How to Preserve Fresh Herbs (Drying, Freezing, + Oils)

There’s nothing quite like snipping fresh herbs straight from the garden and tossing them into a meal. But as summer winds down—or your garden suddenly explodes with basil, dill, or thyme—it can feel overwhelming to keep up. The good news? You don’t have to let any of it go to waste. Plus you’re not going to want to let them go to waste. This is a great opportunity to save what you grow so you have those amazing herbs throughout the rest of the year. Let me tell you – there is nothing better than homegrown basil that’s then dried. The flavor is just incredible and you’ll never want to go back to store bought again.

With just a little effort, you can preserve fresh herbs so they’re ready to flavor your meals all year long. Whether you want to dry them for cozy winter soups, freeze them for easy weeknight dinners, or infuse them into oil, I’ll walk you through a few simple methods that I use in my own kitchen.

No fancy equipment needed—just some jars, freezer trays, and a little time.

This post is all about how to preserve fresh herbs.

Note: Check back for my FREE Herb Drying & Preservation Cheat Sheet.

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Table of Contents

How to Dry Herbs

Drying herbs is one of the oldest, simplest ways to preserve flavor. My focus this year is to preserve as much of what I grow as possible. It works best for sturdy, low-moisture herbs like:

Rosemary
Thyme
Oregano
Sage
Marjoram
Bay leaves

Now don’t just think about drying individual herbs and saving them individually (which you definitely can!), but also think about all the different herb blends you can make with them. Get creative and make your own mixtures!

How to Dry Herbs – Instructions

You don’t need any special equipment to dry the herbs, unless you really want to use another method. Instead all you need is your herbs, some twine or kitchen string, and a well-ventilated area where there’s no direct sunlight.

Here’s exactly what to do:

Harvest in the morning, after the dew has dried but before the sun is strong. When the leaves are wet, it can be easy to spread any diseases around. So wait until they’re dry.
Rinse gently and pat dry completely (this helps prevent mold).
Tie herbs into small bundles using twine or kitchen string.
Hang them upside down in a warm, well-ventilated spot out of direct sunlight.
Once the leaves crumble easily (usually 1–2 weeks), remove the leaves from stems and store in a clean, airtight jar.

Tip:
If your climate is humid or you need herbs dried faster, you can use a dehydrator or a low oven (around 180°F) for 1–2 hours, checking frequently.

Freezing Herbs

Freezing herbs is perfect for tender, high-moisture varieties that don’t dry well, like:

Basil
Parsley
Cilantro
Dill
Mint
Chives

Four easy ways to freeze herbs:

Ice Cube Method

Chop herbs, then pack into an ice cube tray. Top with water or olive oil and freeze. Once frozen, pop cubes into a labeled freezer bag. Toss them into soups, stews, sauces, or sautés as needed.

Flat Pack Method

Chop herbs and spread in a thin layer on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer bag. This method is great if you prefer pinches and handfuls, rather than cubes.

Herb Blend Butter

Chop up the herbs and place them in a bowl. Next take one or two softened sticks of butter (depending on how much herbs you have). Mash the butter and herbs together. Grab silicone cupcake mats and fill in each of the spaces on the mat. Cover and pop in the freezer. Pop these out of the cupcake mat when you’re cooking for easy seasoning and buttering.

Oil Herb Blend

Chop up herbs and combine them with olive oil in a bowl. Next pour the mixture in a ice cube tray and put in the freezer. Taking your cubes as you need them!

Tip:
Basil turns dark when frozen but still keeps its flavor. If you’re making pesto, blend it first and freeze the pesto in cubes instead.

Types of Herbs and How They Store Best

Different types of herbs respond better to different preserving methods. Here’s a quick cheat sheet:

Herb	Best Method
Basil	Freeze, dry, or oil
Rosemary	Dry, oil
Parsley	Freeze, dry
Oregano	Dry
Cilantro	Freeze
Mint	Freeze or dry
Thyme	Dry
Dill	Freeze
Sage	Dry
Chives	Freeze

Preserving Herbs in Oil or Vinegar

If you enjoy a little kitchen experimenting, you can also preserve herbs in oil or vinegar. These infused blends add incredible flavor to dressings, marinades, roasted veggies, or homemade bread dipping sauces.

Herb-Infused Oil

Gently wash and dry herbs like rosemary, thyme, or basil.
Warm olive oil slightly (don’t boil), then pour over herbs in a clean glass jar.
Let steep in the fridge for up to 2 weeks.

⚠️ Note: Homemade herb oils should be refrigerated and used quickly to avoid the risk of botulism. Don’t store at room temperature long-term.

Herb-Infused Vinegar

A safer long-term option! Use vinegar (like white wine or apple cider) instead of oil, and steep your herbs in a jar for 2–3 weeks in a cool, dark place. Strain and store in a clean bottle.

Tools You Might Be Able to Use

So you don’t need to buy any of these tools BUT they may be of use to you, so I’m going to share these with you.

Final Thoughts on Preserving Herbs

Learning how to preserve fresh herbs means you can enjoy the flavors of summer even when the garden is tucked away for winter. Whether you’re drying rosemary to sprinkle on roasted potatoes, or freezing cubes of pesto for quick dinners, it all adds up to less waste—and more flavor in your meals.

So if your garden is overflowing or you scored a great deal at the farmers market, take an afternoon to dry or freeze a few bunches. You’ll be thankful later when a bit of summer is just a pinch (or cube) away.

This post was all about how to preserve fresh herbs.

How to Preserve Fresh Herbs (Drying, Freezing, + Oils)

How to Dry Herbs

How to Dry Herbs – Instructions