Sourcebook: Herb Drying

As I shared yesterday, herbs straight from the garden are a big part of my everyday routine (especially in the meals I prepare). And with fall right around the corner (and with it, an often less-plentiful garden) now is the perfect time to dry and preserve those herbs for use all winter long. The process of drying them yourself: relatively easy and so worth the effort, because the results are inexpensive spice jars full of flavor, and free of anything but all-natural goodness. Below, instructions for easily drying your own, as well as my picks for products that can help with the process. XXJKE

Instructions

There are a variety of ways to dry herbs, but one of the simplest and best ways to do it is by using the hang-dry method.

– To begin, start by cutting large, sturdy stems of your herb of choice using strong scissors or a kitchen knife to snip the herbs. Make certain to cut your herbs in a way that leaves them with long stems.

– If your herbs are dirty, be sure to wash them very carefully (a fine mist sprayer is best) then gently pat with a paper towel. It’s important to make certain that most of moisture has been removed, so to avoid mildew or problems during storage.

– Create individual bunches of herbs to be dried (ideally no more than 5-10 stems to facilitate ventilation). Then, carefully weave natural twine through the sturdiest bottom stems and the main stem, and secure, leaving a good length of twine at the end.

– When determining a location to dry your herbs, look for a dry, warm (not humid), well-ventilated space away from direct sunlight. The ideal temperature for drying is around 68ºF/20ºC.

– Next, hang your herbs by attaching to a well-secured piece of twine or drying rack. There are lots of great options for herb drying racks available (see below) or, for a DIY herb hanging rack, check out these easy instructions for creating your own using just a few affordable materials.

– Herbs dried inside will retain better color and flavor, but if you must dry them outside, be sure to choose an area that will be protected from rain. Hang them as you would inside, but protect them from dust, debris, and most bugs by covering them with brown paper sandwich bags.

– Leave the herbs to dry for 1 – 3 weeks, depending on your humidity levels. Check them every now and then to see how they are drying – thicker stemmed herbs will take longer. Check to see if their consistency has become crumbly by rubbing a leaf between two fingers. If they crumble, they are ready to be taken down.

– When the leaves are completely dry, carefully remove the dry leaves from the stems (making certain to remove woody pieces or foreign material) and place in an airtight glass jar (see options below).

– You can store whole leaves, or crush them between your fingers before storing them. Seeds should be left whole and crushed only when needed for cooking. Once sealed, herbs will keep well in a dark, dry cupboard for up to one year.

Supplies

As mentioned, there are lots of great herb drying racks available. I have this clean and simple wood drying rack with magnets in my home in Tahoe and love the functionality and the way it looks on the fridge. Also great, this hanging metal frame herb drying rack from Williams-Sonoma and this rustic wood and jute drying rack from Etsy.

Also as mentioned, you’ll need airtight glass jars for storage, and some favorites include this set of Weck tulip jars and this set of Weck mold jars. Others to try: this set of herb preserving jars from Williams-Sonoma, and a tried and true classic, Ball preserve jars.