Fermenting Fresh Herbs


Last year, I realized that I simply can’t eat enough homemade pesto. I love spreading it on fresh bread, dipping veggies in it, using it in homemade salad dressings, and more. It’s particularly uplifting in the middle of winter, when its tangy flavor brings back memories of the warm summer garden. This year, I’m doubling the amount of basil in my garden, and I also plan on experimenting with herbal spreads made from dandelion greens, nettle, spicy arugula, kale, and sage.

arugula pesto
Adobe stock/fortyfork

Last week, when Shannon Stonger’s new book Traditionally Fermented Foods landed on my desk, I realized that in addition to pesto there’s a whole other way to preserve fresh herbs in a spreadable, tangy format that I’ve been missing out on— fermentation.

Fermenting fresh herbs is just as easy – if not easier – as making homemade sauerkraut or kimchi. Plus, your gut will thank you for the increased boost in healthful probiotics.


1 cup fresh, chopped herbs, such as basil, sage, rosemary, or cilantro

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