A collection of 20 different recipes and techniques to preserve your herbs and their flavor so you can enjoy them all year long!
Everything from freezing and drying herbs, to making simple syrups, to quite a few pestos!
Nothing like opening a jar of basil pesto from the freezer, in the middle of winter, to bring back the memory of hot summer days.
Don't you love your bounty of fresh summer herbs? Wouldn't it be great if you could enjoy that flavor all year long?
Well, you can!
I have a collection of 20 different recipes and techniques preserve your herbs! In some we are preserving the actual herb and in others we are capturing it's flavor and essence.
They are organized by herb, so browse to find out how to preserve your favorite herb!
Did you know arugula is an herb? It is. I thought it was a lettuce and we eat it as a lettuce, but it's actually an herb.
If you've never tried Arugula Pesto you are in for a treat! We love it's slight bitterness. I keep jars of it in the freezer to toss on pasta for quick weeknight dinners, or like in this recipe - to top soups!
Basil is my favorite herb to grow. We enjoy it all summer long in salads, on pizza and of course pesto.
My two favorite ways to preserve basil is by making a pesto and freezing it and making a basil vinegar.
I freeze the pesto in jars to sauce pasta and in ice cube trays for garnishing soups.
The basil vinegar is amazing drizzled on salads in the winter, also great for pan sauces!
I grow two types of chives - regular chives and garlic chives. The garlic chives are perfect for adding a soft onion flavor and the garlic chives add a soft garlic flavor.
Chive pesto is absolutely amazing on roasted potatoes. I usually freeze it in jars or use an ice cube tray.
You can also use the chive blossoms to make vinegar!
If you're in the cilantro-loving camp, you are going to love this cilantro pesto!
I use this in the middle of winter on pizzas, sandwiches and pasta!
I don't have a post for drying lavender, but you can use the same technique that I use for drying thyme that's posted below.
However, I do want to share with you one of my favorite ways to preserve the essence of lavender - lavender infused gin!
It makes the most romantic cocktails with a soft floral flavor - also makes a great gift!
If you want to turn any cocktail into a delicious floral cocktail with lavender simple syrup.
How to preserve mint
If you grow mint, you know you have plenty to preserve! So, I have plenty of ways to preserve it!
Mint pesto is delightful on pasta, roasted vegetables, fish or chicken. I keep jars of it in the freezer.
I also freeze simple syrups and this mint lemon simple syrup is the most versatile. It goes in cocktails, hot tea, iced tea, and even drizzled on baked goods!
Holiday baking means lots of mint cookies and treats - don't buy expensive little bottles of mint extract when you can make your own!
After throwing away too many bags of parsley found languishing in the produce drawer, I started making and freezing this parsley pesto.
We use it on pizzas, pasta, sandwich, roasted veggies (and meats,) and to top soups.
Rosemary stays evergreen in my garden all winter long unless it gets really cold. So, I don't have a huge need to preserve it like the more delicate herbs.
However, I love using it in a simple syrup to make delicious fall cocktails and it is fabulous in an herb salt.
The herb salt, by the way, makes wonderful gifts for the holidays!
Sage is definitely an herb that you need to preserve. It flourishes all summer long, but then when I need it the most (around the holidays) it's gone.
I dry it (like the post on drying thyme) or I also freeze it!
Tarragon is one of my favorite herbs, which is why I have so many ways to preserve it.
I love to use it year round and tarragon vinegar is such quick and easy way to add that sweet tarragon flavor. I use it in pan sauces, vinaigrettes and in marinades.
Tarragon butter is amazing on grilled steaks, tucked in under the skin on roasted chickens or use it to make delicious pan sauces.
I freeze jars of tarragon pesto to use on roasted chicken, stirred into sauces or even thinned into a vinaigrette.
Thyme is another herb that stays semi evergreen for me, especially if we have a mild winter. Sometimes I plant it in pots and bring in the whole pot in the winter.
Thyme is one of my favorite herbs to dry. It dries beautifully and holds it's flavor.
It also makes an amazing vinegar, that I use all winter long in vinaigrettes.
For cocktails, I love using thyme simple syrup (which I freeze) and a blackberry thyme vodka!