Preserving Rosemary, Oregano, and Basil for Winter

When the days grow shorter and the air turns crisp, many of us look out at our herb gardens and wonder: How can I hold onto these fresh flavors when frost arrives? Luckily, rosemary, oregano, and basil are easy to preserve, and with a little planning you can enjoy their taste all winter long. Here are some of the best methods.

Rosemary: Hardy and Fragrant

Rosemary is one of the easiest herbs to preserve thanks to its woody stems and oils.

• Drying: Snip sprigs, tie them in bundles, and hang them upside down in a warm, airy spot. Once dry, strip the leaves into a jar.

• Freezing: Place whole sprigs on a baking sheet, freeze until solid, then transfer to a freezer bag. The leaves fall off easily when crumbled over roasts or soups.

• Infused Oil or Vinegar: Add sprigs to olive oil or vinegar bottles for a fragrant infusion. Store in a cool, dark place and use within a month for safety.

Oregano: Bold Flavor, Long Storage

Oregano’s strong flavor holds up beautifully to drying and freezing.

• Air-Drying or Dehydrator: Spread leaves on a screen or tray in a dehydrator. Once crisp, store them in an airtight jar. Dried oregano often tastes even more concentrated.

• Freezer Cubes: Chop leaves, spoon into ice cube trays, cover with olive oil or broth, and freeze. Toss cubes into pasta sauce, chili, or casseroles for instant flavor.

• Herb Salt: Combine dried oregano with sea salt for a savory seasoning you can sprinkle on roasted vegetables, meats, or even popcorn.

Basil: Delicate but Worth Preserving

Unlike rosemary and oregano, basil doesn’t dry well—its leaves turn dark and lose flavor. Freezing is the best way to keep it fresh.

• Pesto Freezer Packs: Blend basil with olive oil, garlic, nuts, and Parmesan (optional). Spoon into small containers or ice cube trays, freeze, and pull out as needed.

• Chopped & Frozen: Chop leaves, place in ice cube trays, cover with water or oil, and freeze. These cubes are perfect for soups and sauces.

• Herb Butter: Mix chopped basil into softened butter. Form into a log, wrap, and freeze. Slice off rounds to melt over pasta, bread, or fish.

A Few Extra Tips

• Harvest herbs in the morning after the dew has dried but before the sun gets too strong—this is when the oils (and flavor) are at their peak.

• Store dried herbs in glass jars away from light and heat.

• Label everything with the date—you’ll thank yourself in January when you’re digging through the freezer.

Bringing Summer Into Winter

Preserving herbs isn’t just about food—it’s about carrying a piece of summer’s garden into the colder months. With jars of oregano, sprigs of rosemary, and basil pesto tucked into the freezer, your kitchen will stay vibrant long after your garden rests.