by Joan Casanova
Air Drying: Drying works well for herbs like oregano, thyme, marjoram, and sage. Before drying, shake to remove dirt and discard any withered leaves. You can gently wash the herbs, but be sure to dry them thoroughly. Secure the stems together using a rubber band or string and hang them upside down in a warm, dry, well-ventilated place away from sunlight. Leave herbs hanging until the leaves crumble; it can take anywhere from one to four weeks to dry herbs thoroughly. Dried herbs can be stored in an airtight container for up to a year.
Freezing: Freezing is the best option for leafy herbs like basil, cilantro, parsley, and tarragon. You can chop the herbs and add to cells of an ice cube tray, then top off with water. Ice cubed herbs are easy to use—just pop them out of the tray and add to whatever you are cooking.
Hard herbs, like rosemary and thyme, can simply be rinsed, dried with a paper towel, and popped in a zipper bag for freezing.
You can even infuse herbs in olive oil or vinegar. All you need is a clean bottle filled about one-third of the way with fresh herbs that have been well-rinsed and patted dry. Pour the oil or vinegar over the herbs and allow the mixture to sit at room temperature for about two weeks. You can add the tasty mixture to cooking or to salads.