It's best to pick herbs for preserving when they are at their peak, which is usually just before their flowering cycle begins. Pick them in the morning before the day gets hot.
Some herbs retain flavor best when preserved by freezing. These include basil, cilantro, dill, parsley and tarragon. Wash and drain the herbs. Then dry pack them in plastic bags. Make the bags airtight and freeze immediately. When you're ready to use frozen herbs, let them thaw at room temperature for 30-40 minutes. For best flavor, use thawed herbs immediately, as you would fresh herbs.
Some herbs have good flavor when preserved by drying. These include basil, dill, mint, oregano, rosemary and thyme. Herbs are dry when they are just to the point of crumbling.
You can dry herbs by tying them in bunches and hanging them upside-down over a stretched wire in a dark, airy room. Or spread leaves thinly over a screen to dry. A faster way to dry herbs is in the microwave. Spread the herbs on microwavable paper towels and microwave for two minutes at full power. Continue to microwave the herbs in 30-second intervals until they are just to the point of crumbling. Then let them cool for 10 minutes. Dried herbs should be stored in opaque, airtight containers.
Denice Allen, Smith County Master Gardener
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