As the golden leaves of autumn begin to fall and the first hint of frost lingers in the morning air, the gardening season starts to wind down. But that doesn't mean you have to say goodbye to the incredible flavors of your herb garden. With a little planning, you can capture the essence of summer and enjoy homegrown herbs in your cooking all winter long.
Digz Ambassador, Stacy Risenmay (@stacyrisenmay), shows us just how easy it is in her beautiful garden. Before the snow arrives, she makes one final, bountiful harvest to stock her pantry for the months ahead. Let’s walk through her simple, effective methods for harvesting and preserving your herbs.
Step 1: The Final Harvest - Know What to Cut
The first step is knowing when and what to harvest. The goal is to bring in your herbs before the first hard frost, which can damage the delicate leaves and diminish their essential oils (and thus, their flavor).
Before you head out, do as Stacy does and grab a reliable pair of Digz Gardening Gloves. They’ll protect your hands as you work and give you the grip and dexterity you need for precise cuts.
Stacy makes an important distinction between two types of herbs:
- Annual Herbs (like Basil):Â These plants complete their life cycle in one year and will not survive the winter. For these, you can harvest the entire plant. Cut the stems down to a few inches above the soil line to gather every last fragrant leaf.
- Perennial Herbs (like Sage, Thyme, Oregano, and Rosemary):Â These hardy plants will come back year after year. You don't want to harvest the entire plant, as it needs some foliage to survive the winter. A good rule of thumb is to harvest no more than one-third of the plant. This gives you a generous amount for your kitchen while ensuring the plant remains healthy for next spring.
Step 2: Wash and Dry ThoroughlyÂ
Once you’ve brought your fragrant bounty indoors, it's time to prep them for preservation. Give your herbs a gentle but thorough rinse under cool water to remove any dirt, dust, or tiny garden critters.
After washing, it’s crucial to get them as dry as possible. Lay them out in a single layer on a clean kitchen towel and gently pat them dry. Excess moisture can lead to mold or freezer burn, so take your time with this step.
Preservation Method 1: Drying for Long-Term Storage
Drying is a classic preservation method that concentrates the herbs' flavor, making it perfect for spice jars, rubs, and teas. Stacy shows us two easy ways to do it.
- Using a Dehydrator:  If you have a food dehydrator, this is the quickest and most efficient method. Spread the herbs in a single layer on the trays and follow your machine’s instructions. In just a few hours, you’ll have perfectly crisp, dry herbs.
- Air-Drying (The Traditional Way):Â Â No dehydrator? No problem! This timeless method is simple and effective. Gather your herbs into small bundles and tie the stems together with string or twine. Hang the bundles upside down in a warm, dry, and well-ventilated area away from direct sunlight (a pantry or attic works well). Depending on the herb and humidity, they should be fully dry in one to three weeks.
Once your herbs are brittle and crumble easily, they’re ready for storage. Remove the leaves from the stems and store them in airtight containers like Mason jars or old spice jars. Keep them in a cool, dark place to preserve their color and flavor for up to a year.
Preservation Method 2: Freezing for Fresh Flavor
For herbs where you want to preserve that fresh-from-the-garden taste (like basil, parsley, or chives), freezing is your best option.
- Herbs & Oil Cubes:Â For herbs where you want to preserve that fresh-from-the-garden taste (like basil, parsley, or chives), freezing is your best option.
- Make and Freeze Pesto:Â As Stacy shows, one of the best ways to preserve a large basil harvest is by making pesto. Blend your fresh basil with garlic, pine nuts, parmesan cheese, and olive oil. Instead of putting it all in jars, spoon it into freezer-safe bags, press them flat, and freeze. This way, you can easily break off a piece whenever you need it for pasta, sandwiches, or pizza.
Get Creative with Your Harvest
Your preserved herbs are ready for more than just your spice rack.
- Herbal Teas:Â Use dried mint, chamomile, or lemon balm to create your own custom tea blends. Just add the crushed leaves to a tea bag or infuser.
- Infused Salts and Sugars: Blend dried rosemary with coarse sea salt for a delicious finishing salt, or mix dried mint with sugar for a sweet topping for desserts and drinks.
By taking an afternoon to harvest and preserve your herbs, you're not just cleaning up the garden—you're investing in delicious, homegrown flavor that will carry you through the cold months. How do you preserve your herbs? Share your favorite tips in the comments below
