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How to dry herbs - From fresh garden herbs!
Imagine how your dishes will taste this winter if you have your own garden
herbs to add to them. Its easy to dry or freeze some for a year-round
supply of good quality herbs! Here's how to do it, complete instructions in easy
steps and completely illustrated. You don't need any special equipment: air
drying or room drying is the easiest, as well as, most inexpensive method for
preserving herbs. Moisture evaporates slowly and naturally during air drying,
leaving the precious herb oils behind. Dehydrators (see
this page for more info, models and prices of food dryers) are useful if you want to dry
large quantities of herbs or you have high moisture herbs such as basil.
Directions for Freezing herbs
Ingredients and Equipment
- fresh herbs - any quantity.
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- glass or plastic containers, a vacuum food sealer, or "ziploc"
type plastic bags.
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Instructions
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Start with fresh herbs - as fresh as you can get. |
Step 1 - Which method for which herb?
Click on the
blue link below that corresponds to the herb you want to dry, as the method
vary with different herbs!
- Sage, thyme, summer savory, dill,
bay leaves, oregano, rosemary and marjoram are sturdy, low-moisture
herbs that are best suited for air-drying.
- Basil, tarragon, lemon balm and the mints have a
high moisture content and will mold if not dried quickly. So the oven,
dehumidifier or
dehydrator methods work better
- Chives are best frozen.
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Tips
To release the full flavor, crush whole herb leaves or use a mortar and
pestle to grind, just before adding to the recipe. When using dried herbs,
add to soups and stews during the last half-hour of cooking or follow recipe
directions. Be creative and add dried herbs to flavor your favorite foods.
Only use a microwave oven as a last resort for drying, as microwaves
literally cook the herbs producing very poor quality.
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If you're interested,
here's more information and where you can get
a vacuum food sealer. |
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A vacuum-sealed FoodSaver bag is on top at left. You can see how the FoodSaver really sucks out all the air, so
the herbs won't dry out or get freezer burn. That means the food inside will
last many times longer. I've been using them (and their predecessor in
the marketplace, Seal-a-Meal) for many years. If you're interested,
here's where you can get one.
TIP: If you don't own a vacuum food sealer to freeze foods, place food
in a Ziploc bags, zip the top shut but leave enough space to insert the tip
of a soda straw. When straw is in place, remove air by sucking the air out.
To remove straw, press straw closed where inserted and finish pressing the
bag closed as you remove straw. |
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