Harvesting and preserving herbs: Instructions

Fresh herbs are among the garden's most delicious treats. In late summer, many herbs like basil, thyme, and oregano reach their peak flavor: Their flowers, leaves, and roots store a particularly high concentration of essential oils. This makes it the ideal time to preserve their aromas. Whether in a traditional spice jar, as frozen herb cubes, flavored oil, vinegar, salt, or syrup—with little effort, the flavors of summer can be enjoyed all year round.

The harvest time is crucial for the quality and shelf life of herbs. A sunny morning is ideal, when the dew has already dried but the sun has not yet reached its peak. This ensures optimal preservation of the aroma and active ingredients. Leafy herbs like basil, sage, or lemon balm are best harvested shortly before flowering, when their aroma is at its most intense. Flower-focused herbs like lavender, oregano, and thyme should be harvested during flowering. Be careful with parsley: This popular culinary herb produces the toxic substance apiol in the second year after flowering and should no longer be used .

Robust herbs such as rosemary, thyme, oregano, sage, savory, mint, and lemon balm are ideal for drying. Harvest whole branches and lightly pat dry. Wash only when heavily soiled to prevent loss of aroma and prolonged drying times . Tie small-leaved herbs into small bunches and hang them upside down in a warm, airy, and shady spot at a maximum temperature of 35 degrees Celsius. Spread large-leaved herbs such as sage or bay leaves individually on cloths or racks, turning them regularly. After a few days, the leaves will be rustling dry and easy to crush. Stored in airtight, labeled jars or bags in a dark place, they will keep for about a year.

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Freezing is the best way to preserve flavor and color for delicate herbs like dill, tarragon, chervil, coriander, parsley, and chives. To do this, pluck the leaves, wash them, and pat them dry. Then place them in labeled freezer containers or bags, either whole leaves or finely chopped, as desired. This saves you a step after thawing. A practical alternative: Place the herbs in ice cube trays, cover with water or oil, and then freeze. This allows you to remove the herb cubes individually later. Basil often loses its flavor and becomes soft when frozen directly. Therefore, it should be briefly blanched, refreshed in ice water, dried, and flash frozen before freezing. Herbs will keep in the freezer for around six months.

Rosemary, thyme, oregano, tarragon, dill, basil, chervil, and lemon balm are among the herbs suitable for pickling. The herbs are thoroughly washed and completely dried. Jars or bottles should be sterilized beforehand. Then, the herbs—supplemented with garlic, peppercorns, or chili, if desired—are placed in the jars and completely covered with high-quality olive or rapeseed oil, or with apple or white wine vinegar. The jars are then sealed airtight and stored in a cool, dark place for two to three weeks. Occasional shaking ensures that the aroma develops evenly. Fresh herb oils should always be refrigerated and consumed within four weeks to avoid the risk of botulism (severe poisoning). Vinegar, on the other hand, can be stored unopened for up to a year, and opened bottles should be used within six to eight months.

Those who want to use herbs creatively can use them to make pesto, herb butter, herb salt, or syrup. To make herb salt, finely chop dried herbs and mix them with sea salt in a 1:1 ratio. A syrup made from mint or lemon balm is made by pouring about 100 grams of fresh herbs into one liter of boiling water, optionally adding a few lemon slices. The mixture is covered and left to steep for about twelve hours, then strained and boiled with the same amount of sugar until the sugar has completely dissolved. When bottled hot in sterilized bottles and sealed, the syrup will keep for several weeks in the refrigerator and is perfect for both refreshing drinks and for enhancing cocktails.