Growing herbs in your garden or on your windowsill is very rewarding – there is nothing like the taste and aroma of fresh herbs to compliment good food. Here are some ways to dry home-grown herbs so you can enjoy them all year. Unlike fruits and vegetables, herbs do not need blanching before drying.
Harvesting herbs
- Harvest herbs when they are at their peak, from full, healthy plants with crisp stalks and green leaves. For best flavor, harvest before herbs produce flowers.
- Harvest early in the day when essential oils are at their peak.
- Most herbs like can be cut back by a third to a half and still keep growing. Keep enough foliage to maintain growth.
- Discard dead, damaged or diseased leaves, or plant parts that are slimy or smell “off”.
Washing herbs
Herbs grown in the home garden may become contaminated by harmful pathogens from soil, contaminated water, animals or unfinished compost or manure.
- Wash your hands thoroughly with warm soapy water before washing your herbs.
- Don't wash herbs in the kitchen sink – use a clean container instead.
- Lightly wash herbs in clean water.
- Air dry your herbs on a clean dry tea towel, or pat dry with paper towels.
Refrigerating herbs
- The refrigerator is good for short-term storage. Wash and dry your herbs first.
- Wrap loosely in plastic and store in the crisper.
- Or, place freshly cut long-stemmed herbs in a container of water (like flowers in a vase) and loosely wrap plastic over the top.
- Basil is the exception. Cold temperatures causes basil to turn black, so is the fridge still an option? Yes, if you wrap the basil in a tea towel before placing it in the fridge. The insulation of the tea towel will protect it from getting too cold and it will keep for 2 – 3 days.
Air drying
A simple method that works well for sturdy herbs like rosemary, thyme, summer savory, parsley and lavender. Some tender herbs like dill, tarragon, basil and mint have a high moisture content and may mould using this method.
- Wash and dry herbs first.
- Bundle loose bunches of herbs with string or elastic.
- Place inside a paper bag that has been punched with holes for air circulation.
- Hang the bag in a warm, dry place out of direct sunlight.
- Check herbs often.
Tray drying
This method takes more space, but works well for tender herbs like dill, tarragon, basil and mint which have a high moisture content. It can take up to a week to dry herbs.
- Place a clean tea towel or cheesecloth on a tray, cookie sheet or cooling rack.
- Lay herbs leaves on top so that the herbs do not overlap.
- Cover with a layer of paper towel and repeat for up to 5 layers.
- Check your herbs frequently and change the paper towel as they pick up moisture from the herbs.
Dehydrator
Follow the directions that come with your dehydrator. Herbs are done when they are crispy and dry.
Microwave drying
Convenient for drying small batches of herbs, some microwaves come with directions for drying herbs on a low setting between sheets of paper towel. Check your owners manual for instructions. Wash herbs but pat dry before microwaving, otherwise they will cook.
Oven drying
The optimum temperature for drying herbs is between 95ºF and 115ºF. Not all ovens are able to maintain this low temperature, even at the lowest setting. If it is too warm, essential oils will dissipate and there will be a reduction in flavor. The oven light alone may provide the correct heat range for drying herbs. Use a thermometer to check the temperature. If it is warmer than 115°F, prop the oven door open a crack with a wooden spoon.
- Place a clean tea towel or cheesecloth on a tray, cookie sheet or cooling rack.
- Lay herbs leaves on top so that the herbs do not overlap.
- Check your herbs frequently and change the paper towel as they pick up moisture from the herbs.
- The length of time depends on the moisture level of the herb leaves as well as the humidity in the air – check the dryness of the herbs frequently. It can take between 4 and 24 hours to dry herbs completely.
Storing dried herbs
Herbs are completely dry when the leaves are crispy and stems break easily without bending. Store dried herbs in an airtight container for up to one year. Label the container and place in a cool, dry, dark cupboard.
Sources:
https://www.canada.ca/en/health-canada/services/food-safety-fruits-vegetables/fresh-herbs.html#a3
http://www.four-h.purdue.edu/foods/Drying%20herbs%20frame1.htm