How to Dry Herbs

Fresh herbs dried at home usually retain their medicinal properties, nutritional value, aroma and flavor better than commercially dried herbs. Food lovers and herbalists alike understand the value of freshly dried herbs. Herbs are approximately 7/8ths water. So, drying 8 ounces of herb results in 1 ounce of dried herb.

Difficulty: Easy

Instructions

1. Harvesting the Herbs
   
   The leaves and stems of herbs should be harvested before they bolt, bloom or go to seed because when this happens the leaves and stem become bitter. Some herbs have blooms and seeds that can be used as well. Herbs are best harvesting in the morning.

2. Rinse the herbs well.

3. Drying
   
   Lie the herbs out on a flat surface. Air should be able to circulate well around them and they should not touch or overlap. Herbs should be dried in a dark area between 85 and 95 degrees. Herbs can take anywhere from 1 to 24 hours to dry at this temperature, depending on the specific herb being dried. The herb is done when it breaks or crumbles easily without bending.

4. Storaging Dried Herbs
   
   Dried herbs are best stored in dark glass in a dark room below 60 degrees. Label the container with the type of herb and the date it was dried. Herbs should be used within 6 to 12 months.

5. Average Drying Times of Many Common Herbs
   
   1-3 hours - Anise Leaves, Dill, Fennel Leaves, Ginger Leaves, Marjoram, Thyme
   
   2-5 hours - Anise Seeds, Caraway, Cumin, Fennel Seeds, Ginger Root, Mustard Seeds
   
   5-12 hours - Chili Peppers, Garlic Clove
   
   20-24 hours - Chive Leaves, Mint Leaves, Parsley Leaves, Rosemary, Sage, Tarragon