Chef Mārtiņš Sirmais shares tips on preserving fresh herbs

Preserving fruits and vegetables is a common practice in Latvia — many cellars and kitchen cabinets are filled with jars of jams, marinades and other homemade preserves. However, not every product suits the same approach.

Herbs present a particular challenge, as their growing season often produces more than can be used right away. Unlike vegetables, herbs cannot simply be placed in a marinade, leaving many people wondering how to properly prepare them for long-term storage so they retain their flavor and aroma through the winter months.

Chef Mārtiņš Sirmais offers advice on this topic, sharing his experience on what to do with surplus fresh herbs. His tips are aimed at those who want to make the most of homegrown or store-bought herbs rather than letting them spoil.

Preserving herbs is a relevant topic for anyone building up household food stores or simply looking to reduce food waste. Preservation skills make it possible to enjoy the season's harvest even when fresh herbs are no longer available or become more expensive.