Does anyone dry the herbs they grow?

Question

If so, how?And what are other options for keeping and storing an overabundance of herbs.

Not herb. HERBS- seasonings.

Answer 1

Drying is the easiest method of preserving herbs. Simply expose the leaves, flowers or seeds to warm, dry air. Leave the herbs in a well-ventilated area until the moisture evaporates. Sun, oven and dehydrator drying are not recommended because the herbs can lose flavor and color.
The best time to harvest most herbs for drying is just before the flowers first open when they are in the bursting bud stage. Gather the herbs in the early morning after the dew has evaporated to minimize wilting. Avoid bruising the leaves. They should not lie in the sun or unattended after harvesting. Rinse herbs in cool water and gently shake to remove excess moisture. Discard all bruised, soiled or imperfect leaves and stems.
Basil, tarragon, lemon balm and the mints have a high moisture content and will mold if not dried quickly Try hanging the tender-leaf herbs or those with seeds inside paper bags to dry Tear or punch holes in the sides of the bag. Suspend a small bunch (large amounts will mold) of herbs in a bag and close the top with a rubber band. Place where air currents will circulate through the bag. Any leaves and seeds that fall off will be caught in the bottom of the bag. Another method, especially nice for mint, sage or bay leaf, is to dry the leaves separately. Remove the best leaves from the stems. Lay the leaves on a paper towel, without allowing leaves to touch. Cover with another towel and layer of leaves. Five layers may be dried at one time using this method. Dry in a very cool oven. The oven light of an electric range or the pilot light of a gas range furnishes enough heat for overnight drying. Leaves dry flat and retain a good color. When the leaves are crispy dry and crumple easily between the fingers, they are ready to be packaged and stored. Dried leaves may be left whole and crumpled as used, or coarsely crumpled before storage. Husks can be removed from seeds by rubbing the seeds between the hands and blowing away the chaff. Place herbs in airtight containers and store in a cool, dry dark area to protect color and fragrance. Microwave ovens are a fast way to dry herbs when only small quantities are to be prepared. Follow the directions that come with your microwave.

http://www.four-h.purdue.edu/foods/Drying%20herbs%20frame1.htm

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

Good luck to you!

Answer 2

I have a Nesco dehydrator that works very well for everything, herbs, fruits, vegetables, nuts, flowers, meat, fish, poulty, fruit roll ups, jerky and it works well for drying sourdough starter for storage and shipment. I have the model 60 which has an adjustable thermostat (which makes it the most flexible dehydrator I've seen or used) and is expandable up to 12 trays. So far it has handled everything I've tried and they have great instructions. I think that they have actually used it.


I would recommend that if you decide to go with this company to get one that has the fan and heating unit on the top which will avoid the problem of juices dripping into the electrical housing.

Their site is:


http://www.nesco.com/products/?category=300&subcat=100#100

Answer 3

Do not cure herbs in the sun, it reduces potency. Slow drying herbs is cured by hanging buds upside down in a ventilated space. That is all that is needed to have great sensi. Drying in a paper bag works too, and may be much more convenient. Bud tastes great when slow dried over the course of a week or three.

Answer 4

Well, we bought a nice dehydrator years ago; still working fine. It has a temperature control and fan inside with trays.

You put them in for a day or so until they're obviously dry, crisp and brittle, then store them in zip lock bags.

Usually, you don't "carry over" from year to year; using up what you grew the previous season. Fresh and freshly dried herbs are better than old stuff.

Answer 5

It depends on the herb as to the best or easiest way...small leafed plantslike cilantro can be cut at base and tied into a bundle, hung upside down till dry, then remove leaves by running your hand down each stem while holding the bundle above a catch basin like a cookie sheet. Large leafed hebs like basil ,, remove each leaf and lay on white paper totwels till dry. You can also oven dry [250 degrees for 2-3 hours or till dry] then store in glass jars out of sunlight and away from humidity. Freezing is probably best for a large amount, spread single layers on cookie sheets till frozen, I would cover with plastic wrap to avoid freezer burn, then store in freezer bags.

Answer 6

The basil and the chives continue extra taste for those who wash, chop and freeze it in an ice dice tray. Retains more of the green color too. Simply put a couple of tablespoon in each compartment, duvet with water and let freeze strong. Then pop the cubes out and retailer in a freezer bag. The dill might be carried out the identical approach or that you can wash, drain and spread out on a cookie sheet with wire cooling racks in. Activate the light bulb to your oven and put the tray in there. It is going to take a pair days to fully dry however you don't need to youngster sit it both. Many dehydrators use a undeniable ancient mild bulb for his or her "warmness" supply.

Answer 7

The best way is to dry them. I wash them and pick off the slopy leaves. I tie them at the stems and hang them to dry. Each herb is different so some may take longer. I store them in jars on my shelf.

I also freeze them. After washing them I pat them dry and lay them flat in a freezer bag.

you can also use OVER abundances for infusing oils soaps and candles. ALSO, if they are nice specimines, many florests will buy them from you, as well as local fruit markets.

Answer 8

The basil and the chives maintain extra style in case you wash, chop and freeze it in an ice cube tray. keeps extra of the eco-friendly shade too. purely positioned some tablespoon in each and each compartment, conceal with water and enable freeze stable. Then pop the cubes out and shop in a freezer bag. The dill might desire to be executed an analogous way or you could wash, drain and unfold out on a cookie sheet with twine cooling racks in. turn on the gentle bulb on your oven and positioned the tray in there. that's going to take a pair days to entirely dry yet you do not might desire to toddler sit down it the two. Many dehydrators use a undeniable previous gentle bulb for their "warmth" source.

Answer 9

I hang the herbs upside down to dry, usually in the basement since they're out of the way there. store in any airtight container.

Answer 10

Yes,but I like to seal them in a vacuum seal bag or mixing them up with complementing herbs and some sun dried tomatoes with olive oil in air tight jars.