Your summer herb garden is about to call it a season. One hard freeze can wipe it out overnight, so now is the time to act. Store-bought dried herbs cost a small fortune. They also sit on the shelf for who knows how long. Your own taste better and cost almost nothing. Here is how to dry herbs from your garden so you can cook with them all winter.
Start With a Good Harvest
Pick your herbs in the morning. Wait until the dew has dried, but beat the afternoon heat. That is when the flavorful oils are strongest.
Choose healthy stems. Skip anything yellow, spotted, or chewed by bugs. If the plant has not flowered yet, even better, because flavor fades once it blooms.
Try not to wash your herbs. Wet leaves turn moldy instead of dry. If they are truly dirty, rinse them gently. Then shake them off and pat them completely dry with a clean towel.
Go easy on woody perennials like rosemary and sage. Take no more than a third of the plant. That way it survives the winter and comes back next spring.
Which Herbs Dry Best
Some herbs are made for drying. Others take more care.
Easy herbs: Rosemary, thyme, oregano, sage, marjoram, savory, and bay leaves all dry beautifully. They have low moisture and hold their flavor well.
Tender herbs: Basil, mint, parsley, dill, and cilantro hold more water. They dry best with a little heat from a dehydrator or oven. Slow air drying can turn them dark or moldy.
Freeze instead: Chives lose most of their flavor when dried. Chop them and freeze them in ice cube trays.
Method One: Air Drying
Air drying is free and simple. It works best for the hardy herbs.
- Gather five to ten stems into a small bundle.
- Tie them with string or a rubber band. The stems shrink as they dry, and a rubber band keeps the bundle tight.
- Hang the bundle upside down in a warm, dry spot with good airflow.
- Keep it out of direct sun. Sunlight fades both color and flavor.
A spare room, pantry, or covered porch can work well. Slip a paper bag with a few holes poked in it over each bundle. It catches falling leaves and keeps off the dust.
Most herbs take one to two weeks. They are ready when the leaves crumble easily between your fingers. If they bend or feel damp, give them more time.
Method Two: The Dehydrator
A dehydrator is the best tool for tender herbs. It dries them quickly and keeps the color bright.
Spread the leaves in a single layer on the trays. Set the temperature between 95 and 115 degrees. Most herbs need two to four hours. Check them every hour, since thin leaves finish first.
Pull each batch when the leaves crumble. Do not wait until the whole tray is done.
Method Three: The Oven
No dehydrator? Your oven can do the job.
Line a baking sheet with parchment paper. Spread the herbs in a single layer. Set the oven to its lowest temperature, usually around 170 degrees. Prop the door open a crack with a wooden spoon so moisture can escape.
Check every 30 minutes. Most herbs take one to three hours. Watch them closely, because herbs scorch fast. A burnt herb tastes bitter, and nobody wants that in the soup pot.
Store Them Right
Let your dried herbs cool completely before you store them. Warm herbs trap steam, and steam leads to mold.
Strip the leaves from the stems. Keep the leaves whole if you can. Crush them just before cooking, and you will get far more flavor.
Use airtight glass jars. Label each one with the herb name and the date. Store them in a cool, dark cabinet, away from the stove and the sunny window.
Check your jars over the first few days. If you see condensation inside, the herbs were not dry enough. Pull them out and dry them a bit longer.
Dried herbs keep their best flavor for about a year. To test one, crush a pinch and sniff. If the aroma is faint, it is time to replace it.
Cooking With Dried Herbs
Dried herbs are more concentrated than fresh. Use about one teaspoon of dried for every tablespoon of fresh.
Add them early in soups, stews, and sauces. The heat and moisture wake up the flavor. Rosemary and thyme are great in roasts and winter stews. Oregano and basil belong in your sauces. Mint makes a fine tea on a cold night.
Don’t Let the Frost Win
Drying herbs takes an afternoon of work. The payoff lasts all winter long. Grab your scissors this week, before the first freeze does the choosing for you. Your January soup will thank you.