HERBS
Air drying herbs is not only the easiest and least expensive way to
dry fresh herbs, but this slow drying process also doesn’t deplete
the herbs of their oils. This process works best with herbs that
don’t have a high moisture content, like Bay, Dill, Marjoram,
Oregano, Rosemary, Summer Savory and Thyme. Moisture
dense herbs, like Basil, Chives, Mint, Tarragon preserve better
in a dehydrator, or try freezing them. Use a microwave or oven
to dry herbs only as a last resort. These actually cook the herbs
to a degree, diminishing the oil content and flavor.
Harvesting
• Harvest before flowering. If you’ve been harvesting all season, your plants probably haven’t had a chance to flower. But non-hardy herbs will start to decline as the weather cools, so late summer is a good time to begin drying your herbs.
• Cut in mid-morning. Let the morning dew dry from the leaves, but pick before the plants are wilting in the afternoon sun.
How To Dry Herbs
1. Cut healthy branches from your herb plants.
2. Remove any dry or diseased leaves
3. Shake gently to remove any insects.
4. If necessary, rinse with cool water and pat dry with paper towels. Wet herbs will mold and rot.
5. Remove the lower leaves along the bottom inch or so of the branch.
6. Bundle 4 - 6 branches together and tie as a bunch. You can use string or a rubber band. The bundles will shrink as they dry and the rubber band will loosen, so check periodically that the bundle is not slipping. Make small bundles if you are trying to dry herbs with high water content.
7. Punch or cut several holes in a paper bag. Label the bag with the name of the herb you are drying.
8. Place the herb bundle upside down into the bag.
9. Gather the ends of the bag around the bundle and tie closed. Make sure the herbs are not crowded inside the bag.
10. Hang the bag upside down in a warm, airy room.
11. Check in about two weeks to see how things are progressing. Keep checking weekly until your herbs are dry and ready to store.
Storing Dried Herbs
1. Store your dried herbs in air tight containers. Zip closing bags will do. I like to use small canning jars.
2. Be sure to label and date your containers.
3. Your herbs will retain more flavor if you store the leaves whole and crush them when you are ready to use them.
4. Discard any dried herbs that show the slightest sign of mold.
5. Place containers in a cool, dry place away from sunlight.
6. Dried herbs are best used within a year. As your herbs lose their color, they are also losing their flavor.
7. Use about 1 teaspoon crumbled dried leaves in place of a tablespoon of fresh
Method 2:
1. Harvest the freshest, healthiest leaves
2. Wash, if necessary, and pat dry with paper towels
3. Stuff 2-3 individual leaves or a spoonful of chopped herbs in ice cube trays.
4. Fill the tray half way with water. Make sure the leaves are down into the water, as best you can. They will tend to float, but we’ll fix that with the next step. Place the half filled tray in the freezer.
5. Once the ice cubes are pretty much frozen, finish filling the try with water. The leaves will no longer be able to float and should be completely surrounded with water. Now place the tray back into the freezer to freeze solid.
6. Once the ice cubes are frozen, remove from the tray and store in zip closure bags.
7. When ready to use, toss the whole ice cube into your favorite stew or dish.
