Preserving Fresh Herbs Picked in August
August is the prime month for lush, aromatic garden herbs—basil, parsley, chives, dill, oregano, mint, and more are overflowing. Don’t let your bounty go to waste! With a little effort, you can savor their fresh flavors in your kitchen all through autumn and winter. Here’s how to harvest, dry, freeze, and store your August herbs for year-round use.
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Step 1: Harvesting at the Peak
- Pick in the morning: Oils (and flavor) are most concentrated after dew dries, before full sun.
- Choose healthy, pest-free stems and leaves.
- Snip above a leaf node: Encourages bushy regrowth for another flush this season.
- Harvest before flowering for the brightest flavors, unless you want coriander or dill seeds.
Step 2: Drying Herbs (Best for: thyme, oregano, sage, mint, rosemary)
- Bundle small bunches with string or elastic, and hang upside down in a cool, dry, airy place out of direct sunlight.
- For more delicate leaves (basil, parsley, chervil), spread on a rack or kitchen towel.
- Dry until leaves are crisp—usually 1–2 weeks depending on the herb and humidity.
- Strip dried leaves from stems, crumble, and store in airtight jars or envelopes, labelled and dated.
Step 3: Freezing Herbs (Best for: basil, parsley, chives, dill, coriander)
- Rinse and chop herbs finely, pat dry.
- Pack into ice cube trays, cover with water or olive oil, then freeze.
- Transfer cubes to labeled freezer bags; pop straight into winter stews, soups, or sauces.
- Alternatively, freeze stems and whole leaves flat, then bag; use straight from frozen.
Step 4: Infusing Oil or Vinegar
- Add cleaned, dried sprigs to a bottle of olive oil or vinegar.
- Store in a cool, dark cupboard for 2–4 weeks, then strain.
- Use infusions for salad dressings, roasting, or dipping bread.
Storage Tips
- Keep dried herbs away from heat and light for best flavor.
- Use dried herbs within one year, frozen within six months.
- Label everything clearly—herbs look (and smell) similar when preserved!
Fresh herbs saved in August are a gift for the months ahead—brightening up roasted veg, soups, and breads, or simply bringing a whiff of summer to your winter kitchen.