How can I dry out some herbs to be used for later?

Question

I have a lot of basil and I was wondering how I can dry it out. Will it work with other plants as well?

Answer 1

Basil loses most of its taste when dried. The best way to keep basil is to chop finely and then freeze with a little water in ice cube trays. Once frozen, store the basil cubes in Zip Lock type bags in the freezer. To use, add a cube or two to sauces etc. You can also make pesto and freeze the pesto as cubes too.

Some herbs keep flavour when dried, some don't. I find that chives, parsley and basil are best frozen.

Answer 2

I've used the hang upside down trick with basil, sage, parsley, dill ... works very well.

Chives: finely chop and spread in single layer on baking sheet. Preheat your oven to 350; turn it off and put the baking sheet in. Do not open the door for at least four hours. (I leave it closed overnight.) In the morning, pack your dried and cooled chives into small glass jars.

I presently have a potted parsley on its way indoors to a sunny room. If past experience bears out this year, I'll be harvesting plenty of fresh parsley through the holidays ... it begins to look a little tired in February, though.

Answer 3

I made a drying rack from thin wood and screen wire. I put what I'm drying in single layers then place the screen held up with 4 cans on top of my refrig. The room heat/refrig heat will dry most herbs in 24 hours or less.
I also finely chop celery leaves (top) and the heart and do the same. Makes wonderful chicken broth taste even better.
Label your product with the date-- and use within no more than a year...
good luck

Answer 4

tie the stems on hang them upside down. This works well with oregano,thyme, parsley etc..