A bouquet of herbs turned upside down in a drafty and warm place protected from the sun (proper drying of herbs). Drying removes only the water from the plant tissue (if the drying is done correctly), but all the aromatic and medicinal substances are retained.
Aromatic plants are collected during the months when they are richest in aromatic substances during the period of full vegetation. It depends on the type of plant, climatic conditions and varies from year to year. The plants are then stored for periods when they are not available fresh
Aromatic plants dominate in the hottest weeks of the year. An intense smell can be felt by touching the plant. These plant species synthesize essential oils and other aromatic substances as a defense against some parasites. What is a pleasant smell for humans is a substance that repels them or even a poison for some herbivores, insects, nematodes or microorganisms. That’s why gardens are enriched by placing aromatic plants between rows of vegetables as natural pesticides. Always cut below where the leaf meets the stem.
New leaves are formed by frequent pruning of herbs.
Plants with a pleasant, strong aroma have always been used in the kitchen as an addition to dishes that give them character. The essential oils from these plants are very healthy. Many essential oils are used in folk medicine as medicines for the treatment of many health problems. The use in gastronomy is a habit so that aromatic plants are always available to us and not only during the growing season. That’s why people found ways to preserve aromatic plants.

1. Drying – drying is the oldest way of preserving plants. Some plants do not change their properties if they are properly dried. The taste and smell are completely preserved. This is how marjoram, oregano, rosemary, lemon balm, mint, sage and thyme are most often preserved. Well-dried ones can be used for several months. Proper drying usually means that the parts of the branch with the aromatic leaves (in which the essential oils are responsible for the pleasant smell) are harvested. The plants are formed into bouquets and turned upside down. The bouquets are then placed in a windy and warm place, but without direct sunlight. It takes several days to finish drying. Then the leaves are removed from the branches and stored in paper or canvas bags or jars with dark glass. They are stored in a dark and dry place. Drying removes only the water from the plant tissue (if the drying is done correctly), but all the aromatic and medicinal substances are retained. At home, plants can be dried in an oven at a temperature below 50 °C.
2. Freezing – this is the most practical way to dry parsley, dill, basil, chives, mint and sage. Fresh leaves should be washed and dried. Then put the plant in the freezer in well-closed plastic boxes. Or quickly freeze arranged on a tray and then put in a bag in the freezer. Mint leaves can be frozen in an ice box with a little water. Some plants lose or change their aroma to a great extent when drying. That’s why freezing is a newer and modern way of preservation.
3. Making aromatic oils – this is another old way of preserving plants. The plants are immersed in the oil of some other species and left to stand for some time (so that the aromatic substances pass into the oil). Aromatic oils have been used in food and medicine since ancient times. The aromatic substances of many plants are soluble in oil. In particular, by placing plants in olive oil or another oil in a dark place for a certain time, aromatic oils are obtained that can be used for several months.
4. Herbs frozen in ice – portions of some aromatic herbs or a mixture of several herbs can be prepared using an ice mold. Finely chop the herbs and put them in molds together with a few drops of oil. Thus, ready-to-use portions are obtained. After they are frozen, they can be taken out of the mold and packed in a freezer bag. In this way, you can freeze basil, parsley, dill, chives, but also finely chopped garlic or a combination that we often use for topping salads, pasta or other dishes.