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.
How to Dry Herbs
1. If necessary, rinse herbs with cool water to clean and pat dry with paper towels. Wet herbs will mold and rot.
2. Remove the lower leaves along the bottom inch or so of the branch if necessary to make room for tying.
3. 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 that the bundle is not slipping. Make small bundles if you are trying to dry herbs with high water content.
7. Punch or cut several holes in a paper bag. Label the bag with the name of the herb you are drying.
8. Place the herb bundle upside down into the bag.
9. Gather the ends of the bag around the bundle and tie closed. Make sure the herbs are not crowded inside the bag.
10. Hang the bag upside down in a warm, airy room.
11. 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
1. Store your dried herbs in air tight containers. Zip closing bags will do. Some like to use small canning jars.
2. Be sure to label and date your containers.
3. Your herbs will retain more flavor if you store the leaves whole and crush them when you are ready to use them.
4. Discard any dried herbs that show the slightest sign of mold.
5. Place containers in a cool, dry place away from sunlight.
6. Dried herbs are best used within a year. As your herbs lose their color, they are also losing their flavor.
7. Use about 1 teaspoon crumbled dried leaves in place of a tablespoon of fresh
Source: About.com
(originally posted in the 6-23-09 CSA newsletter)
