Spring on Our 200 Acre Farm brings an abundance of fresh herbs and early greens that can quickly outpace what we can eat fresh. Preserving this seasonal bounty helps reduce waste, saves money, and ensures your garden’s goodness can be enjoyed even when the garden slows down in the heat of summer.
Drying Herbs
Drying is one of the easiest ways to preserve herbs like oregano, thyme, rosemary, mint, and sage. We harvest in the morning after dew has dried, bundle small bunches with string, and hang them in a dark, airy place. Once dry, we crumble the leaves into clean jars, label them, and store them in a cool, dark cupboard.
If you have a dehydrator, you can use it on the lowest setting, or spread herbs on trays in the oven on the lowest temperature with the door ajar, checking regularly to avoid cooking them.
Freezing Herbs
For softer herbs like parsley, coriander, and basil, freezing preserves flavour well:
✅ Chop herbs and place them in ice cube trays, covering with water or olive oil before freezing.
✅ Once frozen, transfer the cubes to labelled bags for easy use in soups, stews, or sauces.
✅ Alternatively, freeze whole leaves on a tray, then bag once frozen.
Making Herb Pastes and Pestos
Blending herbs with olive oil, garlic, nuts, and cheese makes pestos that can be frozen in small jars or ice cubes for single-serve portions. This is an excellent way to preserve basil, coriander, and parsley while creating a ready-to-go flavour boost for meals.
Preserving Early Greens
If your garden is overflowing with silverbeet, kale, or spinach:
✅ Blanch leaves in boiling water for 1–2 minutes, then cool quickly in ice water.
✅ Drain well, chop if desired, and freeze in bags or containers for adding to quiches, soups, and pasta dishes later.
✅ Alternatively, dehydrate greens and crumble into powder to add nutrients to meals.
Vinegars and Infusions
Infusing vinegar with herbs like tarragon, rosemary, or thyme creates a flavourful addition to dressings and marinades. Simply place fresh, washed herbs in a sterilised jar, cover with apple cider or white wine vinegar, and leave in a dark place for 2–4 weeks before straining and bottling.
Preserving your spring herbs and greens extends your harvest, reduces your reliance on store-bought herbs, and helps you maintain a resilient, circular food system on your property. These small, satisfying tasks connect you to the rhythms of your land while filling your pantry with flavours to enjoy year-round.
