how do u dry fresh herbs?

Question

i would like to cut back some of my parsley, basil,chives & thyme that i'm growng to that more can grow (it's growing faster than i can use them) how do i dry them out or prepare them for freezing?

Answer 1

THE DRYING AREA: Should be dry, well ventilated, and out of direct light with good air circulation. In damp or cold climates, some artificial heat may be necessary to supplement the natural drying process.
If you’re hanging the herbs in bunches, don’t make your bunches too large or he leaves could turn black or moldy. You can hang air-drying herbs inside paper bags to keep the dust off. But just be sure to punch many holes into the bags to let the air in and keep moisture out. Make sure the herbs are not left in places that could be attacked by insects or rodents. Vermin are especially common in hot, humid climates. In cold climates, mildew is a factor to consider.

1.- FIRST: Gently wash herbs and pat well dry with paper towels. Wet herbs will mold and rot.

2.- HANG TEMP UP. For large-leafed herbs such as basil, rosemary, and sage.
Snip off leafy stems, remove the lower leaves along the bottom inch or so of the branch. Bundle 4 - 6 branches together and tie the cut ends together as a bunch and hang the bundle upside down. You can use string, twine or a rubber band. The bundles will shrink as they dry and the rubber band will loosen, so check periodically they the bundle is not slipping. The herbs should be dry and crisp after about two weeks. Strip leaves off stems and store the leaves in an airtight container.
To check if your herbs are totally dry, crumble a bit between your fingers. If they’re crispy and break cleanly, they’re dry. If they bend and are still flexible, they need more time to dry.

3. SPREAD THEM OUT. For fine-leafed herbs such as oregano and thyme
Remove foliage from stems and spread the leaves on a clean window screen set in a warm, dry, airy place away from direct sun. Stir them every few days; once they feel crisp, store in an airtight container.

4. TO DRY HERBS QUICKLY: Spread on a mesh rack and place in a slow oven set from 100-degrees to 125-degrees F. Using more heat causes the volatile oils in the plants to be destroyed. Leave the oven door open, and stand nearby because some leaves dry quickly.

TIPS: Store your dried herbs in air tight containers. Zip closing bags will do. Be sure to label and date your containers.
Your herbs will retain more flavor is you store the leaves hole and crush them when you are ready to use them. Dried herbs are best used within a year. Use about 1 teaspoon crumbled dried leaves in place of a tablespoon of fresh

Answer 2

Many people like to tie them together in bundles and hang upside down to dry. Some have even spoken of hanging them in their vehicles (which tend to get hot in the summer). That will get the herbs nice and dry, and make the car smell wonderful!

Answer 3

It is best to harvest herbs in the morning. This is when the oils are the highest concentration. Immediately after harvesting them, wash them in cool water. Then spread them out on a drying rack. Allow good ventilation. They should dry in two to three days. Many herbs can also be frozen for later use(culinary herbs)

Answer 4

Tie into small bundles (5-6 stems) and hang them upside down, in a warm (70-80°F), dry, well-ventilated area out of direct sunlight.

Drying Herbs
http://www.hort.wisc.edu/mastergardener/Features/vegetables/drying%20herbs/dryherbs.htm

Answer 5

You can use a food dryer. I just put them on whole and then crumple them up after they are dried and separate the stems. I have tins on the shelf above my stove so when I put them in (I seal them in zip locks that I mark first) they continue drying from the heat of the oven below as I am baking other stuff.

Other great drying plants include mint or strawberry leaves for tea, lavendar for potpouri, and sage for breath freshener.

Answer 6

Tie them in a bunch and hang them to dry in a warm dry area or use a commercial dehydrator. Directions come with the dehydrator for drying different foods.

Answer 7

because of their extra intense targeted flavor, dried herbs should be substituted for sparkling herbs at a ratio of one million to three. even as dried herbs are handy and should be great for longer cooking situations, they don't oftentimes have a similar purity of flavor as sparkling herbs and they flow stale immediately. ascertain dried herbs are nevertheless sparkling by checking in the experience that they are eco-friendly and not in any respect diminished, and crushing some leaves to ascertain if the aroma continues to be solid. continuously keep them in an air-tight field remote from mild and warm temperature.

Answer 8

usually just tie a string to the stem and hang them upside down to dry. When they are dry, just put them in ziploc bags and freeze them.

Answer 9

if your area is not humid, you can hang them to air dry upside down by the stems, in small bundles. or i've heard it works to place between paper towels and microwave just a little, like less than a minute.

Answer 10

don't freeze them, they will only wilt. Instead, hang them by their stems with some string or a twist tie in your garage, shed or basement. They dry best in cool places.