How to Dry and Freeze Herbs Without Losing Flavor

Every herb garden has a moment of abundance: basil takes over at the end of summer, parsley fills its pot and mint just won’t stop. Instead of letting those leaves go to waste, you can save them. Drying and freezing herbs is simple and cheap, and it gives you homegrown flavor all winter long.

To dry herbs, hang small bundles upside down in a dry, dark, well-ventilated spot for one to two weeks, or speed things up with a microwave or dehydrator. To freeze them, wash and dry the leaves thoroughly, then store them flat in freezer bags or in ice cube trays topped with water or olive oil. Sturdy herbs like rosemary, thyme and oregano dry best. Tender herbs like basil, parsley, chives and cilantro keep their flavor better frozen.

In this guide, you’ll learn which method suits each herb, how to dry and freeze them step by step, and how to store them so they stay flavorful.

Is it better to dry or freeze fresh herbs?

It depends on the herb. Herbs with sturdy, low-moisture leaves hold their aroma well when dried. Herbs with soft, tender leaves lose much of their flavor when dried but keep it well in the freezer. Use this table as a guide:

Herb	Best method	Note
Rosemary	Dry	Dries easily and stays aromatic for months
Thyme	Dry	Dry whole sprigs, then strip the tiny leaves
Oregano	Dry	Many cooks find dried oregano stronger than fresh
Bay leaves and sage	Dry	Air-dry well in the shade
Mint	Dry or freeze	Dried for tea, frozen for drinks
Basil	Freeze	Loses most of its aroma when dried; best frozen in oil
Parsley	Freeze	Chop and freeze, then add straight to the pan
Chives and green onions	Freeze	Chop before freezing
Cilantro	Freeze	Dried cilantro has very little flavor

When should you harvest herbs for drying or freezing?

Harvest in the morning, after the dew has dried but before the midday sun, when the leaves are most aromatic. When you can, pick before the plant flowers, because leaves often lose flavor afterward. Choose healthy leaves with no spots or pests.

Harvesting for storage is also a form of pruning. Cut from the tips, just above a pair of leaves, and the plant will grow back bushier. For example, see how to harvest in how to grow basil in a pot.

How do you air-dry herbs?

Air-drying is the traditional method and uses no energy. It works best for rosemary, thyme, oregano, sage, bay and mint.

1. Rinse only if dirty, then pat the stems completely dry with a towel.
2. Strip the lower leaves from each stem.
3. Make small bundles of 5 to 10 stems and tie the base with string or a rubber band. Thick bundles dry slowly and can mold inside.
4. Hang them upside down in a dry, airy place out of direct sun. Sunlight fades the color and aroma.
5. Keep the dust off, if you like, by slipping a paper bag with a few holes punched in it over each bundle.
6. Wait one to two weeks. The herbs are ready when the leaves crumble easily between your fingers.

In humid climates, air-drying can take longer and mold becomes more likely. In that case, use one of the faster methods below.

How do you dry herbs in a microwave, dehydrator or oven?

• Microwave: spread loose leaves, without the stems, between two paper towels. Heat for 30 seconds, check, and repeat until they’re brittle, usually 1 to 3 minutes in total. Stay close, because leaves can scorch quickly.
• Dehydrator: use the lowest setting, often labeled for herbs, around 95 to 115°F (35 to 46°C). Most leaves dry in a few hours.
• Oven: the least reliable option, because most home ovens run too hot for delicate leaves. If you use it, choose the lowest setting, prop the door open slightly and check every 10 to 15 minutes.

How should you store dried herbs?

Store the leaves whole in an airtight glass jar, away from light, heat and moisture. Avoid the shelf above the stove. Crumble the leaves only when you’re ready to cook, since whole leaves hold their aroma longer.

Watch the jar for the first few days. If you see condensation on the glass, the herbs weren’t fully dry. Take them out, dry them a little longer and put them back. Dried herbs taste best within about a year. After that, they’re still safe but lose flavor. Label each jar with the herb and the date.

How do you freeze fresh herbs?

Freezing preserves the flavor of tender herbs much better than drying. The texture changes, though: once thawed, the leaves turn soft. That makes frozen herbs perfect for cooking, but not for garnishes or salads.

1. Flat in freezer bags

1. Wash and dry the leaves thoroughly. Leftover water turns into ice crystals and damages the leaves.
2. Chop them, if you like. Chopped parsley, chives and cilantro are ready to use straight from the freezer.
3. Spread them on a lined baking sheet and freeze for a few hours so they don’t clump together.
4. Transfer to a freezer bag or container, press out the air and return them to the freezer.

2. Herb ice cubes with water or oil

1. Chop the herbs and fill each compartment of an ice cube tray about two-thirds full.
2. Top with water or olive oil.
3. Freeze, then pop the cubes into a labeled freezer bag.
4. Drop a cube straight into soups, sauces and stews.

Basil darkens easily. To keep it bright green, blanch the leaves in boiling water for a few seconds, then plunge them into ice water before freezing. You can also blend basil with olive oil and freeze it as a pesto base.

Frozen herbs keep their best flavor for a few months. After that, they’re still safe but slowly lose aroma.

Can you store fresh herbs in oil at room temperature?

It isn’t recommended. Fresh herbs or garlic covered in oil and kept at room temperature can create the low-oxygen conditions in which the bacteria that cause botulism grow, and contaminated food may look and smell normal. Keep herb-and-oil cubes in the freezer and cook with them straight from frozen. If you make a fresh herb-infused oil, refrigerate it and use it within a few days.

How much dried herb equals fresh?

Dried herbs are more concentrated. As a rule of thumb, 1 teaspoon of dried herbs replaces 1 tablespoon of fresh, about a 1-to-3 ratio. Dried herbs hold up well to long cooking and can go in early. Fresh and frozen herbs give the most flavor when added near the end.

How to start preserving your herb harvest

1. Check which herbs you have in abundance and use the table to pick a method.
2. Harvest in the morning, before flowering, choosing healthy leaves.
3. Dry the sturdy herbs in small bundles, out of the sun.
4. Freeze the tender herbs, completely dry, in bags or cubes.
5. Store everything in sealed, labeled containers, away from light and heat.

Preserving your harvest is a great way to get through the cold months, when plants grow slowly. See also how to grow herbs in winter, and for a steady supply all year, our complete guide to growing a kitchen herb garden. If your mint is taking over its pot, check out how to grow mint in a pot.

Drying and freezing herbs: frequently asked questions