Drying Herbs
- Each herb you wish to dry has its own unique flavor and aroma, so you shouldn't mix them to speed up the process.
- Cut each herb at the height of its season and during the morning hours, once all dew and moisture has evaporated from the leaves and/or flowers.
- Cut small bunches of woody herbs and tie them together near the root end with twine or string.
- Hang the bunches upside down on a coat hanger in a cool, dry place where there is some ventilation, or they will mildew and rot instead of drying.
- Fleshier herbs should be cut around the same time of day, and only the leaves and small stalks should be placed on a clean, dry screen.
- You can let the sun dry them out, or put them in a low 120°F (49°C) oven for a couple of hours, making sure they don't cook or burn.
- You can also use a microwave oven to dry small bunches. Set the timer for 60 seconds at a time, being careful not to let the leaves burn.
- After 1 minute, carefully fluff the batch to release any steam before microwaving them for 1 more minute if needed.
- Once your herbs have been dried, store them in an airtight jar or plastic bag for use throughout the year.
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