Herbs need no pretreatment before drying, just careful selection and gentle harvesting. Always choose the tender, aromatic leaves growing on the upper six inches of the plant. Herbs may be air-dried in paper bags or dried in your kitchen oven. Herbs should never be dried in the sun because direct sunlight destroys their natural aroma.
For perfect dried herbs, follow these step-by-step procedures:
1. Have ready paper towels, a knife or scissors, string, plastic wrap, cookie sheets, racks or trays and wire mesh or cloth, or brown paper bags.
2. For herb leaves, choose herbs that are just about to blossom. Make sure the herbs are tender and well-colored, with perfect leaves and no bugs. Cut off the top two-thirds of the plant. Pick early in the morning, if possible. For herb seeds, choose seeds that are fully developed and mature.
3. Wash off any dust or dirt from the leaves. Shake them gently and pat dry with paper towels.
4. Dry in bags; on trays; or in a conventional, microwave, or convection oven, as explained below.
Bag drying herbs
1. Gather 6 to 8 stalks and put them in a large brown paper bag to prevent their exposure to light. Hold the ends of the stalks at the top opening of the bag, then tie the bag’s top around the stalks with a string. The leaves mustn’t touch the sides of the bag, or they may stick to the paper and dry incompletely. Repeat for desired quantity of herbs.
2. Punch a few holes in the bottom and sides of each bag for ventilation, and label each bag.
3. Hang the bags by the string from hooks or hangers in an attic, covered porch, or any other
warm, dry, well-ventilated spot away from direct sun.
4. Check the temperature of the area before and during drying to be sure it doesn’t rise above 100°F. Herbs will lose their flavorful oils if air-dried at temperatures above 100°F.
5. If you’re drying herbs outdoors, be sure to bring them in at night, so they don’t pick up moisture from the night air,
6. You’ll know the herbs are completely dry when the leaves fall from the stalks and can easily be crumbled between your fingers. You can strip the leaves from the stalks to crush or bottle whole, or just leave them in the paper bags until you’re ready to use them.
7. If the leaves haven’t dried evenly, strip them from the stalks and spread them in a single, even layer on a cookie sheet. Dry in a 200°F oven for 30 minutes, or until crumbly.
8. Store the dried whole leaves in labeled, airtight containers. In a dark, cool, dry place.
Tray drying herbs
1. Remove the leaves from the stems of the plant and place them on a cloth-covered rack or mesh screen.
2. Place the racks in a warm, dry, well-ventilated room away from direct sun.
3. Stir the leaves from time to time to be sure they dry evenly.
4. When the leaves crumble easily, they’re dry.
5. Store the dried whole leaves in labeled, airtight containers, in a dark, cool, dry, place.
Drying herbs in a conventional oven
1. Remove the leaves from the stalks of the plant, and arrange them in a single, even layer on cookie sheets, racks, or trays. Use drying trays 11/2 to 2 inches smaller all around than the , inside of your oven, so air can circulate freely around them.
2. Set the trays in the oven, with at least V/2 inches between the layers of drying trays.
3. Dry the leaves in a 120°F oven or In a drying box until the leaves will crumble easily between your fingers. Prop the oven door open slightly for ventilation and to keep the oven temperature from rising too high. The herbs will dry in 2 to 4 hours.
4. Store the dried leaves whole in labeled, airtight containers, in a dark, cool, dry, place.
Drying herbs in a microwave oven
1. Place 3 or 4 stalks between several thicknesses of paper towels on a drying rack or cookie sheet.
2. Set the sheet In the oven.
3. Dry at medium power for 2 or 3 minutes, or until the leaves crumble easily. If the herbs still
aren’t dry, return the leaves to the oven at the same heat for an additional 30 seconds. 4. Store the dried whole leaves in labeled, airtight containers, in a dark, cool, dry place.
Drying herbs in a convection oven
1. Remove the leaves from the stalks, and arrange them in a single, even layer on cookie sheets, racks, or trays.
2. Set the racks in a cold convection oven.
3. Set the oven temperature setting below the “warm” or 150°F setting. Use an oven thermometer to be sure the temperature inside the oven doesn’t exceed 100°F.
4. Dry the leaves until they are brittle.
5. Store the whole leaves in labeled, airtight containers, in a dark, cool, dry place.
