One of the easiest ways to maximize the use of your herbs is by drying them.
Drying is a very simple process, and can be done by using a paper bag, a dehydrator or your microwave oven.
The majority of herbs can be dried using a paper bag in a well-ventilated area. Because our herbs are living plants growing in pots, selecting herbs that are fresh, green and tender is a snap. New leaves at the tip of the plant are usually the most flavorful. Clip off the herbs you want to dry, and lightly rinse. Cut off any dead or discolored leaves and stems, and tie the herbs together by their stems. Pop a few holes in the paper bag to allow for airflow and suspend the herbs upside down in the bag. The bag serves to collect any leaves or seeds that may fall, and also protects the herbs from dust and pests.
Hanging the herbs upside down allows the oils to flow into the leaves, increasing the flavor. Using the paper bag method, the herbs should be fully dried, depending on climate, in 5-10 days.
Using a microwave or dehydrator can speed up the process to only a few hours.
Set the dehydrator to between 90-100 degrees as too much heat will cause the herb oils to dissipate and they will lose their flavor. This method will produce quality, dried herbs in 1-3 hours.
Small quantities, no more than one or two cups at a time, of herbs can be dried in the microwave in only a few minutes. Place the fresh herbs between paper towels and microwave on high for 2-4 minutes. The herbs must be completely dried and then cooled before packaging. Too large a quantity in the microwave at one time will cook the herbs instead of drying them.
Dried herbs should be packaged in an airtight, moisture free container and stored in a cool, dark, dry place.
