Herb Growing Guide
Culinary, medicinal, and pollinator herbs — with variety picks, KC-specific timing, and preservation methods. Last frost April 15 · First frost October 15 · 183-day season.
Herb Preservation Guide
The right preservation method varies by herb. Soft-leafed herbs (basil, cilantro, parsley, tarragon) lose most of their flavor when dried — freeze them instead. Woody-stemmed herbs (rosemary, thyme, oregano, sage) dry beautifully and actually concentrate in flavor.
Best for: Rosemary, thyme, oregano, sage, lavender, marjoram, winter savory, lemon balm, mint, chamomile
Method: Tie 5–10 stems in small bundles, hang upside-down in a warm, dark, well-ventilated space. Ready in 1–4 weeks when leaves crumble off stems cleanly.
Storage: Strip into airtight glass jars. Label with date. Best quality 1–2 years.
Best for: Basil, cilantro, parsley, chives, tarragon, dill, chervil, lovage
Method: Chop herbs finely. Fill ice cube trays ⅔ full with herbs, top with olive oil. Freeze 4–6 hrs, transfer to labeled bags. Drop cubes directly into sauces — no thawing needed.
⚠️ Warning: Never store herbs in oil at room temp — botulism risk. Always refrigerate or freeze.
Best for: Chives, dill, parsley, mint, lemon balm
Method: Wash and spin dry thoroughly. Chop or leave whole. Spread single-layer on parchment-lined baking sheet. Freeze 2 hrs, then transfer to freezer bags.
Use: Add frozen directly to cooked dishes — don't thaw first or they'll get mushy. Best within 6 months.
Best for: Basil, rosemary, sage, thyme, oregano, chervil
Method: Layer fresh herbs with coarse kosher salt in glass jar (1 part herb, 1 part salt). Seal and refrigerate. Ready to use in 1 week — the salt draws out essential oils.
Use: Use the herb-infused salt as a seasoning — reduce added salt in recipes accordingly. Keeps 6+ months refrigerated.
Best for: Tarragon, basil, thyme, rosemary, chives, dill, mint
Method: Pack clean dry herbs in a sterilized glass jar. Heat white wine vinegar or apple cider vinegar to just below simmering. Pour over herbs, cool, seal. Steep 2–4 weeks in a cool dark place. Strain and bottle.
Shelf life: Up to 1 year at room temp. No botulism risk unlike oil infusions.
Best for: Any herb — especially good for mint, lemon balm, parsley, cilantro, dill
Method: Wash and spin dry. Spread single layer on dehydrator trays. Dry at 95–115°F (lower = better quality) for 1–4 hours until leaves crumble easily.
Why better than oven: Low temperatures preserve essential oils that high oven heat destroys. Results in superior color, flavor, and aroma.