Well, this year I was able to get a great crop on many.
I have a short clip below to show you my herb garden.
Drying these are fun and easy.
Washed, dry and by choosing a simple method you can have the best-tasting additions to any meal all year long!
Hope you get to have some fresh herbs growing in your kitchens or garden this year they make the best in flavors in all your soups and stews!
All the methods are a little different and it depends on what you are using it for.
I tend to like the frozen herbs for topping pizza or adding to stews, soups, salads and so much more for all your cooking needs.
Dried are great too, it's a matter of preference.
Try them a few different ways and you can decide what you like best.
To save these instructions, scroll down to the end for a printable recipe card at the end, just hit print to avoid the ads.
Easy To Do!
Drying your own herbs is much more economical than purchasing them in the store, plus you don't know how long they have been sitting there.
If you are lucky to grow your own herb garden all year long outside like we do in Florida, then here are some tips here for you!
If I lived in the Northern States, I would have pots in the window sills growing them, nothing like fresh herbs in your meals!
Of course, you can freeze the leaves also for a fresher taste. I love using dried herbs for sprinkling on salads, stews, pizzas, bread and so much more.
Here is the way I make the most of my crops every year and I even have a blackberry bush I maintain for jams.
This year I have grown parsley, basil, rosemary, mint, and some oregano.
I also have dill growing but it wasn't ready to photograph!
Methods:
- Freeze
- Microwave
- Air Dry
- Dehydrator check instruction manual
- Oven Method
Tips for Preserving Herbs
- Wash and dry fresh herbs
- Cut off stems
- Dry on paper towels
- Microwave is the fastest method
- Store in a mason jar for dried
- Try to pick the parsley as early in the morning as you can after the dew has evaporated.
- Cut the stems off and reserve the leaves on parsley, oregano, sage, thyme, basil, mint or any other leafy herb. (I usually freeze my rosemary sprigs.)
- Wash them very well and make sure you salvage just the healthy leaves
- I use a salad spinner to dry off the wet herbs using.
- Most herbs like oregano once they start to flower go from a mild taste and may become on the bitter side
Whatever You Grow
I love all herbs, I would love to have them all growing in a pot and just use them fresh, but
unfortunately, the weather doesn't always cooperate, not even in Florida.
So, personally, my favorite method is freezing, it stays a prettier color and just seems fresher to me.
I do it two ways, flat in a freezer bag or in ice cube trays.
You can make them every way, they're easy, economical and figure out the way you like the way they taste the best.
Oven Method
Preheat the oven to 400 degrees although not necessary I do this to make it warm in the oven. Then turn it down to 250 degrees.
Takes anywhere between 2 to 4 hours to dry. I keep stirring it around too and checking it making sure it doesn't over-dry or start to look burnt.
Note: remember you can air dry it but it takes a lot longer! I then line a cookie sheet with a single layer of leaves and place it on the top rack of the oven to dry overnight until it's dried and crumbly.
If there is a thickness of leaves then I set it on the lowest oven setting and dry to speed it up for around 4 hours since I have a lot even if I am trying to air dry.
When it crumbles easily, place all the dried herbs in a mason jar. I do a medley of all kinds of herbs in one jar for stew and toppings.
Air Dry
- Indoor tie stems in bundles with string and hang the herbs upside down.
- Use twist-ties so you can easily tighten the bundles when stems shrink as they dry.
- A warm, dry spot is best not the kitchen where you cook. Wrap in a produce bag or a paper bag with several holes around the bundle, and tie it at the neck.
- Note for rosemary: After washing and drying rosemary sprigs, bundle them together, tie them up at their bases, and hang them in a well-ventilated area to air-dry.
- Rosemary also dries evenly in the oven. Place sprigs on a parchment paper-lined baking sheet and set the oven to the lowest temperature possible.
Freezing
- Harvesting and Cleaning: Pretty much the same as drying, harvest the herbs early in the day and wash them gently. Pat them dry with paper towels or use a salad spinner to remove excess water.
- Blanching (optional): There are some herbs that blanching will benefit from before freezing. This method involves dipping the herbs briefly in boiling water, followed by an ice water bath. It helps to preserve color and flavor.
- Chopping: Finely chop the herbs into small pieces. You can also keep them in whole leaves, depending on how you plan to use them later.
- Freezing Trays: For individual leaves, spread them evenly on a baking sheet or tray lined with parchment paper. Avoid overcrowding to prevent them from sticking together. Also, ice cube trays are perfect for filling with water and herbs to add to stews and soups later just by dropping them into the pot.
- Flash Freezing: Place the trays in the freezer for about 1-2 hours. This process, known as flash freezing, prevents the herbs from forming large ice crystals and maintains their texture and flavor this is a super easy method that works great.
- Packaging: Place the frozen herbs into labeled airtight freezer bags or containers. Squeeze out as much air as possible before sealing them tightly.
Microwaved
The microwave specifically targets water, drying your herbs faster than any other method and keeping them greener and fresher tasting than other dried herbs.
Separate the leaves of the herbs from the stems.
When using the microwaved method will require you to check the herbs every 20 seconds to see if they are crumbly and dried and watch it carefully it doesn't burn.
You will need to use microwave approved plate lined with a paper towel, herbs, and top with another paper towel.
Microwave checking every 20 minutes, on high, for 1 minute.
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Preserving Fresh Herbs Methods
prep time: 5 Mcook time: 1 hourtotal time: 1 H & 5 M
This is how to preserve your garden herb crop with several method suggestions and easy, economical to do all year long for stews, pizza, soups and more!
ingredients:
- Here all the methods for drying herbs:
- Freeze
- Microwave
- Air Dry
- Dehydrator check instruction manual
- Oven Method
instructions:
How to cook How To Dry Herbs
- Suggestions
- Try to pick the parsley as early in the morning as you can after the dew has evaporated.
- Cut the stems off and reserve the leaves on parsley, oregano, sage, thyme, basil, mint or any other leafy herb. (I usually freeze my rosemary sprigs.)
- Wash them very well and make sure you salvage just the healthy leaves
- I use a salad spinner to dry off the wet herbs using.
- Oven Method
- Preheat the oven to 400 degrees although not necessary I do this to make it warm in the oven. Then turn it down to 250 degrees.
- Takes anywhere between 2 to 4 hours to dry. I keep stirring it around too and checking it making sure it doesn't get browned and burnt looking.
- Note: remember you can air dry it but it takes a lot longer! I then line a cookie sheet with a single layer of leaves and place it on the top rack of the oven to dry overnight until it's dried and crumbly.
- If there is a thickness of leaves then I set it on the lowest oven setting and dry to speed it up for around 4 hours since I have a lot even if I am trying to air dry.
- When it crumbles easily, place all the dried herbs in a mason jar. I do a medley of all kinds of herbs in one jar for stew and toppings.
- Air Dry
- Indoor tie stems in bundles with string, and hang the herbs upside down.
- Use twist-ties so you can easily tighten the bundles when stems shrink as they dry.
- A warm, dry spot is best not the kitchen where you cook. Wrap in a produce bag or a paper bag with several holes around the bundle, and tie it at the neck.
- Note for rosemary: After washing and drying rosemary sprigs, bundle them together, tie them up at their bases, and hang in a well-ventilated area to air-dry.
- Rosemary also dries evenly in the oven. Place sprigs on a parchment paper-lined baking sheet and set the oven at the lowest temperature possible
- Freezing
- Pack ice cube trays with chopped or whole leaf herbs, cover with water and pop into the freezer.
- Once frozen, cubes can be transferred into a Ziploc bag or other airtight container for easy, single-serve access.
- Add water and all frozen, to soups, stews, and whatever your cooking!
- Note: I have also washed the herbs, dried them with paper towels, and placed them on a cookie sheet lined with parchment paper, freeze and add to freezer bags.
- Microwaved
- The microwave specifically targets water, drying your herbs faster than any other method and keeping them greener and fresher tasting than other dried herbs.
- Separate the leaves of the herbs from the stems.
- When using the microwaved method will require you to check the herbs every 20 seconds to see if they are crumbly and dried and watch it carefully it doesn't burn.
- You will need to use microwave approved plate lined a paper towel, herbs, and top with another paper towel.
- Microwave checking every 20 minutes, on high, for 1 minute.
- If you have a dehydrator, check the owner's manual for instructions.
How To Dry Herbs Pin for Later
