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If you have an herb garden you know what a great pleasure it is to have access to your own home-grown herbs - ones that are exactly to your taste, rather than a generic supermarket blend. Drying or freezing some of your herbs can give you that pleasure year-round. Along with the taste advantage - your own herbs are much, much cheaper.
The method of preparing herbs for storage that gives you the best flavor and fragrance is air-drying. But if you don't have a warm, dry area that is suitable, or you have herbs that aren't suited for air-drying, don't despair! There are other methods that work almost as well.
Natural Air-drying:
Note: Sturdy, low-moisture herbs are best suited for air-drying. Some examples: bay leaves, dill, oregano, marjoram, parsley, sage, rosemary, and thyme. Basil, lemon balm, and most mints have a high moisture content - these can mold if not dried quickly.
Method one is good for large batches of herbs.
- Cut large stems/branches from mature plants. Shake them to get rid of any any insects, then take off any damaged leaves.
- Rinse them with cool water and gently pat them dry with towels or paper towels. Turn the branches upside down and take off some of the leaves along the lower stem (the top, after you've turned them upside down). Gather five or six branches together in a bunch.
- Get a large paper bag and make several holes in it for ventilation. Put the bunch upside down inside the bag, gather the opening around the leafless stem ends, and tie securely.The bag will protect the bunch from dust and other pollutants. (You can skip the bag if drying for sachets - but keep them away from direct sunlight; that will tend to reduce the fragrance.)
- Hang the bag in a warm airy place and leave it alone for several weeks.
- When the leaves are dry, check for any signs of mold growth - if you find mold, discard the whole bunch! If the bunch is clean, strip the leaves off of the stems and toss the stems. Store the whole leaves in small airtight containers (plastic 'zip' bags are great). Label them and store them in a cool, dry, dark place.
Method two - for faster drying, strip the leaves first, and put them in a single layer on a screen (again, you need a warm, dry area with good circulation). This takes up more space but works very well. Try cheesecloth stretched over a frame or a clean window screen.
Drying in a Dehydrator or Oven:
These work well for herbs that tend to mold if not dried quickly - but can also be used if you don't have a warm, dry, well-ventilated (and convenient) place to hang herbs. If you have a dehydrator - follow the directions in your book. For oven-drying, heat the oven to a low heat (150-200F), place the herbs on a baking sheet in the oven, keep the oven door open and bake the herbs until they are dry. This will take several hours - maybe longer if you are drying high-moisture herbs. Keep an eye on them - you want them dried, not burned!
Some people dry herbs in the microwave - we don't advise that, as it takes out a lot of the flavor and fragrance. If you must dry this way, put about 4 branches in the oven between paper towels. Heat for a minute or two on high. If the herbs are not brittle and dry when removed from the oven, repeat for 30 seconds more each time until dry.
Freezing Herbs:
Note: Don't freeze herbs to use as garnish - they become limp and unsightly.
If they are to be used in soups or stews, you can do a quick and handy freeze in an ice cube tray. Chop up the leaves and put a teaspoon (or a half teaspoon for smaller trays) of the herb in each section. Fill with water and put the tray in the freezer. To use, simply remove the pre-measured herb in the ice cube, and drop as many as you need in your soup or stew.
You can also simply put a few bunches in a freezer bag or other container and put them in the freezer.
Some herbs that freeze well are: basil, borage, chives, dill, lemongrass, mint, oregano, sage, savory, sorrel, tarragon, and thyme.
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