Many herbs such as sage, rosemary and thyme dry especially well. However, soft-leaved herbs, such as basil, chervil, dill, fennel, chives, take much longer to dry and they loose some of their flavor. It is possible to get the best out of soft-leaved herbs and retain almost their entire flavor if frozen. Highly aromatic herbs can be preserved in oil, vinegar, wine, brandy or syrup. Herb vinegars can keep for a very long time and they are versatile. Use only good quality wine or cider vinegar.

Freezing springs: Place whole herb springs in a plastic freezer-bag, seal and freeze.

Herb ice cubes: Several herbs such as mint, borage, lemon balm can be used to flavor drinks. Chop finely, place in an ice-cube tray, fill with water and freeze.

Herbs in vinegar: Lightly crush the herbs to be used and place them in a clean glass bottle. Add the vinegar, seal and let herbs steep for at least three weeks. The vinegar will combine the flavor of the herbs. Use a cork or plastic lid. The acid in the vinegar will corrode any metal lid and spoil the content.

everythyng herbal at herb-garden world

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