Preserving Thyme and Rosemary: The Ultimate Guide to Freezing and Drying Herbs

Updated at: 10/05/2025

Thyme and rosemary, aromatic staples of Mediterranean cuisine and beyond, offer a burst of flavour that elevates countless dishes. But what happens when your bountiful harvest far exceeds your immediate culinary needs? Letting these potent herbs go to waste is a culinary crime! Fortunately, preserving these fragrant treasures is simpler than you might think, allowing you to enjoy their robust flavours throughout the year, regardless of the season. Whether you're a seasoned gardener or a kitchen novice, preserving your harvest is a rewarding endeavor that ensures you always have these essential herbs on hand.

This ultimate guide will walk you through the most effective methods for preserving thyme and rosemary: freezing and drying. We'll explore the advantages and disadvantages of each technique, providing detailed, step-by-step instructions to ensure you achieve perfectly preserved herbs, ready to unleash their flavour in your favourite recipes. Let's get started and discover how to lock in the vibrant essence of these incredible herbs!

Preparation and Safety Guidelines

Tools Needed
  • Food Saver vacuum sealer
  • Ziploc bags
  • Salad spinner
Safety Guidelines
  • Always ensure herbs are thoroughly dry before freezing or drying to prevent mold growth. Pat them dry with a clean towel after washing.
  • Store dried herbs in airtight containers in a cool, dark, and dry place to maintain their flavor and aroma. Freezing extends shelf life but can affect texture.
  • Avoid using metal containers for storing dried herbs as they can react with the herbs and affect their flavor or color.

Step-by-Step Instructions

  1. Harvest and Prepare Herbs

    • Wash and thoroughly dry herbs using a salad spinner to remove excess moisture.
    • Separate woody stems from more delicate, fleshy leaves. The speaker notes that fleshy leaves become watery when frozen.
    Separate herbs by type: Separate woody stems from more delicate, fleshy leaves. The speaker notes that fleshy leaves become watery when frozen.Separate herbs by type: Separate woody stems from more delicate, fleshy leaves. The speaker notes that fleshy leaves become watery when frozen.
    Harvest and Prepare Herbs

  2. Vacuum Seal Herbs

    • Use a Food Saver vacuum sealer with both regular bags and pre-cut bags to seal portions of herbs for freezing.
    • Clearly label and date each bag for easy identification and tracking.
    Label and date bags: Clearly label and date each bag for easy identification and tracking.Label and date bags: Clearly label and date each bag for easy identification and tracking.
    Vacuum Seal Herbs

  3. Freeze or Refrigerate Herbs

    • Place vacuum-sealed bags of herbs in the freezer or refrigerator, depending on the type of herb and desired storage time. The speaker refrigerates the fleshy leaves and freezes the woody stems.
    Freeze or refrigerate: Place vacuum-sealed bags of herbs in the freezer or refrigerator, depending on the type of herb and desired storage time. The speaker refrigerates the fleshy leaves and freezes the woody stems.
    Freeze or Refrigerate Herbs

  4. Air Dry Herbs (Optional)

    • Air dry herbs as an additional preservation method. The speaker mentions that they started this process in the summer and it's going well.
    Dry herbs (optional): Air dry herbs as an additional preservation method. The speaker mentions that they started this process in the summer and it's going well.
    Air Dry Herbs (Optional)

Read more: Double Seal Vacuum Sealing Technique for Liquids

Tips

  • Use a salad spinner to efficiently remove excess moisture before preserving.
  • Separate woody and fleshy herbs for optimal preservation. Fleshy herbs may become watery when frozen.
  • Vacuum sealing helps preserve flavor and extends shelf life.
  • Label and date bags to track freshness.

Common Mistakes to Avoid

1. Freezing wet herbs

Reason: Wet herbs will clump together and become mushy when frozen, losing their flavor and texture.
Solution: Ensure herbs are completely dry before freezing to prevent clumping and maintain quality.

2. Overcrowding during drying

Reason: Overcrowding prevents proper air circulation, leading to mold growth and uneven drying, resulting in spoiled herbs.
Solution: Spread herbs thinly in a single layer to ensure even air circulation during the drying process.

3. Using inappropriate containers for storage

Reason: Using airtight containers for drying or freezing herbs can trap moisture, leading to spoilage.
Solution: Store dried herbs in well-ventilated containers and frozen herbs in freezer bags or airtight containers with the air squeezed out.

FAQs

How long can I store dried and frozen thyme and rosemary?
Dried thyme and rosemary can typically be stored in airtight containers in a cool, dark place for up to 1 year, though the flavour may lessen over time. Frozen herbs, stored in airtight freezer bags or containers, will maintain their flavour and quality for around 6-12 months.
Which method, freezing or drying, preserves the flavour better?
Freezing generally retains more of the herb's original flavour and colour than drying. Drying can sometimes result in a slightly more intense flavour, but some volatile compounds responsible for the fresh aroma are lost. The best method depends on your priorities; for maximum flavour retention, freezing is preferred.