That’s where learning how to dry herbs comes in.
Use these appliances only as a last resort.
It’s easy to do and even quicker than drying.
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Shake the Branches
Shake the branches gently to remove any insects.
Rinse with cool water only if necessary and pat dry with paper towels.
Wet herbs will mold and rot.
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you’re able to use these leaves fresh or dry them separately.
Remove any dry or diseased leavesfrom the cut herbs during this time.
Yellowed leaves and leaves spotted by disease are not worth drying.
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Their flavor has already been diminished by the stress of the season.
Bundle the Stems Together
Bundle four to six stems together and tie them as a bunch.
you might either use a string or a rubber band.
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Punch or cut holes in a paper bag, and place the bundled herbs inside, upside down.
Secure the bag by gathering the end around the bundle and tying it closed.
confirm the herbs are not crowded inside the bag.
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Label the bag with the name of the herb you are drying.
It will only spread.
Store Herbs in Airtight Containers
Store your dried herbs in airtight containers.
Small canning jars work nicely.
Zippered plastic bags will work, as well.
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Label and Date the Containers
Label and date your containers.
you’re able to choose amber-colored canning jars that are designed to block sunlight.
These delicate herbs will lose more of their flavor and have a shorter shelf life when dried.
Dehydrating vs. air drying your herbs depends on the moisture content.
For herbs with more moisture content, like basil, it’s best to dehydrate.
For herbs without much moisture, you could easily air dry.
Herbs with large, fleshy leaves, like sage, will take longer to air dry.
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Drying Herbs.Oregon State University Extension.
The Spruce / Melina Hammer
The Spruce / Claire Cohen
The Spruce / Melina Hammer
