How to Dry Herbs
This basic technique for drying herbs can be used for any fresh herbs you enjoy. I love to dry parsley, oregano, basil, mint, thyme, and rosemary. This is such an excellent way to avoid food waste when the summer garden is bursting with fresh herbs!
Equipment
Ingredients
- Any herbs you like, such as parsley, oregano, basil, mint, thyme and rosemary
Instructions
- Cut the herbs into pieces of approximately the same length. If necessary, rinse them and let them air dry completely.
- Make thin bundles and securely tie the bottom with twine, leaving some excess twine for hanging the bundles.
- Hang the bundles upside down on a curtain rod (or even tape the twine to your wall) and let the herbs dry out for 10 to 14 days.
- After the herbs are completely dry, remove the twine. Place a piece of parchment paper on the counter, then run your hand down each herb stem to remove the leaves.
- Discard any tough stems. Optionally, you can use your hands to break the dried herb leaves into smaller pieces. Store the dried herbs in mason jars. Store in a cool dark place and they will last for 6 months. Enjoy!
Notes
- Labels: Add a piece of tape or a sticky label to the outside of each jar and write the type of herb plus the date they were dried.
- Gifting: Homemade dried herbs make a lovely gift. Add some ribbon or butcher's twine and tie a bow around each jar.
- Storage: Dried herbs maintain their flavor and texture best when stored in a tightly sealed container, in a cool, dark place, such as a pantry or inside a cabinet. Do not store in the fridge. Do not attempt to make dried herbs during humid weather.
