How to Dry Home-Grown Herbs
Savor the intense flavors of summer year-round by learning to dry the herbs you grow in your kitchen garden. Even dried, your herbs will have a fresher flavor than many commercially-sold spices that may sit for long periods as well as traveling long distances in trucks. Does this Spark an idea?
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Instructions
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Pick your herbs. Wait late enough in the season until the plants have enough foliage to sustain growth after harvesting. Harvest before the first frost. Late morning, after the dew has evaporated but before the most intense heat, is the best time of day.
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Separate the herbs you want to dry by moisture content. Different methods of drying work better for different herbs. Those with low moisture content can be air-dried over time, while higher-moisture herbs require quicker drying methods to avoid mold. Rosemary, sage, thyme, and dill are examples of low-moisture herbs that air-dry well. High-moisture plants include members of the mint family, tarragon, basil and lemon balm. With both types of plant, remove any damaged outer leaves before proceeding.
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Air-dry the lower-moisture plants. Bundle each type of herb together, wrapping the stems with twine or a rubber band. Place them in a paper bag with the stems at the mouth of the bag, then tie the bag closed. Make several small holes in the bag for ventilation. Suspend the bag from a hook in a warm, dark room for two to four weeks.
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Oven-dry herbs with higher moisture content. After removing outer leaves, place a single layer of plants on a tray and heat for three to four hours in the oven at low heat (about 180 to 200 degrees Fahrenheit).
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Tips & Warnings
For best results, try to use your herbs within a year or less. Dried herbs can lose flavor over time. After you dry your herbs, put them in a jar labeling them by name and date.
If you are in a hurry, use the microwave to dry plants. Place the plants on a paper towel and heat for 30 seconds. Remove, and turn plants over; heat for another 30 seconds. Repeat the process until the plants dry completely. This option provides speed but may involve some sacrifice of herb taste.
