How do i dry herbs?

Question

I have loads of herbs in my garden,and basil on my windowsill.I dont want to waste them so how do i dry them out? Do i literally leave them outside in the sun?If so,how long for?

Answer 1

Hang them upside down in a dry area

Answer 2

Here's a tip from Alton Brown's show "Good Eats" on the Food Network. I have heard this works really well. Good luck!

Use about 5 pleated NEW furnace filters. Lay one flat and place herbs in the pleats. Place another one on top, repeat. Place the last one on top and use a bungee cord to tie them to a box fan. Stand the box fan up (normal position) and turn on. "Let this run, blowing nice, herbal air into the room of your choice for 12 hours. Then flip the pack around the other way, strap it back on, and go for another 12. In 24 hours total, this is what you'll have...perfectly dried herbs. So crisp that they're like potato chips. Now as far as harvesting goes, just take these in your hand, over a flexible mat or a piece of paper, and rub. And just pick out the stems as you go. There. And as for storage, just go with a sealable tin. You want to keep these away from light. There. And repeat. You can either mix them up or keep them in separate tins."

Answer 3

Please don't dry basil - preserve it in oil for the winter.

How to preserve herbs depends on the herb

Herbs that dry well are :
Marjoram
Oregano
Mint
camomile
lemon balm
sage
savory

Herbs that its not worth drying, but freeze well are:
Parsley
Coriander (Clianto in US)
Chives (but not worth doing, as they are in season virtually all year if you keep them well cut back)

To preserve Basil, you can make a classic Pesto sauce - (recipes in any good Italian cookbook or on line.)
But it will also work if you whiz it in a processor, and add good olive oil, to make a paste, and then COVER with oil - if you don't it will go mouldy. Use this oil and basil in dollops for cooking and you will get your basil flavour.
You can of course just infuse a botte of oil with basil, but in my experience the basil goes slimy and black, and the oil doesn't really taste of basil!

The ones that dry well should be cut, and tied in a bunch, and put into a paper bag to keep the dust off them
Hang them upside down in a well aired space, they will dry off, and then you can crumble them up. Don't put into an airtight container unless you are convinced they are absolutely dry.

The ones that only keep well if frozen - whizz up, and pack into the ice making tray with a bit of water - sort of making herb ice cubes. When frozen pack into poly bags and keep in freezer until you want to use them, put them into soups, stews or currys at the last moment, and they will taste as fresh as the day you harvested them.

You can use the oil method for fresh coriander, - and there is the classic way of preserving mint as mint sauce.:

Chop your newly harvested mint finely. Make a sugar syrup to taste and drop your mint into it whilst it is still boiling. Add the vinegar of your choice, and bottle in a sterilised jar.
When you want to use it, take a spoonful from the jar, taste it and add more sugar, vinegar or water if you are serving it as sauce,

otherwise just stir an amount to taste in the dish you are making

Happy herbing!

Answer 4

Pick them and tie in small bunches, hang them by the stalk ends in a warm airing cupboard.

I have also dried them quickly in either a cool oven after roasting a meal or in the microwave on low

THE BEST method of all is not to dry them but to chop them finely, pop into ice cube trays add a few drops of water and freeze. Once frozen remove and put in plastic bag. I mix a boquet garni mix this way and just drop into a stew or casserole when I need it!

Answer 5

you need to keep them in a cool dark place, light will start to break the plant down before it is dry and ready to save. A closet or someplace like that works best, for best results and if you are not in a hurry then use a sealable jar like a pickle jar and kep them in that in the dark place open the lid about an hour an day for a week and that will give you the lightest flavor and they will last the longest

Answer 6

first you clean the herbs. then you place them over a newspaper or any other material you prefer that is able to absorb water. then you place them inside or outside your house were the sun can hit them, the time depends on how fresh are the herbs
but usually no less than fifteen days.

Answer 7

sparkling herbs have a better flavor than dried. you'll favor below you imagine for cooking. you should use both in cooking, yet sparkling herbs you ought to prefer to operate excellent formerly you're finished cooking, withing the most suitable 5 minutes of it. The are oftentimes extra constructive if chopped. reducing them makes extra floor section and releases the water they include. Dried herbs are softer in flavor, so that you're going to favor to apply slightly more desirable than sparkling to get a similar flavor. until eventually you advance your own herbs, dried are more cost-effective than sparkling. you want to operate them about halfway by your cooking, the rationalization being in an attempt to soak up a number of the water from inspite of you're cooking and they could launch their flavor. you are able to also upload them on the start, it received't damage something. I usually use dry, fantastically because i'm terrible with flora. in case you prefer to advance your own, i'd propose Basil, Thyme, Chives, and Oregano. those are used lots in cooking, any 2 flow nicely mutually, or maybe i became able to advance those for a lengthy time period. to surely answer your question is to say they're about a similar, you in simple terms favor to apply them wisely to get the superb from them

Answer 8

I dry mine by putting them is a warm oven for about anywhere between 3-6 hours depending on what they are. Fresh mint or corriander will take a lot less time then rosemary and thyme. Do you have a green house? If you do, gather them up in bunches and hang them upsidedown.

Answer 9

It is best to hang them upsidedown in a cool, dry, DARK place. Sunlight will damage the herbs qualities and produce a less than desirable flavor.

Answer 10

Hang them upside down in a window in the kitchen. That way they'll dry out with the sun's help. Also they will be right there for you to use when needed.