Here’s how to dry herbs from the store or your garden so you might enjoy them year-round.
Fresh summer herbs vanish quickly once winter arrives.
Here are five easy ways to dry herbs.
Credit: Carson Downing
And never harvest more than one-third of the plant at a time.
It’s all about getting the right combination of air movement and warmth while excluding light.
Air Drying
The simplest method for drying herbs is hanging them in bundles.
If you don’t have room to hang herbs, lay them flat to dry.
Let them dry, undisturbed, at room temperature, out of direct sunlight.
Below, you’re able to find how long the herbs typically need to dry.
To determine if your herbs are done drying, crush a few leaves between your fingers.
A completely dry herb should crumble easily.
Drying Herbs in the Oven
To dry your herbs in the oven, set the temperature to 180F.
Line a baking sheet with parchment paper.
Arrange your herbs into a single layerdon’t overcrowd the sheet.
Let them bake in the oven for two to four hours.
Remember, the herbs will lose some flavor because they’re being cooked a bit.
So, next time youcook something tasty, add more herbs than you normally would.
Once the herbs are dry, remove the stems.
While some herbs can hold up in the microwave, delicate herbs will wither and turn brown.
So save the microwave for woody herbs likerosemary,thyme, andoreganorather than more delicate herbs likebasilandparsley.
Cut chives into 14- to 12-inch pieces.
Sand, borax, and cornmeal are traditional drying agents.
Leave the container open to allow for evaporation.
The blooms should be dry in three to five days.
Silica gel, available at crafts stores, has lighter granules less likely to damage petals.
Drying time will vary from about 2 to 10 days.
Use a small paintbrush to remove crystals between the petals.
Simply run them under cool water to wash away any dirt or dust.
Leafy herbs should not be dried.
Technically, dried herbs will not expire, but they will eventually lose their flavor.
When stored properly, ground spices and dried green herbs can retain their flavor for up to 3 years.
If the herbs still look vibrant and have a strong aroma, they should be okay to use.
