There’s something magical about growing your own herbs—whether it’s the fragrance of lavender in the air or the taste of freshly picked basil in your homemade pesto. But the magic doesn’t have to stop when the growing season ends. Harvesting and preserving your herbs, lets you to enjoy their flavours and health benefits all year long!

In this step-by-step guide, we’ll walk you through how to harvest and preserve popular herbs like lavender, lemon balm, basil, oregano, parsley, dandelion root, dill, rosemary, and thyme. Whether you’re new to herb gardening or looking to sharpen your skills, these tips will help you make the most of your herbal harvest.

Step 1: Harvesting Herbs at the Right Time

The key to harvesting herbs for maximum flavor and potency is timing. Each herb has its own peak season, and knowing when to harvest ensures you capture the best qualities of the plant.

Lavender

• Best time to harvest: Just before the flowers are fully open.
• How to harvest: Cut the stems long and leave a few inches of foliage. Harvest in the morning when the oils are most concentrated for the best fragrance and flavor.

Lemon Balm

• Best time to harvest: Just before it flowers, when the leaves are most fragrant.
• How to harvest: Snip the leaves and stems, leaving a few inches of growth to encourage more regrowth.

Basil

• Best time to harvest: Regularly throughout the growing season to prevent flowering.
• How to harvest: Pinch off leaves from the top down. Always leave a few leaves at the base to allow the plant to keep growing.

Oregano

• Best time to harvest: Just before the plant blooms.
• How to harvest: Cut the stems about halfway down. Oregano will keep growing after harvest, so you can often get multiple rounds of harvesting in one season.

Parsley

• Best time to harvest: Anytime once the plant has developed several stalks.
• How to harvest: Snip outer stalks at the base, allowing the inner stems to continue growing.

Dandelion Root

• Best time to harvest: In the fall, when the plant has concentrated energy into its roots.
• How to harvest: Use a digging tool to carefully loosen the soil around the root and gently pull it out.

Dill

• Best time to harvest: When the flowers start to open, but before they go to seed.
• How to harvest: Snip the delicate leaves, or “dill weed,” from the stems. For dill seed, wait until the flowers have dried and the seeds are brown.

Rosemary

• Best time to harvest: Anytime, but ideally before flowering.
• How to harvest: Cut the sprigs from the top and middle sections of the plant to encourage fuller growth.

Thyme

• Best time to harvest: Just before flowering, when the leaves are most flavorful.
• How to harvest: Snip the stems, leaving some growth for regrowth.

Step 2: Preparing Herbs for Preservation

Once you’ve harvested your herbs, it’s time to prepare them for preservation. Here’s how to get them ready:

1. Wash the Herbs: Gently rinse herbs with cool water to remove any dirt or insects. Pat them dry with a clean towel or allow them to air dry.
2. Remove Tough Stems: For herbs like rosemary, thyme, and oregano, remove the leaves from the tougher stems before preserving. For tender herbs like basil and parsley, you can leave the stems attached.

Step 3: Preservation Methods

There are several methods for preserving your herbs, depending on what you plan to use them for and how long you’d like to store them. Here are some of the most popular techniques:

1. Air Drying

Air drying is one of the easiest and most natural ways to preserve herbs, especially for hardier herbs like rosemary, thyme, and oregano.

• How to do it:
  • Tie small bundles of herbs with string or a rubber band and hang them upside down in a dry, dark, and well-ventilated area.
  • Make sure the herbs aren’t in direct sunlight, as this can reduce their flavor and potency.
  • After 1–2 weeks, the herbs should be fully dried and ready to store.
• Best for: Rosemary, thyme, oregano, dill, lavender

2. Freezing

Freezing herbs is a great option for delicate herbs like basil and parsley, which may lose flavor when air-dried.

• How to do it:
  • Wash and chop the herbs.
  • Place them in ice cube trays and cover with water or olive oil before freezing.
  • Once frozen, transfer the cubes to a freezer-safe bag for long-term storage. Simply pop a cube into soups, sauces, or stews when needed.
• Best for: Basil, parsley, lemon balm, dill

3. Dehydrating

Dehydrating is a faster method than air drying and works well for preserving herbs for long-term storage.

• How to do it:
  • Lay the herbs in a single layer on a dehydrator tray or a baking sheet (if using the oven).
  • Set the dehydrator to a low temperature (95–115°F) or the oven on the lowest setting, and dry the herbs for 1–4 hours.
  • Herbs are ready when they crumble easily between your fingers.
• Best for: Most herbs, including rosemary, thyme, oregano, parsley, and lemon balm.

4. Infusing Oils or Vinegar

Another creative way to preserve herbs is by infusing them in oils or vinegar. These infusions can be used for cooking, salad dressings, or even as herbal remedies.

• How to do it:
  • Fill a jar with fresh herbs (such as rosemary, thyme, or basil).
  • Cover the herbs completely with olive oil or vinegar and seal the jar tightly.
  • Store the jar in a cool, dark place for 2–3 weeks, shaking it occasionally.
  • Strain the herbs out and transfer the infused oil or vinegar to a clean bottle.
• Best for: Rosemary, thyme, basil, oregano

5. Making Herbal Teas or Tinctures

If you’re into herbal medicine, making teas and tinctures is a great way to preserve the medicinal properties of your herbs, especially those like lemon balm and dandelion root.

• Herbal Teas: Simply dry your herbs and store them in airtight containers for use in homemade teas.
• Tinctures: Fill a jar with fresh or dried herbs, cover with alcohol (like vodka), and let it steep for 4–6 weeks. Strain and store the tincture in a dark bottle for long-term use.
• Best for: Lemon balm, dandelion root, lavender

Looking to broaden your skills in herbal tea making? I highly recommend hopping on over to our friends at The Herbal Academy and check out their Tea Blending 101 Mini Course.

Step 4: Storing Your Preserved Herbs

Once your herbs are dried, frozen, or infused, it’s essential to store them properly to retain their potency and flavor.

• Store dried herbs in airtight containers (glass jars work best) in a cool, dark place.
• Frozen herbs should be kept in freezer-safe bags or containers and used within 6 months for best flavour.
• Herbal oils and vinegars should be stored in dark glass bottles away from light and heat.

Step 5. Enjoy Your Herbs Year-Round!

Now that you’ve successfully understand the steps to harvesting and preserving your herbs, it’s time to enjoy them! Use your dried herbs in cooking, herbal teas, or as natural remedies. Add frozen herb cubes to soups, sauces, or smoothies. Infused oils and vinegars can elevate your culinary creations and make wonderful gifts.

Get a beautiful glass tea infuser here!

By learning how to preserve your herbs, you can savor their flavors, aromas, and health benefits throughout the year—no matter the season.

Harvesting and preserving herbs is a rewarding way to extend the life of your garden and bring the benefits of natural herbs into your daily life. Whether you prefer air-drying lavender for a calming tea or freezing basil for the perfect pesto, these methods will help you keep your herbs fresh and flavorful long after the growing season ends.

What’s your favourite herb to grow and preserve? Let us know in the comments below!

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