Herbs have always been a fascination for me. I love their tiny flowers, delicate scents, medicinal uses, and flavor adding power.
For more on that ... visit my blog.
This year, while I'm already canning fruits, pickling vegetables as we speak and making berry jams, I'll also be drying herbs from the patio herbs I planted early in the season.
It is one of easiest forms of preserving there is.
While I would like to envision myself drying herbs on an antique drying rack on a wooden table in the sun with my farm off in the distance, it is no longer the preferred method. The drying of herbs that is. The farm ... still preferred, at least by this writer!
There are two kinds of herbs. Less Tender Herbs and Tender-Leaf Herbs. Tender-Leaf herbs are most successfully dried in a dehydrator because their high moisture content can leave them more susceptible to mold when the drying process becomes prolonged.
The best time to harvest most herbs for drying is just before the flowers first open on the herbs. Gather them in the early morning after the dew has evaporated. They should not lie in the sun after harvesting. Rinse herbs in cool water and gently shake to remove excess moisture. Discard all bruised, soiled or imperfect leaves and stems.
Less Tender Herbs are more sturdy herbs such as rosemary, sage, thyme, summer savory and parsley. These are the easiest to dry. Simply bundle them into small bunch and turn them upside down to air dry. Indoors is best for color and flavor.
Tender-Leaf Herbs consist of basil, oregano, tarragon, lemon balm and the mints. Again, they are most successfully dried in a dehydrator but can, with care, also be dried without.
One method the National Center for Home Food Preservation recommends for these herbs is to dry the leaves separately, without touching, on single layers of paper towels on the top and bottom. You can safely dry up to 5 layers for this method. Place herbs in a cool oven and leave overnight.
When the leaves are crispy dry and crumble easily, they are ready for packing and storage and can be crumbled or left whole. Package herbs in a air-tight container and store in a cool, dry, even dark place to preserve color and flavor.
And all winter long ... you will benefit from the fruit of your labor.
