Drying Herbs

By Dia Gama

Many herb growers state that dried herbs that are grown in summer, have better flavour than those that are grown in winter, or those indoors. The best way to enjoy the benefits of herbs all year round is to pick and dry them when they are at their finest. Most herbs are very easy to dry, and will continue to retain their flavour and aroma.

PLACE
The ideal place for drying herbs is somewhere that is dry and dark, and has good ventilation. This may be an attic, the garage, a cupboard or on top of the refridgerator.

DRYING IN BUNCHES
To dry herbs using the bunch method, pick long-stemmed herbs such as mint, lavender and yarrow. Firstly, select the best quality foilage and blossoms of the herb to be dried, and remove any dead or wilted leaves. Then bunch together (making sure the bunches are about 1 inch in diameter) and tie with a string or rubber band. Hang up these herb bunches (upside down) until they are dry. They may take up to 2 weeks to dry out thoroughly.

DRYING ON A SCREEN
To dry herb which have short stems and small leaves (and are difficult to bunch) such as thyme, the best method is dry them on a screen. Snip off the foilage and spread out a flat screen. You can construct your own by taking a wooden frame (such as a thick picture frame) and attaching a cloth screen on top (with staples or drawing pins). Make sure that air can circulate freely underneath, otherwise the herb will not dry and will become mouldy. The herbs should dry out in 7 to 10 days.

DRYING IN THE OVEN
Another method for drying herbs is oven drying. Spread the herbs on baking parchment and place in the oven at 25-38 degrees centigrade (80-100 degrees fahrenheit). The herbs should be dry in 3-6 hours. Remove before they turn brown.

Once the herbs are crispy dry, remove the leaves from the stems, and store away.

Article written by the publisher of http://www.HerbAndSpiceGuide.com

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