These Plant Preservation Tricks Are Straight Out of Grandma’s Kitchen

Long before dehydrators and vacuum sealers, our grandmothers used simple, time-tested tricks to keep plants fresh long after harvest.

From drying herbs to turning flowers into keepsakes, these old-school preservation hacks are just as useful—and charming—today.

Hanging Herbs Upside Down to Dry

Grandma would gather fresh herbs into small bundles and tie them with twine. Hanging them upside down in a cool, dry place allowed the herbs to retain their flavor and aroma. It’s still one of the best ways to store thyme, oregano, and rosemary for months.

Pressing Flowers in Books

To preserve the beauty of seasonal blooms, she tucked them between parchment paper in thick books. After a couple of weeks, the flowers would be perfectly flat and dried. These were often used in handmade cards, framed art, or even bookmarks.

Storing Fresh Herbs in Salt or Sugar

Delicate herbs like basil and mint were layered in salt or sugar to absorb moisture and preserve their oils. The method helped maintain both flavor and freshness without refrigeration. Plus, the infused salt or sugar could be used later to season dishes or baked goods.

Root Cellaring Without a Cellar

Even without a modern root cellar, Grandma knew how to keep potatoes, carrots, and beets fresh. She used boxes of sand or straw in cool, dark corners of the house to mimic underground conditions. This method kept root veggies crisp and edible well into winter.

Using Vinegar to Pickle Everything

Pickling wasn’t just for cucumbers—Grandma pickled green beans, celery, garlic, and even watermelon rinds. A simple brine of vinegar, salt, and spices created flavorful, long-lasting snacks and sides. It was one of the most reliable ways to stretch the harvest.

Making Herb Butters

To keep herbs from going to waste, she mixed them with softened butter and stored them in the freezer. These herb butters added instant flavor to bread, roasted vegetables, and meats. Frozen in small portions, they were always ready for a quick boost of freshness.

Air-Drying Beans on the Vine

Instead of picking beans early, she let them dry right on the plant. Once the pods were brown and brittle, the beans were harvested and stored for stews and soups. This zero-effort method provided hearty, protein-rich meals through the cold months.

Preserving in Olive Oil

Aromatic herbs like rosemary and garlic were submerged in olive oil to create flavorful infusions. These jars were kept refrigerated to stay safe and fresh. Not only did this method preserve the herbs, but it also created a delicious oil for cooking or dipping.

Turning Apples into Dried Chips on String

Grandma sliced apples thin and strung them on thread, then hung them by the stove to dry slowly. The warmth and airflow turned them into chewy, sweet chips without any additives. These homemade snacks were a staple in her pantry all season long.

Using Cloth Bags for Breathability

She never used plastic for storing produce—instead, she chose breathable cloth bags. Onions, garlic, and potatoes stayed dry and firm for weeks when stored this way. The airflow prevented mold and rot, keeping food fresher for longer.

Making Homemade Tinctures and Tonics

Grandma steeped medicinal herbs in alcohol to create powerful herbal tinctures. These concentrated liquids were stored in dark bottles and used for common ailments. It was her way of keeping a natural remedy cabinet on hand without ever visiting a pharmacy.

These old-fashioned plant preservation tricks prove that good ideas never go out of style. Whether you’re saving a harvest or just love DIY, Grandma’s kitchen wisdom still works wonders today.