Download our herb preservation guide
Sage
Prune off long stems and dry. Pick off dried leaves and store whole in an airtight container; crumble or grind just before use.
Savory
Savory is good dried, but great when preserved in salt. In a jar, layer leaves with non-iodized sea, coarse (pickling) or kosher salt. Use 1 cup (250 mL) packed leaves to 1/4 cup (60 mL) salt.
Tarragon
Tarragon can be dried, but it's wonderful as a seasoning in vinegar: simply fill a bottle with sprigs, add a pinch of salt and top with white wine vinegar.
Prune off long stems and dry. Pick off dried leaves and store whole in an airtight container; crumble or grind just before use.
Savory
Savory is good dried, but great when preserved in salt. In a jar, layer leaves with non-iodized sea, coarse (pickling) or kosher salt. Use 1 cup (250 mL) packed leaves to 1/4 cup (60 mL) salt.
Tarragon
Tarragon can be dried, but it's wonderful as a seasoning in vinegar: simply fill a bottle with sprigs, add a pinch of salt and top with white wine vinegar.
Herbes sales
To make this traditional Québécois herb mix, combine one part each finely chopped chives, savory, parsley and chervil or thyme with two parts each celery leaves, shallots or onions and very finely grated carrots; layer with about one-fifth the total volume of non-iodized sea, coarse (pickling) or kosher salt.
Final tips
It's best to pick herbs in the morning after the dew has dried but before the sun starts to get really hot. Basil is the lone exception; full sun seems to intensify its flavour. To dry herbs, tie stems together in small bundles, then hang, upside down, in a cool, dark, dry place.
Try some of our favourite recipes featuring garden-fresh herbs:
- Pasta with Tomato Basil Sauce
- Rosemary-braised Beef Roast
- Grilled Salmon with Dill and Mustard Seeds
Page 2 of 2
To make this traditional Québécois herb mix, combine one part each finely chopped chives, savory, parsley and chervil or thyme with two parts each celery leaves, shallots or onions and very finely grated carrots; layer with about one-fifth the total volume of non-iodized sea, coarse (pickling) or kosher salt.
Final tips
It's best to pick herbs in the morning after the dew has dried but before the sun starts to get really hot. Basil is the lone exception; full sun seems to intensify its flavour. To dry herbs, tie stems together in small bundles, then hang, upside down, in a cool, dark, dry place.
Try some of our favourite recipes featuring garden-fresh herbs:
- Pasta with Tomato Basil Sauce
- Rosemary-braised Beef Roast
- Grilled Salmon with Dill and Mustard Seeds
Page 2 of 2
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