● Sage -- antifungal, antibacterial, antiviral; used for digestive problems
 ● Thyme -- for upper respiratory infections, coughs, bronchitis; also antiviral and antibacterial
 ● Oregano -- for upper respiratory infections, also antiviral and antibacterial
 ● Mint -- stomach soothing, digestive aid
 ● Raspberry Leaves -- rich in antioxidants and iron; used for PMS and menstrual cramping
 ● Lemon Verbena -- reduces inflammation and fever, strengthens muscles, boosts immunity, digestive aid, relieves stomach issues
 ● Basil -- to ease inflammation and joint pain; for mental fatigue, stress, and depression
 ● Chamomile -- for improved sleep quality and to promote digestive health
 ● Hyssop -- used for digestive and intestinal problems including liver and gallbladder conditions and loss of appetite; also for respiratory problems
 ● Shiso -- antifungal, antibacterial, antiviral; high in iron, calcium, and carotene; used for respiratory problems, improved immunity, and digestive upset
 

 Works best with herbs with low moisture content: bay, dill, oregano, rosemary, and thyme.

Indoor Air Drying
 ○ Harvest branches, remove dry or diseased leaves, and clear bottom inch of each stem
 ○ Tie stems in bundles and hang upside down
 ○ Place bundle in a holey paper bag & label
 ○ Hang upside down in warm, airy, dry room for ~2 weeks (avoid kitchen for heat and steam)

Make a Powder
 ○ Mortar & pestle, clean coffee grinder, food processor
 ○ Jar & label, and discard any jar that grows mold, and re-dry any jars that show signs of moisture
 ○ Store jars in a cool, dry place away from direct sunlight
 ○ 1⁄4 part dried = 1 part fresh
 ○ Use within 1 year
 

Freeze as Individual Leaves:
 ○ Clean, dry, and separate leaves from stalks
 ○ Spread individual leaves flat on a cookie sheet and cover with waxed paper or plastic wrap
 ○ Freeze 2hrs to overnight
 ○ Store in zippered bags
 

Freeze as “Ice Cubes”
 ○ Clean, dry, and chop herbs and add one tablespoon to each portion; cover with water in an ice cube tray
 ○ Alternatively, blend fresh herbs with a preferred cooking oil and freeze in individual cube portions
 

 ● Extracts use alcohol to pull beneficial nutrients from the herbs over time
 ● Use 80 Proof (40% alcohol by weight) vodka + fresh herb leaves
 ● Clean and dry herb leaves well, then chop roughly
 ● Pack leaves into a small jar, leaving a bit of wiggle room
 ● Fill jar with vodka to cover the leaves
 ● Store out of direct sunlight, shaking daily for 6-8 weeks
 ● Strain out leaves and enjoy, storing out of sunlight
 ● Can use same method to make homemade vanilla extract
 

 ● A sweet & sour herbal syrup, from Latin “oxymeli” meaning “acid and honey”
 ● Made of 1 part herbs + 3-4 parts vinegar and honey
 ● Vinegar helps draw out beneficial vitamins and minerals, and both honey and vinegar act as preservatives
 ● Keep refrigerated or in a cool, dark place for ~1yr
 

Hot Method:
 ○ Use 2x the allotted amount of vinegar and simmer for 15-30 minutes with desired herbs
 ○ Strain & mix finished product with an equal part honey
 ○ ~1 year shelf life
 

Cold Method:
 ○ Fill small jar 1⁄2-3⁄4 full of herbs
 ○ Pour honey over herbs, then vinegar; about half and half, or more vinegar to taste; Stir
 ○ Shake daily for ~2 weeks, then strain herbs out, bottle it and store in a cool place or the refrigerator
 

 1. Clean the jars

2. Choose flavoring / aroma

3. Choose an oil (EVOO for cooking; baby or almond oil
 for cosmetics)

4. Fill container: 1c plant material, 2c oil

5. Leave in sun for a few days, until plant material begins to brown

6. If not strong enough, strain and repeat with fresh plant material

7. When to your liking, strain thoroughly and put in a clean bottle

8. Store in cool, dry place