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Ingredients
- Good herbs for drying are:
- Anise
- Basil
- Bay
- Dill
- Lavender
- Mint
- Parsley
- Rosemary
- Sage
- Tarragon
- Thyme
- Chili Peppers
Details
Preparation
Step 1
Harvest herb leaves in the morning, when the first flower buds appear, to get the most flavor and fragrance. To encourage annual plants to keep growing, leave 4-6" of the ste. For perennial herbs, cut only 1/3 of the plant at a time.
Clean he leaves under cool running water, then allow to air dry on paper towels. Gather 6 stems together and tie in a bundle with string or elastic band. Hang upside down and allow to dry for up to 14 days. Humidity in different parts of the country will affect drying time.
Lay small leaf herbs on a cooling rack to dry. Alternatively, use a piece of screen stapled over some 1x1" lumber to form a rack. You can also dry herbs in an oven on baking sheets at the lowest temperature, usally 150 to 175 degrees for 3 o4 4 hours with the door open. To prevent mold, ensure that the leaves are thoroughly dried.
To use the herbs for cooking, remove leaves from stems. Crush. Store in airtight jars in a cool, dry place.
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