As the vibrant hues of summer fade and the crisp chill of winter sets in, many home cooks find themselves longing for the fresh, aromatic herbs that once adorned their gardens. Preserving herbs during the growing season is a practical way to maintain their flavor and aroma year-round. This guide provides several effective methods to preserve herbs, ensuring that their essence can enhance your dishes even in the heart of winter.

Method 1: Salting Herbs

Salting is a time-honored preservation technique that effectively maintains the color and aroma of herbs for up to a year. Here’s how to do it:


  • 100 grams of fresh parsley
  • 200 grams of fresh dill
  • 100 grams of coarse salt (adjust based on herb weight)


  1. Prepare the Herbs: Wash the herbs thoroughly and pat them dry. If the stems are tough, trim them off; otherwise, you can use the entire herb.
  2. Chop Finely: Cut the herbs as finely as possible to maximize their surface area.
  3. Mix with Salt: Combine the chopped herbs with the salt. Use approximately one-third of the herb’s weight in salt. For 300 grams of herbs, use 100 grams of salt.
  4. Pack Tightly: Place the herb-salt mixture into clean, dry glass jars. Press down firmly to eliminate air pockets.
  5. Seal and Store: Seal the jars with airtight lids and store them in the refrigerator. Over time, the herbs will release some liquid and settle. You can top up with more herbs if desired.

Usage Tip: Because this mixture is quite salty, add it to dishes towards the end of cooking to avoid over-salting.

Method 2: Freezing Herbs

Freezing is a popular and straightforward way to preserve the fresh flavor of herbs. It’s versatile and works well with a wide variety of herbs, including dill, cilantro, basil, celery, tarragon, spinach, sorrel, and others.


  1. Prepare the Herbs: Wash the herbs and pat them dry. Chop them finely as you would for immediate use.
  2. Packaging Options:
    • Plastic Bags: Use food-grade plastic bags, but note that they might not be completely airtight, allowing odors to penetrate over time.
    • Zip Bags: These are better at sealing out odors and moisture.
    • Vacuum-Sealed Bags: For the best results, use vacuum-sealed bags. They prevent freezer burn and preserve the herbs’ flavor and aroma effectively.
  3. Seal and Freeze: Pack the chopped herbs into the bags, squeeze out as much air as possible, and seal tightly. Label each bag with the contents and date before placing it in the freezer.

Method 3: Universal Dill Sauce

This versatile and aromatic dill sauce is more of a thick paste that can be stored in the refrigerator for at least a year. It’s perfect for pasta, vegetable dishes, and as a condiment.


  • 500 grams of fresh dill
  • 20 grams of salt
  • 10 grams of sugar
  • Zest of half a lemon
  • 2 teaspoons of lemon juice
  • 50 grams of garlic (peeled)
  • 300 grams of vegetable oil (such as sunflower oil)


  1. Blend Ingredients: Roughly chop the dill and place it in a blender. Add the salt, sugar, lemon zest, lemon juice, garlic, and vegetable oil.
  2. Process: Blend until the mixture becomes a smooth paste.
  3. Jar and Store: Transfer the paste into clean, dry jars, leaving a little space at the top. Cover the surface of the paste with a thin layer of vegetable oil to prevent oxidation. Seal the jars tightly and store them in the refrigerator.

Usage Tip: This dill paste is great for adding to pasta, vegetables, meats, and fish. It also works well as a base for various sauces.

Method 4: Spicy Green Sauce with Olives

This flavorful green sauce, enriched with the tang of green olives, is a delightful addition to pasta, potato dishes, rice, legumes, and meats.


  • 300 grams of a mixture of dill, parsley, and cilantro
  • A few sprigs of fresh mint (or basil, sage, thyme, or rosemary)
  • 10 grams of salt
  • 10 grams of sugar
  • Zest of half a lemon or one lime
  • 1 teaspoon of lemon juice
  • 35-40 grams of garlic (peeled)
  • 150-160 grams of green olives (pitted)
  • 100-120 grams of vegetable oil (preferably olive oil)Instructions:
    1. Blend Ingredients: Chop the herbs and place them in a blender. Add the salt, sugar, lemon zest, lemon juice, garlic, olives, and vegetable oil.
    2. Process: Blend until smooth, adding more oil if necessary to achieve the desired consistency.
    3. Jar and Store: Pour the sauce into clean, dry jars. Cover with a layer of oil and seal tightly. Store in the refrigerator.


    Preserving herbs using these methods ensures that you can enjoy the fresh flavors of summer throughout the winter. Whether you choose to salt, freeze, or create aromatic sauces, these techniques will keep your dishes vibrant and flavorful year-round. Happy preserving!