herb growing blog4

Have More Herbs Than You Can Eat? Here's How to Store Fresh Herbs

When your indoor herb garden or patio planters start producing more basil, mint, or dill than you can use in a week — don’t let it go to waste. Preserving fresh herbs is easy, and it means you’ll enjoy the scent and flavor of your garden even during off-season months in Saudi Arabia. Let’s look at the best ways to store herbs, whether tender or woody, fresh or dried, and even how to infuse them into oils, salts, and vinegars.

Storing Fresh Herbs

Tender herbs like basil, parsley, mint, dill, and cilantro can be stored like fresh flowers. Trim the stems and place them in a jar of water. For all except basil, loosely cover the jar with a plastic bag and refrigerate. Basil prefers room temperature — store it uncovered on your kitchen counter out of direct sun.

Hardy herbs such as rosemary, thyme, and sage store well wrapped in a damp paper towel and sealed in a container in the fridge. This method keeps them fresh for up to a week or more.

Drying Herbs

Drying is one of the oldest and most reliable ways to preserve flavor. For tender herbs like mint, lemon balm, or basil, oven or microwave drying is best. Place leaves between two paper towels and microwave gently. For woody herbs like rosemary and thyme, tie sprigs and hang them upside down in a dry, shaded area with good air circulation.

Once dried, crumble the leaves and store them in airtight containers out of direct sunlight. Dried herbs can last up to a year if kept cool and dry.

Freezing Herbs

Some herbs actually keep more of their flavor when frozen rather than dried. These include basil, parsley, mint, dill, and chives. Chop them and either freeze them flat on a tray or portion into ice cube trays with a little water or olive oil. Pop them out as needed for cooking throughout the year.

Infusing Herbs for Long-Term Use

Ready to elevate your kitchen creations? These infused products are a beautiful way to preserve your harvest and enhance your recipes.

Herb-Infused Oils

Use rosemary, garlic chives, or thyme. Heat the oil slightly, pour into sterilized glass bottles, add your herbs, and refrigerate. Use within 2–4 days.

Herb-Infused Vinegars

Perfect for salad dressings or drizzling on roasted vegetables. Steep herbs like mint, dill, or parsley in vinegar for 2–4 weeks. Use white wine or apple cider vinegar for a smoother flavor. These can last up to 6 months in a cool place or the fridge.

Herbal Salts

Mix dried rosemary, oregano, or thyme with coarse salt (1 tsp herb to ¼ cup salt). Bake at 150°C for 10 minutes, cool, and store. Use on grilled meats, bread, or vegetables.

Herb-Infused Syrups

Boil equal parts sugar and water with fresh herbs like mint or basil. Simmer, steep, then strain into a sterilized jar. These syrups are great for drinks, desserts, and last up to 3 months refrigerated.

Herbed Butters and Cheeses

Blend chopped herbs into soft butter (or labneh) and refrigerate up to 2 months or freeze for 6. Rosemary, parsley, and mint work especially well. Roll into logs for easy slicing and serving.

Final Thoughts

Preserving your herbs doesn’t just save you money — it keeps your meals elevated with natural, homegrown flavor. Whether you're freezing mint for tea, drying thyme for winter stews, or gifting herb salt from your own garden, you’ll enjoy the benefits of your harvest long after the growing season ends.

At Botanvia, we select herbs that thrive in Saudi homes and adapt well to preservation — because fresh doesn’t have to be fleeting.