Drying Fresh Herbs, From Your Garden to Your Pantry

There's nothing like the taste of vibrant, fresh herbs, especially straight from your garden. Many chefs suggest the use of fresh herbs in dishes to enhance the quality of the food.

Unfortunately, it's not always possible to have access to fresh herbs, especially for those who have outdoor herb gardens that spend the winter hiding under a blanket of mulch or snow. It's an option to transplant your outdoor plants into pots to indoor over the winter, but if you'd rather dry your excess herbs before winter sets in, here are a few pointers.

There are two ways to dry your fresh herbs, by using air drying or using heat. For either method, harvest your herbs early in the morning, after the morning dew has evaporated. It's best to harvest just before the plants flower, as this is the time when the herb oil is at its highest. Shake off excess moisture, bugs, or dirt and gently remove any damaged leaves.

Wash your herbs in cold water, then allow your herbs to dry for a few hours - placing on an absorbent paper towel or soft cloth works well.

Air drying leaves you a more flavorful dry herb, as it retains the herb oils in the plant. Gather the herbs in a small bunch at the stems, and tie with a piece of twine or string. Don't tie too tightly, as the stems might break and introduce mold or mildew later on.

Hang the bunches upside down in a warm, well-ventilated space. A shed or pantry is a perfect area, if the temperature is not too hot or cold. It's easy to tie a string or clothesline, then attached the bunches with clothespins or string.

Air dry the herbs for at least two weeks. The herb's color will be faded, and the texture should be dry to the touch.

The heat drying process can leach out some of your herb's flavor, but it doesn't take as long. Dehydrating machines work, but ovens work just as well. Heat your oven to 150 degrees. Line a cookie sheet with parchment paper (you can find at most grocery stores). Remove the leaves from your herbs, throwing out any stems, moldy pieces, or brown spots. Place the herbs on the cookie sheet, making sure that they don't overlap. Bake until completely dry, about 40 minutes.

Store your dried herbs in an air-tight container, in a cool dry space, such as a basement pantry. Remember to label your herbs, as many look very similar once they are dried. Also date your dried herbs, and toss after about two years, as they the flavor diminishes.