How to Preserve Herbs
By Sherril Steele-Carlin
There are many ways to preserve your herbs to last over winter. Before using any of these methods, cut the stems too, don't just strip the leaves. Make sure you cut only disease-free herbs. A good time to harvest for drying is on a dry, sunny day with no dew. If you are harvesting flowers, but before the blooms are completely open, they will open as they dry.
The same holds true for seeds - harvest before they begin to scatter. (One exception is mint, mint is at its best when its flowers are in full bloom, so try not to harvest until the flowers are ready.) You may harvest up to three-quarters of your plant's current growth, but do leave some to come back next year! It's a good idea to rinse off dirt or sand from the plants, but don't soak them. Before you begin to dry your herbs, mark them carefully, because many herbs can look quite alike after they are dried.
- Rack Drying: Strip the leaves from the stems now, and spread the leaves on a window screen, bamboo tray, or cheesecloth covered cookie sheet. Paper towels can also be used instead of cheesecloth. If you are drying a small-leaved herb, such as thyme, you may leave the stems on for ease of drying. There should be good air circulation around the racks - make sure the leaves do not touch each other. A well-ventilated room will do a good job. Keep the herbs out of direct sunlight. Turn the stems or stir the leaves once or twice a day until they are dry and crumbly. This should take three or days in dry weather.
- Air Drying: This is a good method for larger harvests. Tie the stems into tight bunches with a string or rubber band. The stems will shrink as they dry so tie very tightly. Hang the stems upside down in a warm, dark room with good air circulation. If there is a lot of dust in the air, you can cover the herbs with a paper bag. Simply punch a hole in the bottom of the bag to allow air circulation, and tie the top of the bag around the bottom of the stems so they will hang upside down in the bag before you hang it. Air drying will take about two weeks, depending on the weather.
- Oven Drying: The oven is a good alternative if you don't have the room of the time to dry your herbs. It is also a good method for drying succulent herbs like basil. If you have a gas oven, leave the pilot light on and spread the herbs on a cookie sheet, or brown paper spread on the oven racks. Turn the herbs a couple of times daily - they will dry in one to three days. For an electric oven, set the oven on its lowest setting, leave the door open a crack, and prepare the herbs just as you would for a gas oven. The herbs will dry quickly, in as little as a few hours. Be sure and keep and eye on them, if they dry too long, the leaves will scorch, discolor, and evaporate the essential oils. Don't forget to remove them before you turn on your oven!
- Microwave Drying: Spread a layer or herbs on a paper towel on the bottom of the oven. Top with another paper towel. Microwave for about two minutes on low heat. If the herbs are not dry, turn them and microwave an additional one to two minutes. Experiment with this method, the time will depend on your individual oven, and the type of herb you are drying. This is not a good method for succulent herbs, such as basil.
- Salting: This is a very old way of preserving herbs. It is also quite easy. Just alternately layer salt and herbs in a jar or crock. The top and bottom layers of salt should be thicker than the middle layers. Basil and tarragon are good herbs for this method. After the herb is dry, the salt can be used for extra flavor in your cooking, as it takes on the flavor of the herb.
When finished drying, no matter what method you use, the herbs should still have their green color and retain their oils. The leaves will be dry and crumbly. Now you can use your dried herbs all winter long.