My Kind of Fall

Herb Harvest

I have a little workhorse herb garden next to my patio (and just outside my kitchen door).  I love being able to just run out and clip fresh herbs when I'm cooking.  So convenient.  So fresh.  So tasty.

But now that the nights are getting cooler, it's time to start harvesting some of those herbs for . . . using later.


I start by cutting herbs from the garden, washing them in the sink, and setting them out to dry on my counter.

Although I used to tie and hang my herbs to dry, this year I'm trying a dehydrator.  It's much quicker -- but it still takes a long time for those bigger, thicker leaves (sage and rosemary, for example).  (And for chili peppers, too.)


After the herbs are dry, I put them in little jars.  (I don't crush or crumble the leaves until I cook with them.)


I don't dry my basil, though.  


Instead, I make "basil bombs" -- and freeze to use later.

First, I wash the basil in the sink, and dry it on the counter.  Then, I chop it up and mix it with olive oil.


Then . . . I fill an ice cube tray with the basil/olive oil "paste" and stick it in the freezer.  Later, I'll pop the individual "basil bombs" from the trays and store them in a zip lock bag.  When I need some basil in a recipe, I can just add one of my "bombs" -- and I'll be all set with (nearly) fresh basil from my herb garden.


(Amazing . . . how all that basil in my sink . . . crushes down to fill just one little ice cube tray . . . )

I feel like I'm preserving a little bit of summer. . . when I harvest and preserve my herbs.  
Keep your fingers crossed that I can get one more harvest in before winter comes!


Be sure to stop by and wish Carole a very happy birthday today!  (And it's a biggie.)  (Just sayin.)




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I'll be harvesting mine this morning as's getting cold out! I pretty much do the same thing you do with your herbs. I never thought about a dehydrator, but I bet it works a charm!


Beautifully preserved herbs and I bet your kitchen smells great!


Preserving your herbs is a great way to get that fresh taste of summer year round. Thanks for the birthday link love, too!


That's a great idea for basil! I've been making pesto and freezing it (I'm trying it for the first time), but I like the "basil bomb!".


I've got a bit I can preserve too...Doug's leaving town, maybe Booney and I will get busy in the kitchen!


How FUN!
I treat the ginger very much like your basil --I can't grow them, but when I find a good batch at a store.
(Peeled and chopped ginger in the FP with a little water (no oil ), freeze in the tray and use them for cooking and making ginger tea.)
They will be called "the ginger bombs" now on!


Great post. Basil bombs- love it! I was going to PM you about your herb drying and saving methods. I have a hoard of hot peppers and I think a dehydrator might be just the tool for it too.

Cheryl S.

I always think I should preserve my herbs... but then never get around to it.


There is nothing like fresh herbs. And herbs from your garden, in the middle of winter, are almost as good -- and far, far better than those in the grocery store.

April McLain

Thank you for the herb drying post. Love those basil bombs! I had so much this summer and didn't know what to do with it all. Now I wish I had planted fall basil. There's still time. You know how it is in Texas. It was 93 at 7 p.m. tonight.


Thank you for this informative post. Do you basil bombs actually taste like basil. It is my favorite herb, but so ephemeral and definitely not good dried.

kathy b

how would you preserve thyme without a dehydrator

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