Herbs are generally easy to grow and reward you with big flavors, as well as delightful aromas and ornamental value in the garden. Many popular herbs are tender annuals, meaning they won’t survive most winters. You’ll need to replant them in the spring for another year of growth. Other herbs are hardier and are even perennials in many climates.
If you're growing an herb garden with tender herbs, you’ll want to think about harvesting and preserving as much of the plant as possible before the first frost. Some tender herbs are a little more robust than others and can survive a light frost or two. But these are the ones you definitely want to pick and dry before it gets too cold.
How to Harvest and Dry Herbs
You have probably been harvesting and using herbs fresh all summer and into early fall. Now, it’s time to remove as much as you can to dry for winter. You can continue to use your preserved herbs for months while you wait for new growth next season. Here are some tips for picking herbs:
- Tackle these herbs before the first frost. This list of herbs includes plants that are likely to be damaged beyond repair in a frost. Know your average first frost date, but also pay attention to the weather. The first frost might come sooner than you expect.
- Harvest leaves before plants flower. Most herbs harvested for their leaves develop an off flavor after flowering. To avoid this, pinch off flowers all season as they develop.
- Harvest leaves in the morning after the dew has dried for peak flavor.
- Remove herbs using sharp, clean scissors. Snip just above a leaf node when harvesting in summer. This encourages more growth. For your last harvest, remove as much of the foliage that looks healthy.
Drying herbs is a great method for preserving them. If necessary, rinse off the harvested leaves and spread them out on a clean cloth or paper towel to let all the moisture evaporate.
Once dry but still fresh, tie the herbs into bundles and hang them upside down to dry completely. Keep plenty of space between the bundles to allow air to circulate. Alternatively, you can lay the herbs on screens to dry, but be sure to turn them over regularly for even drying. This herb drying rack from Amazon is an excellent way to ensure good airflow and get a lot of leaves dried at once.
If you want to go the quicker and more industrial route, electric food dehydrators come in a wide array of price points and capacities.
- This Elite Gourmet dehydrator on Amazon has great reviews and costs less than $40.
- This digital dehydrator from Wayfair is more expensive but a lot more high-tech.
- This 20-tray dehydrator from Home Depot has some serious through-put if you're setting up a big operation.
Storing Your Herbs over Winter
Once your herbs are dry and crispy, and easily crumble between your fingers, they are ready to store. Separate leaves from stems and place the leaves in airtight containers like these spice jars on Amazon.
Store the leaves as whole as possible to retain more flavor. Don’t crush them until you are ready to cook with them. Keep the jars in a cool, dry cupboard away from heat, light, and moisture sources.
Herbs to Harvest Now, before the First Frost
While some annual herbs will tolerate a little frost or colder temperatures, these tender annuals should be harvested sooner for the best outcome.
1. Basil
Basil is the most tender of all commonly grown garden herbs. It will not survive a gentle frost. You can dry your last harvest of basil, but its fresh flavor doesn’t remain very potent when dried.
A better way to keep it is to freeze the leaves in ice cubes. Rough chop your basil leaves and press them into ice cube trays. Add water and freeze. Pop out the cubes and store them loose in a freezer bag. Remove and thaw one or more ice cubes when you’re ready to use the basil.
2. Dill
Dill has a delicate and distinctive flavor that pairs well with fish, potatoes, pickles, and many vegetables. It also dries very well and maintains its aroma and flavor. It will not do well after a frost, though, so harvest it soon and dry it for winter storage.
Hopefully, you've been removing flowers from your dill plants, so you have only the best-tasting foliage left to harvest. If you let a few flowers form, these will re-seed plants for next year.
3. Lemon Verbena
Lemon verbena has a delicious and unique lemony and green herbal flavor and aroma that makes a delightful tea and pairs well with fish and delicate vegetables. As with many herbs, it’s best to remove the leaves before the plant has been allowed to flower. Lemon verbena leaves hold their aroma and flavor well when dried. Store them to use all winter.
4. Cilantro
Known as coriander when referring to the seeds, cilantro is the foliage of this tender annual herb. It has a flavor that people either love or hate. If you cherish this herb, remove as much of the foliage as possible before the first frost and store it for winter use. As with basil, you can dry cilantro for storage, but it retains more flavor when frozen.
5. Tarragon
Tarragon is tender, and although it tastes best when used fresh, you can save it for winter use. Just expect to use more of the dried herb than fresh in any recipe to get the same effect. Tarragon is traditionally paired with chicken, eggs, cream sauces, and potatoes.
6. Chervil
Chervil is less common in kitchen gardens than these other herbs, but if you grow it, you can enjoy its delicate flavor in a similar way to parsley. It pairs well with foods that won’t overpower it, like eggs, chicken, salad, or light soups. Chervil’s subtle flavor can be lost in the drying process, so stick stems in water to use it fresh for a few days and then freeze the rest.
