**I’d freeze it, mostly as plain leaves in small portions.** That gives you the most flexibility later. Freezing papalo leaves is recommended by [Chef Jeff’s Garden](https://chefjeffsgarden.com/Herbs/Papalo.html), although I didn’t find controlled comparisons showing which freezing method preserves papalo’s flavor best.

Here’s how I’d handle your harvest:

1. Pick healthy leaves, remove the stems, rinse under running water, and gently pat dry.
2. Divide into portions you’ll use at one time. Wrap each portion tightly in freezer wrap, then put the portions in a freezer bag and press out excess air.
3. Label with the date and freeze promptly.

This follows the [National Center for Home Food Preservation’s method for fresh herbs](https://nchfp.uga.edu/how/freeze/vegetable/freezing-fresh-herbs/). **Expect the leaves to become limp after thawing**—they’ll work better as chopped seasoning than as an attractive fresh garnish.

If you commonly use papalo in sauces or dressings, **freeze some as herb-and-oil cubes** instead: chop the washed, dried leaves, mix with enough olive or neutral oil to bind them, portion into an ice-cube tray, and freeze immediately. Transfer the frozen portions to an airtight freezer container. This is an established general method for herbs, rather than a papalo-specific tested recipe. Fresh herbs in oil must stay refrigerated or frozen because of botulism risk; thaw portions in the refrigerator and use within four days. [Oregon State Extension](https://extension.oregonstate.edu/catalog/pub/sp-50-701-herbs-vegetables-oil)

For storage, keep your freezer at **0°F / −18°C or below**. Plan to use most of your harvest this winter: general herb guidance says quality can begin declining after **3–6 months**, though frozen herbs can be kept for use within a year. Those are general estimates, not a verified papalo flavor lifespan. [University of Georgia Extension](https://fieldreport.caes.uga.edu/publications/B1170/herbs-in-southern-gardens/), [University of Minnesota Extension](https://extension.umn.edu/garden-and-home/yard-and-garden/gardening-in-minnesota/growing-herbs)

Before processing everything, I’d freeze one small portion plain and one in oil, then taste both after a few days. That will let you choose based on how you actually eat papalo.