Now is a great time to cultivate the rest of the herbs before Fall. Air drying herbs is the easiest and most economical way to dry fresh herbs. This process works best with herbs that don't have a high moisture content, like Bay, Dill, Marjoram, Oregano, Summer Savory, Rosemary and Thyme. Basil, Chives, Mint, and Tarragon contain a higher moisture content and preserve better in a dehydrator or by freezing in ziploc baggies.The best time to cut herbs for drying is just before they flower or in the morning. Herb leaves have the most oil at this time, which is what gives herbs its best aroma and flavor. If your herbs have already flowered don't worry, they can still be harvested and dried. Avoid gathering herbs in the hot afternoon sun.
Only the best looking leaves should be kept and dried...discard wilted, damaged, or insect eaten leaves. Give the gathered herbs a few shakes to remove any pesky insects and rinse under tepid tap water. Gently pat dry with paper towels. Don't forget to harvest the lavender! I make sachets for Christmas gifts!Tips for Drying Herbs
- Use only healthy branches from your herb plants.
- Remove all dry or diseased leaves
- Rinse with cool water and pat dry thoroughly with paper towels.
- Remove the lower leaves of the branch to prepare for bundling 5 or 6 branches together and secure with garden twine. Make smaller bunches if bundling herbs with alot of moisture.
- Label a brown paper bag with the name of the herb you are drying and take scissors or a sharp pencil to poke air holes in the bag. Place the herb bundle upside down into the bag and tie the herb branches and bag closed leaving enought room inside the bag.
- Hang the bag upside down in a warm, airy room.
- Drying process takes about two weeks and keep checking weekly until your herbs are dry and ready to store. As the leaves are dry, check for any signs of mold growth. Toss the entire bunch if moldy and try again.
Tips for Storing Dried Herbs
Store your dried herbs in air tight containers, a ziploc bag will do. I like to use small sealed jars in a cool, dry place away from sunlight.- Label and date your containers. Dried herbs can be used up to a year. Your herbs will retain more flavor if you store the leaves whole and crush them when you are ready to use them.
- Make sure herbs show no sign of mold.
- In cooking, use approximately 1 teaspoon crumbled dried leaves in place of a tablespoon of fresh
- Whole herbs retain their flavor longer than crushed, ground or rubbed herbs. Sage is the only herb that will grow stronger in flavor during storage.
The Herbs ought to be distilled
when they are in their greatest vigor,
and so ought the Flowers also.
- Nicholas Culpeper
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