Drying Fresh Herbs
Follow these simple guidelines for drying herbs at home:
If you grow your own herbs, wash them the day before you pick them and harvest early in the morning.
If you purchase picked herbs, wash and pat them dry.
Tie a few sprigs together and hang the bunches upside down in a warm, dry spot--no warmer than 85 degrees.
Keep the bunches out of direct sunlight, which can burn the leaves and destroy aromatic oils. Alternatively, lay herbs on a screen in the conditions described above. The herbs will be dry in 1 to 2 weeks.
In the microwave: Lay leaves on a paper towel and microwave on LOW for 1 minute intervals; when leaves are almost dry, remove them from microwave and leave at room temperature, in the conditions described above, for 1 or 2 days.
In a conventional oven: Place herb leaves on pan and turn oven to lowest setting possible; leave the oven door ajar.
Store leaves whole or crush with a rolling pin before storing; bigger pieces retain flavor longer. Pack dried herbs in airtight glass containers and store in a cool, dark place.
Check the containers the day after you fill them; if you see moisture on the sides of the container, repeat as much of the drying process as necessary.
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