Preserve herbs in November and preserve valuable ingredients

Fresh herbs give every dish an incomparable aroma and pleasant freshness. But how can you preserve this aroma and extend the shelf life of herbs? In our advice you will find out everything about preserving aromatic herbs in November and autumn, to make the most of all their aromas and preserve them for as long as possible.

Dried herbs in November

A proven method for preserving herbs is drying. Herbs can be hung in a dark, well-ventilated place or spread out on a tray. Direct sunlight should be avoided to minimize loss of aroma and color. Once dry, the leaves can be removed from the stems and stored in airtight containers. Drying herbs on the stem has several reasons that have a positive effect on the preservation of aroma, taste and quality. Drying herbs on the stem allows for a slower drying process. This is important so that the volatile oils, responsible for most of the aroma, do not evaporate too quickly. A slow drying process helps to better preserve the aroma and flavor of the herbs. The stems act as natural spacers between the herb leaves and the surface on which they dry. This minimizes moisture buildup under the leaves and reduces the risk of mold growth during the drying process.

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Store your herbs

In our book you will find many methods and curiosities about the conservation of wild herbs and medicinal plants «Preserving wild herbs: the best methods and recipes“(available here) can be found in our herbalist’s shop at www.die-moderne-Kräuterhexe.de is available. In the book you will also find many other recipes on this topic.

Freezing herbs

Another way to preserve all the flavor of herbs is to freeze them. To do this, finely chop the herbs and freeze them in ice cube molds with a little water or olive oil. If necessary, frozen herb cubes can be added directly to dishes. Freezing preserves the essential oils in herbs in their natural form. This means that the aroma and taste of the herbs remain almost unchanged even after thawing. Freezing allows you to significantly extend the shelf life of herbs. This means you can use fresh herbs even if they are not in season or you don’t have enough time to buy them fresh regularly. Some herbs are particularly suitable for freezing because they retain their quality and flavor well. This includes:

• Parsley: Parsley It is ideal for freezing. You can cut them or freeze them as whole branches.
• Basil: Basil can be easily frozen, preferably in the form of pesto or chopped leaves.
• Mint: mint It retains its flavor well even when frozen. Can be used for drinks or desserts.
• Coriander: Coriander leaves can be frozen well and used later in Asian and Mexican dishes.
• Dill: Dill is great for freezing, especially for use in dips and sauces.

Free educational videos on our YouTube channel

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Pickling in oil or vinegar

Herbs preserved in oil or vinegar not only taste pleasant, but also retain their aroma. Place fresh herbs in a jar and cover with olive oil or vinegar. Store the jar tightly closed in the refrigerator. Oil or vinegar absorbs the aroma of herbs and can refine salads, dressings and sauces.

salt or sugar

An interesting way to preserve herbs is to prepare salt or sugar. Mix finely chopped herbs with coarse salt or sugar and pour into sealable jars. Salt or sugar removes moisture from the herbs and preserves their aroma. Before storage, herbs should be thoroughly washed and dried to remove excess moisture. This way the aroma is optimally preserved.

Inspiration from wild herbs in the Kräuterkeller magazine

Do you already know our magazine Kräuterkeller? Digital and print versions are published once a quarter Magazine of the Cantina delle Erbe (available here). The new autumn issue is dedicated to wild herbs in autumn. In addition to wild herbs you will also find other ideas and recipes suitable for the season. Even our previous editions are still available in small quantities. You can purchase the magazine in our herbalist’s shop in both printed and digital versions www.die-moderne-Kräuterhexe.de

What preservation process preserves most of the ingredients in herbs?

Among various preservation methods, freezing usually preserves most of the ingredients contained in herbs. Freezing quickly freezes herbs, minimizing oxidation and nutrient degradation. Compared to other methods such as drying, pickling or freeze-drying, freezing offers better preservation of the valuable herbal ingredients.

The advantages of freezing for preserving ingredients in herbs are:

• How to get essential oils: The essential oils responsible for the herbs’ distinctive taste and odor remain largely intact when frozen. These oils not only contribute flavor, but may also have health benefits.
• Vitamins and antioxidants: Freezing minimizes the loss of vitamins and antioxidants found in herbs. These nutrients may play a role in fighting inflammation and promoting health.
• Color and texture: Freezing helps preserve the natural color and texture of herbs, which is not only visually appealing but can also indicate phytonutrient retention and other health benefits.
• Taste and aroma: Because freezing preserves the essential oils and flavors of herbs, they retain a rich flavor and pleasant aroma when thawed and used in dishes.

Get to know wild herbs better

In our book “With wild herbs and medicinal plants all year round“(available here), we have included the most important native wild plants. The herb book should be an important help for you in every season in collecting, identifying and processing wild herbs. In the book we have only included plants that are found in abundance in our area. You can also find it in ours Starter set for autumn (available here) along with many of our other homemade products in our Herbal Witches online store www.die-moderne-Kräuterhexe.de

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