Preserving Fresh Herbs Options?

[paharo45]

I have fresh herbs growing beautifully in my yard right now, dill, mint, oregano, parsley, and a few others I use all the time in my Greek cooking. I dry oregano every year, but I’m wondering what other methods people use to preserve fresh herbs beyond just drying.

For example, can you freeze dill without it turning brown or losing flavor? What about mint, has anyone had luck preserving it in ice cubes or oil? I’d love to have a supply that still tastes vibrant when I cook things like yemista, dolmades, or spanakopita in the winter months.

Are there any Greek-style herb pastes or traditional methods that people still use? I’ve heard of storing parsley in lemon juice, but I’ve never tried it. I’d really love to keep the flavor of summer going year-round, especially since these herbs are such a big part of how I cook.

 

[k_tsoukalas]

Great question! I’m in the same boat. There’s nothing like fresh herbs in Greek dishes, and preserving them well makes winter cooking so much more flavorful.

For dill, I’ve had success freezing it flat in zip bags after finely chopping. It stays surprisingly green and fragrant. Mintfreezes beautifully in ice cubes (with water or a touch of lemon juice), and I’ve also blended it with olive oil into a paste and frozen it in small jars or silicone molds.

Parsley does well chopped and frozen in oil or lemon juice. Just cover the top to avoid oxidation. A Greek-style herb paste I make is a mix of parsley, mint, dill, garlic, lemon zest, and olive oil. It's great in yemista or keftedes.

Oregano I dry, but I’ve also made oregano oil by infusing it in olive oil and storing it in a dark bottle. Would love to hear if anyone still uses salt-packing or brining methods!