Drying herbs from the garden is a great way to have your herb supply all winter.
Fresh dried herbs from your garden are much more flavorful and potent compared with store bought herbs from the market.
Keeping your garden herbs trimmed keeps them growing and healthy all season and into the next year.
While you trim your herbs back it is a great time to dry the herbs from the garden.
Some of my favorite herbs I use from year to year are Dill, Oregano, Parsley, Rosemary, Sage, Peppermint and Basil. Dry your favorite herbs for teas and sauces that you use all the time.
Drying your herbs increases the storage life while concentrating the flavors. To substitute dried herbs for fresh, use 1 teaspoon of dried herbs for each 3 teaspoons of fresh herbs.
Drying herbs with long stems such as oregano and peppermint.
Let the herbs dry in the open air.
A warm dry space will dry the herbs in a few days. Herbs will be dry and crumbly when all the moisture is gone.
Drying herbs with shorter stems such as basil and thyme.
When the herbs are dry they will crumble to the touch. They are ready to store. Remove the dried leaves from the stems of the herbs. Hold the stem over a bowl while you remove the dried leaves.
While holding onto the stem with one hand, slide your other hand down the stem. The leaves will fall into the bowl.
Store dried herb leaves in bags or jars and put in a cool dark place. Dried herbs will last for a year if stored this way.
Use your herbs in cooking and teas through out the year and replace next season when fresh herbs are available again.