Air drying works best with herbs that do not have a high moisture content.
For example:
- Bay,
- Dill,
- Angelica,
- Oregano,
- Rosemary &
- Thyme
To retain the best flavour of these herbs, you’ll either need to allow them to dry naturally. A microwave or an oven set on low may seem like a convenient shortcut, but they actually cook the herbs to a degree, diminishing the oil content and flavour. Use these appliances only as a last resort.
If you want to preserve herbs with succulent leaves or a high moisture content, such as basil, chives, mint, and tarragon, for the best Flavors retention, consider freezing them. It’s easy to do and even quicker than drying.
When to Harvest Your Herbs for Drying
- Harvest herbs before they flower for the fullest Flavors. If you’ve been harvesting branches all season, your plants probably never get a chance to flower. However, by late summer, even the herbs that have not yet flowered will start to decline as the weather cools. This is a good time to begin harvesting and drying your herbs.
MULTI FUNCTIONAL SPACES
- Cut branches in midmorning. Let the morning dew dry from the leaves but pick before the plants are wilting in the afternoon sun.
- Do not cut the entire plant, unless you plan on replacing it. You should never cut back by more than 2/3 or remove more than about 1/3 of a plant’s branches at one time.
How to Dry Herbs from Your Garden by Hanging Them
Follow these steps to dry herbs by hanging them:
- Harvest herbs from the garden.
- Wash them to remove any dirt and debris.
- Give them a spin in a salad spinner or pat them gently with a towel to dry.
- Remove lower leaves from the stems so that you have about an inch and a half of bare stems at the bottom of each sprig.
- Gather these bare stems and tie them in bundles with twine or fishing line.
- Hang these bundles to dry on a clothing line or place on an herb drying rack.
Most herbs will be pretty dried out after just one week, but I recommend giving them another two to three weeks to be sure all moisture is gone from the leaves.
You’ll know your herbs are fully dried and ready to be stored when they have that nice, crunchy texture. The stems should feel brittle and easily crack if you bend them; if they’re flexible to your push at all, that’s a sign there’s still moisture left in the herb.
How to Store Dried Herbs
Pull the leaves (and the flowers) from the stems over a plate and pour them into the jar. It’s best to keep the leaves whole now and then crumble them to release the flavours (from the oils inside) when you’re using them in a dish. Fill the jar to the brim and then screw the lid closed to keep your herbs as airtight as possible.
My Favourite Dry Herbs to Use for Teas
I love having lots of different herbs on hand to use when I feel inspired to cook, which is not every day, but I use dried herbs for homemade teas on a near-daily basis throughout the year.
Imagine having your own year-round supply of herbs that you grew yourself so that you don’t have to spend money on those little plastic packets of leaves at the store anymore. It’s possible to grow enough of your own herbs, even on a small patio or balcony, to use them fresh during the growing season and then harvest enough to dry for the colder months.