Drying Herbs

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Drying Herbs just like my grandma taught me, the old school way. If you know me, by now you know I am one of the most traditional humans. I love to follow tradition and make most things at home. I don’t ever want to lose touch of my home and upbringing no matter how many fancy tools, and equipment is available. I wanted to share this method with you because you can do this with every single herb imaginable. Basil, thyme, oregano, mint, you name it! You can use this method and you will have the most aromatic dry herbs for months. There is nothing that tastes better than homemade, no store bought herb will ever be this aromatic. Keep in mind that dried herbs are four times stronger than fresh, so less is more. You will need:

Drying Herbs

Dried Herbs just like my grandma taught me, the old school way. If you know me, by now you know I am one of the most traditional humans. I love to follow tradition and make most things at home. I don’t ever want to lose touch of my home and upbringing no matter how many fancy tools, and equipment is available. I wanted to share this method with you because you can do this with every single herb imaginable. Basil, thyme, oregano, mint, you name it! You can use this method and you will have the most aromatic dry herbs for months. There is nothing that tastes better than homemade, no store bought herb will ever be this aromatic. Keep in mind that dried herbs are four times stronger than fresh, so less is more. You will need:
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Ingredients 

  • Any herbs you like
  • kitchen twine

Instructions 

  • Cut down your herbs more or less the same length. Rinse them if needed and air dry them completely.
  • Make thin bundles and tie the bottom tightly and well with twine leaving a long piece of twine so that we can hang them.
  • Hang them upside down on a curtain rod (or you can even tape the twine to your wall) and let them dry out for 10-14 days.
  • Once they are fully dry you can cut them down and cut the twine off of each one. Place a piece of parchment paper on your counter and take each strand and run your hand down so that you could take out the leaves.
  • Discard any tough stems. Once you have done that you can run your clean hands through the herbs and break them down finely if you wish. Store them into a small mason jar as they will last for 6 + months. Enjoy

Notes

You can hang them upside down in any room that’s away from direct sunlight or that’s well ventilated in the cooler days ( by a window ) You are more than welcome to cut a hole add a paper bag on top of them as well if you don’t have an area in your house away from direct sunlight.
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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