Drying Your Herbs

Now that your herbs are bigger you may be thinking about how to dry them and use them in the long run. It turns out there are some nifty little things you need to know about this!

When drying your herbs it is best to be a little patient with the growing process. You will want to wait until herbs, such as oregano, are a decent size. Though the herbs should be a little bigger you will want to harvest them before they flower.

When harvesting your herbs make sure to use a very sharp knife to cut the stems. Tearing and ripping can cause moisture loss in the plant. If you plan on hanging the herbs to dry cut towards the base of the plant so that you will have something to work with.

Herbs such as chives do not really dry. A good way to use chives is to place them in a plastic bag and freeze them. You can try to dry them out in the oven over a long period of time, but this process will take at least seven hours. Frozen chives will last 3 to 4 months in the freezer.

Larger herbs, like oregano, can be dried by hanging in a cool, dry and dark place. You can also hang the herbs upside down in a paper bag somewhere out of way. This process takes between 1-3 weeks.  Lastly, leafy herbs can usually be dried in a paper towel that is folded in half. Leave on your counter for 1-3 weeks, until the leaves are dry and crunchy. Place in a plastic bag to store.

Hints: 

If you are hanging herbs make sure to check the rubber band or string every few days. As the herbs dry they will shrink and may fall out of their holder.

Remember to shake off any insects before you start the drying process. You may want to do a quick rinse and pat dry before drying the herbs.

If you are hanging herbs in a paper bag remember to cut holes in it so the herbs have an air flow.

Good luck!

Posted by: Amanda

May 31, 2011. baking, Food Fun, Gardening, In The Kitchen, Make Your Own, Uncategorized. Leave a comment.