Looking for easy and effective ways to preserve herbs? Whether you’re working with a backyard herb garden or fresh bundles from the farmers market, now is the perfect time to turn those vibrant summer plants into long-lasting, everyday staples.
These simple herbal recipes use just a few pantry basics—salt, honey, and vinegar—to create flavorful infusions that support wellness and add herbal magic to your kitchen routine.
Garden Green Herbal Salt
Preserve the punchy flavor of kitchen herbs for soups, eggs, roasted veg, and everything in between.
You’ll need:
- 1 cup flaky sea salt (like Maldon or kosher salt)
- 2 tbsp fresh dill, or thyme (depending on your preference)
- 2 tbsp fresh chives
- 2 tbsp fresh parsley
- Optional: 2 tbsp fresh nettle leaves
- Optional: lemon zest or garlic granules for extra zing
Instructions:
- If using fresh herbs, make sure they’re clean and very dry—then chop finely or pulse in a food processor.
- Mix herbs with the salt and spread onto a parchment-lined tray.
- Let it air dry for a day or two, or bake in a low oven (170°F) for 15–30 minutes until dry.
- Store in a jar and use liberally on everything you eat.
Pro Tip: Use a mortar and pestle for a beautiful, chunky texture with a rustic feel.
Chamomile-Infused Honey
A floral, digestive-supportive treat to stir into tea, drizzle on toast, or eat as is!
You’ll need:
- 1/2 cup fresh chamomile flowers chopped (avoid stems and leaves)
- 1 cup Raw local honey
- Clean glass jar with a lid
Instructions:
- Harvest chamomile on a dry day when blossoms are open (avoid roadside or sprayed areas).
- Shake off any bugs and let wilt for a few hours to reduce moisture.
- Loosely fill a jar with the flowers, then pour honey over until fully submerged.
- Use a chopstick or butter knife to release any air bubbles.
- Cap and place in a sunny window to infuse for 1–2 weeks, flipping daily.
- Strain if desired, or leave flowers in for visual beauty. Store in a cool, dark place.
To use: Stir into herbal tea, drizzle over yogurt or pancakes, or enjoy by the spoonful.
Elderberry-Infused Vinegar
A tangy, antioxidant-rich infusion that’s perfect in salad dressings, mocktails, or as a daily wellness splash.
You’ll need:
- 1 cup dried elderberries (or 2 cups fresh)
- 2–3 cups raw apple cider vinegar
- Optional: fresh ginger, orange peel, or cinnamon stick
- Clean glass jar with a non-metallic lid (or place parchment between metal and jar)
Instructions:
- Add elderberries and optional flavorings to a clean jar.
- Cover completely with vinegar, leaving a little headspace.
- Seal tightly and store in a cool, dark place.
- Shake daily for 2–4 weeks.
- Strain and pour into a clean bottle or jar. Label and date it!
To use: Take 1–2 tsp daily in water or tea. Add to salad dressings with olive oil and mustard. Splash into fizzy water with honey for a tangy herbal spritz.
