Recipe courtesy of Jen Phanomrat

4 Ways to Preserve Herbs

Store leftover herbs for a rainy day with these 4 easy methods.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 6 to 8 servings
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Dried Herbs:

Several bundles of woody herbs

Clean string 

Herb Oil:

2 cups fresh basil

3/4 cup canola oil 

Herb Salt:

3 tablespoons woody herbs, roughly chopped

1/2 cup coarse salt 

Herb Compound Butter:

2 sticks (16 tablespoons) unsalted butter, softened

3 tablespoons herbs of your choice, finely minced  


  1. For the dried herbs: Gather small bunches of herbs and wrap the stalk ends with string. Attach the bundles on another piece of string. Hang the herbs in a clean, dry spot until fully dried, 1 to 2 weeks.
  2. For the herb oil: Remove the basil leaves from the stems. Blanch in rapidly boiling water until bright green, about 2 minutes. Remove with a strainer and quickly cool down in an ice bath. Use a clean kitchen towel or paper towels to squeeze out as much water as possible. Blend with the canola oil until fully combined. Pass through some cheesecloth and store in a clean container.  
  3. For the herb salt: Place the herbs and salt in a blender or food processor and blend for about 5 seconds. Spread the mixture onto a parchment-lined baking sheet. Allow to dry out overnight or in the oven on the lowest temperature setting for 1 hour. Transfer to a clean container. 
  4. For the herb compound butter: Combine the softened butter and minced herbs in a bowl. Transfer to a sheet of wax paper and form into a log. Seal and secure the ends and chill in the fridge. 
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