If you grow herbs at home, or if you buy fresh herbs at the supermarket and dont use all of them, you should consider drying your own herbs. Drying herbs allows you to use the herbs for much longer than if they were fresh and instead of growing all the possible herbs yourself, you can grow different types, dry the leftovers, then grow different herbs next time. Over time, you will have a large stockpile of dried herbs that you created yourself for all your future cooking needs.
Air Drying Herbs
Many types of herbs can easily be air dried. Herbs that dry quickly are the best candidates for air drying. These are usually the herbs that have the least amount of natural moisture. This includes Oregano, Dill, Bay, Rosemary and Thyme. When you gather these herbs together before drying, be sure to remove any sickly looking leaves or branches, as well as any that seem rotted or have mildew.
For maximum effectiveness, you should dry these herbs before they bloom or seed. Place the herbs loosely in a plastic bag and poke a bunch of holes in it, or if you prefer, tie off the herb bunch with string and hang them. You want to then store the hanging bunch or the plastic bag in a dry, airy room such as a pantry for about 2 weeks or so or until they are completely dry.
Heat Drying Herbs
Herbs that have a high moisture content should be dried with heat. These herbs include Basil, Tarragon, Mint and Chives. Heat drying of these herbs is necessary to prevent the growth of mold and fungus before they are dried completely. If you have a home dehydrator, then you are all set, a home dehydrator is perfect for this. These machines are not too expensive and will come with directions on drying herbs, fruits, and meats. You can purchase dehydrators at many home goods stores or large department stores.
If you dont want to go the dehydrator route, you can still be successful using a home oven. To dry herbs in your oven, place them loosely on a baking sheet and put the oven setting at about 175 for about 4 hours. This can produce varied results, and as you practice this technique you will get better.
Microwave Drying
People often try to use their microwaves as well. This is tricky and usually not as good of a technique as using an oven. To use a microwave, place the herbs loosely wrapped up in a paper towel and put the microwave on the defrost setting. Put them in for 10 minutes at a time and keep checking on them every 10 minutes until you think they are the best you can get them. Often times with microwave drying, you will have to get them to a certain point, then switch over to the air drying method for a few more days or even a week to get them fully dried.
After the herbs are completely dried, carefully strip the leaves from the branches. Depending on the herb, you will want to leave them in leaf form, or crush them up at this point. Store the herb in an airtight, dry container. I like to use mayonnaise jars for this. After you dry a few sets of herbs you will get the hang of it and have dried herbs you can use in your cooking for many years to come.
