Drying Herbs
Tips on Drying Herbs
Growing an herb garden is an activity with a two-fold benefit; fresh herbs during the summer and then drying herbs in fall for use during the winter. With just a few tips, you can soon be drying herbs to use in your special winter comfort meals.
Even though fresh herbs are available in grocery stores more now than ever, sometimes it just isn’t convenient to stop in the middle of a recipe and make a trip to the grocers. Drying herbs that you have grown yourself is not only satisfying to a gardener but also to a cook who will rest assured knowing their herbs are 100% fresh and natural. Materials that you will need will be kitchen shears, water, paper towels, kitchen twine, brown paper grocery bags and a dark colored magic marker.
Common herbs grown in home gardens are dill, basil, cilantro, parsley, cilantro and sage. It is best to cut herbs just before flowering when you are planning to dry them, as they are at their peak flavor and aroma at that time. If you find you’ve missed one that has already flowered, don’t despair; it can still successfully be dried for use. In either case, cut the herb in the warmth of the day; this will ensure that the morning dew has evaporated and the fresh herb is dry.
Using sharp kitchen shears or a knife, choose and cut large stems from well established plants. Clean each bunch well, checking it for insects and damaged leaves. Drying herbs that are dry will prevent any mold from growing. Wash the branches well using cold water to avoid wilting, and dry well by patting with paper towels. Working from the cut ends of the stems, strip any leaves from the stem. These will not be as flavorful as the newer leaves found at the top of the branch.
Making a bundle of several bunches of herbs, tie branches together using kitchen twine or a similar material. Place the tied bundle into a large paper bag and gather the edges of the bag around the stem end; secure with kitchen twine. Make several holes in the bag using the kitchen shears, providing ventilation for the drying herbs. Fluff out the bottom of the bag to keep the herbs from touching on any sides. Write the name of the herb enclosed as well as the date of cutting. Now hang the bag in a warm room that gets good air ventilation; an attic or garage rafter would be perfect.
After approximately two weeks, check the drying herbs. For those which have properly dried, strip the brittle leaves and throw away the remaining stem. You can either crush the leaves or leave them whole until ready to use. Store the herbs in an air-tight container in a cool, dry spot.
Drying herbs will provide the cook with the freshest and most flavorful seasonings to use in their winter comfort foods; a kitchen treat anyone can do by using these simple tips for drying herbs.