How to Turn Fresh Herbs to Dried Herbs

Fresh herbs can be used all year long if they are properly dried and stored. Dried herbs need to be used within 12 months to ensure the best flavor. Cut herbs for drying right before the plant begins to flower. Choose plants that are healthy and well established. If there are any fading or brown leaves, be sure to remove them before drying. There are several different methods for drying herbs.

Instructions

Air Drying

1. Separate the herbs into small bundles. Each bundle needs to be no more than two inches across to allow sufficient airflow.

2. Tie a string or ribbon around the top of each bundle. Be sure to tie it tightly so that you do not end up with wasted herbs on the floor.

3. Tie the herb bundles onto a hanger or any object that will allow them to hang in the air while drying.

4. Hang the herbs in an area where there is good airflow. An indoor location is best to retain optimal color and flavor.

5. Check the herbs daily. When the leaves are very easy to remove from the stem, they are fully dried.

6. Remove all the leaves and crush them well. Store the herbs in an airtight container in a cool dry location.

Oven Drying

1. Pull the leaves from a healthy plant. Be sure to remove any dead or browning leaves and discard. Leaves need to be dried while they are fresh or they may burn in the oven.

2. Arrange the leaves in a single layer on a baking sheet or any other oven-safe tray. Different types of herbs need to be on separate trays to maintain their true flavor.

3. Preheat the oven to 350 degrees and wait to place the herbs inside until the oven reaches the desired temperature. Let the herbs cook in the oven for 5 to 10 minutes until they are brittle to the touch.

4. When the herbs are cool enough to touch, crumble them thoroughly and store in an airtight container in a cool dry place for up to 12 months.

Tips & Warnings

• Herbs that are gathered in the early morning will have the least wilting. Wait until the dew has evaporated for best results.

• Rinse gathered herbs in cool water to remove any dust or toxins. Gently shake the herbs to remove excess water before drying.

• Dried herbs are stronger than fresh herbs. When using dried herbs in place of fresh in a recipe reduce the amount used by 1/3 to 1/2.

References

• National Center for Food Preservation: Drying Herbs
• Herbcompanion.com: Drying Fresh Herbs