How to Dry Fresh Herbs

Herbs dried from your own garden taste much better than those you buy at the grocery store for one simple reason: they are fresh. The volatile oils that give herbs their flavor dissipate over time, which means the longer a jar of herbs has been gathering dust on a grocery store shelf, the less flavor it will have. For the fullest flavored herbs, dry a small amount of fresh herbs each summer and then use them up within 12 months. Some people dry herbs in the oven or microwave, but the best way to dry them is the old fashioned way: hanging bunches upside down in a warm, dry place. Here is what else to do.

Instructions

Difficulty: Easy

Things You’ll Need:

• Scissors
• Sisal twine

1. Only dry herbs that retain an intense amount of flavor when dried, including sage, mints, rosemary, thyme, winter savory, bay leaves, oregano, marjoram and dill. Basil, chives, parsley and cilantro lose almost all of their flavor when dried, so don’t bother with them.
2. Gather herbs in the morning after dew has dried. Using scissors, snip off 4- to 6-inch-long stems of each herb.
3. Cut a 24-inch-long piece of sisal twine and make a loose slipknot at one end. Create bundles of each type of herb by gathering together a small bunch of stems. Slide the slipknot over the end of the stems. Cinch the knot down tightly, because the stems will shrink slightly as they dry.
4. Hang the bunch upside down, indoors in a warm, dry location out of direct sunlight. The reason why you hang the bunch upside down is to keep the stems straight. If you dried the herbs upright the stems would wilt and collapse.
5. Check on the herbs frequently by rubbing a few leaves between your fingers. As soon as they are crumbly dry, take the herbs down and prepare to store them in jars. Don’t leave the herbs hanging upside down for longer than you have to. They will gather a surprising amount of dust and pet hair!
6. To store the herbs, strip the leaves off the stems, crumble them and place them in clear glass jars with a screw top. Keep the herbs in a cool, dark place and use them up within a year for the best flavor.