How to Preserve Herbs

Written and Posted By: Margie Babon


Every holiday season and especially rainy days, herbs and vegetables become expensive. To lessen your expenses especially when it comes to herbs, the best way is to preserve it during the season that  herbs are abundant and low in price. Here are some tips on preserving basil, dill, and parsley.


Preserving herbs of basil, dill, thyme, and rosemary in olive oil last for six months in the freezer.


Preserving basil and dill 



1. Use an ice cube tray and fill each chopped herbs with olive oil


Basil in olive oil


2. Put the tray in the freezer. This will last for six months in the freezer. Use basil for pasta sauce, or salad and other menu. Dill can be thawed and use for soup and salad. Not only basil and dill, you can do this as well in thyme and rosemary.


Dill in olive oil


Preserving Parsley

1. Use a small glass jar and put a small amount of water to preserve the parsley



2. Put the jar in the fridge. Everyday, cut a small portion of the stems and change the water to preserve parsley for more than a week.




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