Life’s Flavors ~Drying Herbs by The Oaks Bed and Breakfast
One of my favorite items we grow in our garden happens to be herbs. There are so many great varieties and options available, it can be a little overwhelming, but the reward is great. Since we happen to grow so many I wanted to really focus this year on preserving and using my herbs in as many ways as possible.
We will often use fresh herbs in the majority of our cooking, especially certain breakfast items. The herbs really give it the “fresh from the garden” flavor that we love and cherish. Recently I’ve been reaching for my dry herbs more often and wanted to share ways to save herbs for future use.
Preserving herbs to maintain the most flavor and a natural state, would be drying. There are four ways to dry your herbs. Air dry, dehydrator, oven drying, and microwave. I will briefly touch on all three and you can decide which is the best method for your time and energy.
Air drying is probably the most natural way to dry herbs. After collecting and washing, you gather your herbs into small bundles and tie them off with string or a rubber band. Make sure your stems are long enough to hang. Then in a cool, dark and well-ventilated area hang your bundles upside down. You need good air circulation for this to work effectively. In a few days time up to a week later, you can check your herbs for dryness by seeing how easily they crumble. Once dry, remove them from the stems and store in an airtight container.
Dehydrator drying of herbs is very similar but probably a bit faster than hanging to dry. Wash and dry the herbs then place on the trays in a single layer. Set the device to 95-110 degrees and follow any instructions from the manufacturer. Again, the herbs are dry when they crumble easily.
Oven drying again starts the same as a dehydrator. Wash and dry and place on a baking sheet in a single layer. Bake at the lowest temperature 180 degrees for 1-2 hours. Check for dryness and store in airtight containers.
Microwave drying will vary by microwave brand and how many herbs you are dryingat a time. This can be a little more involved because you will need to check your herbs more often to test when dry and will most likely be working in smaller batches based on the size of the microwave. You will place the herbs on a microwave-safe plate or paper towel. Cover with another paper towel and microwave on high until dry.
If you are like me and want to have a combination of herbs at the ready and in its own container look no further than a mixture of Herb de Provence. This kitchen staple is great for a multitude of dishes and is made up of rosemary, thyme, oregano, savory, marjoram and lavender. You can also find varieties with fennel seeds as well.To make this great mix add in 2 tablespoons of each herb except for fennel seeds which is just 1tablespoon worth. Mix in a bowl and then store in an airtight container.
Another great mix to have on hand is Italian seasoning. The basics in this flavorful mix are basil, oregano, rosemary, thyme and marjoram. Use a one-to-one measure to fill your vessel and close tightly. Additional herbs you can add to this jar would be sage, fennel, or event garlic powder. Which can also be made at home.
Herbs are great fresh and dried. We hope that you will take some of your herbs and dry them for future use. The more you use the more you will have, especially since they will “shrink” when dried. Just know that drying herbs is a great way to cut back your herbs to encourage new growth. We hope you will take the time to save for the future and use what you grow by drying herbs.
By Allison Libby-Thesing
