Air drying herbs is the easiest and least expensive way to dry fresh herbs and air drying allows the herbs to retain their oils. This process works best with herbs that have low moisture content such as Bay, Dill, Marjoram, Oregano, Rosemary, Summer Savory and Thyme. Moist herbs such as Basil, Chives, Mint, and Tarragon preserve better in a dehydrator, or by freezing. I prefer not to use a microwave, but others have done this successfully. Care must be taken not to cook the herbs.
Harvesting: Annual herbs will start to fade as the weather cools, so late summer is a good time to begin drying your herbs. Cut in mid-morning. Let the morning dew dry from the leaves, but pick before the plants are wilting in the afternoon sun. You could also skip watering the day before if they are in containers to lower the moisture content in the leaves.
· Mints are at their best before flowering.
· Harvest oregano and thyme when the flowers are barely open.
· Rosemary leaves are easy to dry and can be picked at any time.
· Wait another month or so to after sage has flowered to harvest leaves.
· Pick tarragon when it’s full and bushy, before cool nights cause it to yellow.
· Basil should be picked before the plant sets flowers.
· Pick chive blossoms young, before seeds develop.
· Pick dill before the plant flowers. Later, pick the flowers before the seeds set.
How to Dry Herbs
1. Cut healthy branches from your herb plants.
2. Remove any dry or diseased leaves
3. If dirty, rinse with cool water and pat dry with paper towels. Wet herbs will mold and rot.
4. Remove about an inch of the lower leaves of the branch.
5. Bundle 4 - 6 branches together and tie as a bunch. You can use string with a slip knot or a rubber band to secure the bunch. The bundles will shrink as they dry and the rubber band will loosen, so check every few days to make sure that the bundle is not slipping. Make small bundles if you are trying to dry herbs with high water content.
6. Hang the bunch upside down in any room with good air circulation. A dry basement, attic, or spare closet works well.
7. Keep the bunches out of direct sunlight and consider placing a fan in the room to promote air flow.
8. Check in about two weeks to see how things are progressing. Keep checking weekly until your herbs are dry and ready to store.
9. And bright light will cause colors to fade. Far more appropriate would be an extra bedroom with the shades drawn, a dry cellar or attic, or even a little-used closet. The key is to provide a dust-free environment and plenty of ventilation in a spot without direct sun. If you don’t have natural air circulation, consider setting a fan on low to keep the air moving.
Fishing a string through a bag for drying
Some people use paper lunch bags to cover their hanging bunches to prevent dust from collecting on the leaves. Others enclose the herbs inside the bag completely after it has been punched with holes. I do not recommend this as it restricts air flow and can retain moisture if the humidity levels change in the drying room.
Storing Dried Herbs
1. Store your dried herbs in air tight containers. Zip bags will do for a short time, but jars work best.
2. Label and date your containers.
3. Discard any dried herbs that show any sign of mold or are discolored.
4. Place containers in a cool, dry place away from sunlight.
5. Dried herbs are best used within a year.
6. Store the leaves whole and crush them when you are ready to use them to retain flavor.
Tip: If you have a lot of herbs left over at the end of Summer, try adding some to your next barbeque. Simply lay woody-stemmed herbs directly over the coals to smoke, or between the meat and the grill. Softer herbs can be placed in a foil pouch with the meat and either broth, oil, or butter and seal the pouch completely.
Flavor combinations:
Marjoram - Steak
Rosemary - Chicken, Pork, Potatoes
Basil - Tomatoes, Chicken
Tarragon - Turkey
Dill - Salmon and Potatoes
Thyme - Chicken, Tuna, and any Summer Squash
Sage - Pork, Duck, and Sausage
Links:
