How To Dry and Preserve Your Garden Fresh Herbs

Extending Your Herb Garden

Air drying herbs is not only the easiest and least expensive way to dry fresh herbs, but this slow drying process also doesn't deplete the herbs of their oils. This process works best with herbs that don't have a high moisture content, like Bay, Dill, Marjoram, Oregano, Rosemary, Summer Savory and Thyme. Moisture dense herbs, like Basil, Chives, Mint, Tarragon preserve better in a dehydrator, or try freezing them. Use a microwave or oven to dry herbs only as a last resort. These actually cook the herbs to a degree, diminishing the oil content and flavor.

Harvesting

Harvest before flowering. If you've been harvesting all season, your plants probably haven't had a chance to flower. But non-hardy herbs will start to decline as the weather cools, so late summer is a good time to begin drying your herbs.
Cut in mid-morning.
Let the morning dew dry from the leaves, but pick before the plants are wilting in the afternoon sun.
Herbs are best harvested before flowering. If you've been harvesting all season, your plants probably haven't had a chance to flower. But non-hardy herbs will start to decline as the weather cools, so late summer is a good time to begin drying your herbs.
Cut in mid-morning. Let the morning dew dry from the leaves, but pick before the plants are wilting in the afternoon sun.

How To Dry Herbs

Cut healthy branches from your herb plants.
Remove any dry or diseased leaves
Shake gently to remove and insects.
If necessary, rinse with cool water and pat well dry with paper towels. Wet herbs will mold and rot.
Remove the lower leaves along thebottom inch or so of the branch.
Bundle 4 - 6 branches together and tie as a bunch. You can use string or a rubber band. The bundles will shrink as they dry and the rubber band will loosen, so check periodically they the bundle is not slipping. Make small bundles if you are trying to dry herbs with high water content.
Punch or cut several holes in a paper bag. Label the bag with the name of the herb you are drying.
Place the herb bundle upside down into the bag.
Gather the ends of the bag around the bundle and tie closed. Make sure the herbs are not crowded inside the bag.
Hand the bag upside down in a warm, airy room.
Check in about two weeks to see how things are progressing. Keep checking weekly until your herbs are dry and ready to store.

Storing Dried Herbs

Store your dried herbs in air tight containers. Zip closing bags will do. I like to use small canning jars.
Be sure to label and date your containers.
Your herbs will retain more flavor is you store the leaves hole and crush them when you are ready to use them.
Discard any dried herbs that show the slightest sign of mold.
Place containers in a cool, dry place away from sunlight.
Dried herbs are best used within a year. As your herbs loose their color, they are also loosing their flavor.
Use about 1 teaspoon crumbled dried leaves in place of a tablespoon of fresh