Saving Culinary Herbs Harvested in August

August is when parsley is lush, basil’s at its peak, and chives, mint, oregano, and thyme can practically take over the garden. If you have more herbs than you can use fresh, don’t let the summer’s bounty go to waste! With a little effort now, you can bring the taste (and the scent) of August to your kitchen all autumn and winter.

Why Save Herbs in August?

• Best flavor: Herbs harvested in late summer are packed with essential oils—more aroma and taste.
• Zero waste: Put all those leafy stems to use instead of letting them bolt or fade.
• Budget-wise: A winter supply of dried or frozen herbs means fewer supermarket trips.

How to Harvest Culinary Herbs in August

• Pick in the morning: After dew dries, for highest oils and freshness.
• Choose healthy, undamaged stems: Avoid anything yellowed, pitted, or pest-eaten.
• Pinch or snip above a leaf joint: Encourages bushy regrowth and doesn’t stress the plant.
• Harvest before flowering: (unless you want seeds as well)

Best Methods for Saving August Herbs

1. Air Drying (Best for: thyme, oregano, sage, rosemary, marjoram, mint)

• Tie small, loose bunches with string or elastic.
• Hang upside down in a cool, dry, dark spot with good airflow.
• Once leaves are crispy (7–14 days), strip from stems and store in glass jars or paper envelopes.
• Label and date everything!

2. Freezing (Best for: basil, parsley, chives, coriander, dill)

• Chop herbs or leave as whole leaves.
• Pack into ice cube trays, cover with water or olive oil, and freeze.
• Once frozen, pop cubes into labeled freezer bags or containers.
• Alternatively, freeze flat on trays and transfer to bags—no thawing needed before using.

3. Herb Infused Oils & Vinegars (Optional)

• Add clean sprigs to a bottle of oil or vinegar.
• Let stand in a cool, dark place for 2–3 weeks, then strain out solids.
• Use for dressings, bread dipping, or to finish dishes.

Storage & Use

• Store dried herbs away from direct light and moisture. (A cool cupboard or pantry works well.)
• Crumble only as needed: This keeps flavor locked in.
• Frozen herbs are best used straight from the freezer—stir into soups, sauces, or casseroles.
• Dried herbs add instant flavor to rubs, stews, and roasts through autumn and winter.

With just a little care, your August herb harvest can flavor months of home-cooked meals—and remind you of summer, long after your garden is sleeping.

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