How to Dry Herbs

Hanging Dried HerbsIf you grow you own herbs you should really learn how to dry and store them. Herbs are very easy to grow and fresh herbs are wonderful to cook with. One of my favorite summertime sandwiches to eat is a slice of fresh tomato, mozzarella cheese and fresh basil with a little salt.

Drying Herbs With a Microwave

• Wash herbs well, pat dry and lay aside for an hour. You want to make sure there is no moisture on them before heating.
• Place herbs in a single layer on a paper towel, cover with another paper towel. Place in microwave and heat for 2 minutes on high. Turn paper towel and microwave for another 1 minute or reheat in 30 second intervals until herbs are dry and brittle.
• Pack herbs in ziploc bags (remove all air) or airtight containers and store in a dark, dry place. Use as needed.
• Can be used for up to one year.

Air Dry Method for Herbs

• This is the preferred method for drying herbs since most of the flavor and essential oils of the herb are retained. If you have the space and the time, you can tie small bunches of cleaned herbs together (about 4 or 5 stems) and hang them upside down in a dark, warm, well ventilated area. The drying time is about 2 to 4 weeks–you want the leaves to be crispy and easily crumble between your fingers before you pack them.

Oven Dry Method

• Arrange cleaned herb stems in a single layer on a cookie sheet with temperature set at 180° F. Heat for about 4 hours, keeping the oven door open the entire time (to let moisture escape). Stir herbs occasionally during this heating process.

Important: If you notice any moisture in the airtight containers or sealed plastic bags after storing the dried herbs–this is a sign that they weren’t completely dried when packed. Mold can develop because of the moisture, so make sure the herbs are thoroughly dried and have absolutely no moisture left in them.

Article from Tipnut