Dried Chamomile
You can easily dry the herbs you grow in your garden to use later in the year. Just follow these easy steps and store your herbs in clean, sterilized jars. Use them in cooking or herbal teas.
While there are a few different methods that can be used to dry your herbs, sun drying is not recommended because the herbs can lose flavor and color.
- You will get the most flavor if you harvest your herbs right before the flowers first open. Cut your herbs after the morning dew has evaporated from them. Try to avoid bruising the leaves. Rinse the freshly cut herbs in cool water, then gently shake to remove the excess water. Do not use any bruised, soiled or imperfect leaves and stems.
- Dehydrator Drying-is a fast and easy way to dry high quality herbs because temperature and air circulation can be controlled. Pre-heat dehydrator with the thermostat set to 95°F to 115°F. In areas with higher humidity, temperatures as high as 125°F may be needed. After rinsing under cool, running water and shaking to remove excess moisture, place the herbs in a single layer on dehydrator trays. Drying times may vary from 1 to 4 hours. Check periodically. Herbs are dry when they crumble, and stems break when bent. Check your dehydrator instruction booklet for specific details.
- Less Tender Herbs -The more sturdy herbs such as rosemary, sage, thyme, summer savory and parsley are easy to dry. Tie them into small bundles, and hang them inside to air dry. This will take a week or two.
- Tender-Leaf Herbs -Basil, oregano, tarragon, lemon balm and mints all have a higher moisture content and can mold if they are not dried quickly. Hang these herbs (or herbs with seeds) in small bunches placed inside paper bags to dry. Tear or punch holes in the sides of the bag and close the top with a rubber band. Hang the herbs where air currents will circulate through the bag. Collect the leaves and seeds that fall into the bottom of the bag.
- Lose Leaf Herbs- works very well for mint, sage or bay leaf. Remove the leaves from the stems and lay them on a paper towel. Do not allow the leaves to touch. Cover the herbs with another paper towel. You can dry up to 5 layers of herb leaves at one time using this method. Dry herbs in the oven. Do not turn the oven on. The light of an electric range or the pilot light of a gas range emits enough heat for overnight drying. The leaves dry flat and retain a good color.
- When the leaves are completely dry and crumple easily, they are ready to be packaged and stored. Store dried leaves may be left whole or coarsely crumpled. Remove seed husks by rubbing the seeds between the hands and blowing away the chaff. Place herbs in airtight containers and store in a cool, dry, dark area to protect color and fragrance.
- Dried herbs are usually 3 to 4 times stronger than the fresh herbs. To substitute dried herbs in a recipe that calls for fresh herbs, use 1/4 to 1/3 of the amount listed in the recipe.
RSS Feed
