One of the joys of having a kitchen garden is the endless supply of fresh herbs just a snip away. I grow an abundance of herbs each year, thyme, rosemary, parsley, sage and more. There’s nothing quite like using fresh herbs to elevate the flavour of a roast dinner, which is one of our favourite meals to cook in the winter months. But as the cooler months approach, I always find myself faced with the same dilemma: how do I ensure all those beautiful herbs don’t go to waste?!
Thankfully, I’ve found a few simple and effective ways to preserve herbs for use throughout the winter. Here are my top three methods for locking in their flavour, aroma and goodness well beyond the growing season.
1. Freezing in Ice Cube Trays with Olive Oil
This is my go-to method for herbs like sage, thyme and rosemary. It’s quick, easy, and perfect for popping into soups, stews, or right into a roasting tray.
How to do it
Chop the herbs finely.
Place a spoonful into each compartment of an ice cube tray.
Top up with good-quality extra virgin olive oil. I get mine from Citizens of Soil (use code OLIVEJOSIE10).
Freeze until solid, then transfer the cubes to a silicone bag and store in the freezer.
These little cubes are incredibly handy—just drop one into a pan when cooking for an instant burst of flavour.
2. Drying – Best for Woody Herbs
Woody herbs like rosemary, thyme, and oregano hold up beautifully when dried. Drying is one of the oldest methods of preservation and works wonders if done correctly.
Here’s how I do it
Gather small bundles of herbs and tie the stems together with kitchen string.
Hang them upside down in a dry, well-ventilated space out of direct sunlight.
After about two weeks, the herbs should feel dry and crumble easily between your fingers.
Once fully dried, strip the leaves from the stems and store them in airtight jars. They’ll last for months and are perfect for seasoning roast meats and vegetables.
3. Infusing in Bottles of Oil
Infused oils not only preserve herbs but also make beautiful gifts (if you can bear to part with them). I love infusing herbs such as oregano and rosemary in olive oil—it adds a rich, aromatic depth to roasted dishes and salad dressings.
To make herb-infused oil
Use clean, sterilised bottles.
Lightly bruise or chop the herbs to release their natural oils.
Add them to the bottle and top up with extra-virgin olive oil.
Seal and store in a cool, dark place for 1–2 weeks, shaking gently every day to help the flavours to infuse.
Make sure to refrigerate and use within a month or so.
Preserving herbs for winter means I can enjoy a little taste of summer even on the coldest days of the year. Whether we’re basting a roast chicken with rosemary oil or tossing a frozen cube of thyme into root vegetables, these preserved herbs keep the flavour alive long after the garden has gone to sleep over winter.
If you’ve got a herb garden bursting with growth right now, don’t let those precious plants go to waste—try out one (or all!) of these methods and enjoy the benefits all year round.
