Lol. Do not cook herbs much; add them to stews etc near the end, or add half while cooking and the other half at the end for a brighter flavour. What did I do with the harvest? Thank you! This allows any moisture from the herbs to exit the oven, so it doesn’t inhibit the drying process. Air drying works best with herbs that do not have a high moisture content, like bay, dill, marjoram, oregano, rosemary, summer savory, and thyme. I have never grown herbs before and had no clue as to how to dry them. Tie bunches of herbs with string and hang up in a cool, dry, well-ventilated spot out of … You know, you’re completely right about work and life happening … and to just do our best. She enjoys writing and speaking about her garden and homestead and the joys of returning to a simpler, more healthy way of life. What I like about it is that the mess is better contained, and the process is much much faster. It’s important to harvest herbs at the right time. thanks for the info. Visit her About page to learn more about Rosemarie and her adjustment to Southern living and gardening. Slice your spuds very thin, then add dried rosemary to your oil before you fry the chips. There are several methods to dry herbs such as rosemary, sage, thyme and bay leaves. It’s simpler and takes less time because the oven is a bit warmer than my dehydrator. Sure, why not? Took me forever! All the best, Katie. Dry fresh herbs in the microwave or oven. I never dry my herbs in the oven but it’s an option if you want a budget options without waiting time. Put your tray of herbs into your oven at the lowest possible temperature (150-170 degrees, depending on your oven). This is important because you want air circulation to help dry the herbs; you don’t not bake them. Enter your email address to receive notifications of new posts by email. Store in a cool, dark place. (And yes, I had a few sprigs that didn’t dry well. I crush mine because I dry them in small batches which I use so quickly, so I didn’t think it would matter much. That’s awesome, Gloria. It’s wonderful picking fresh herbs to use in your cooking and to dry for use during the off-season. We will make pesto with our basil and freeze it in ice cube trays. If you can use a lower setting, do that! Strip large-leaved herbs, such as sage and mint, from their stalks. Follow These Easy Steps to Drying Herbs in Oven for Perfect Seasoning Here are the 6 steps to oven drying herbs like an expert: Step #1: Gather your equipment and ingredients first. I do have a dehydrator, but I personally prefer the oven method. It does have a lovely fragrance, so I sometimes put some sprigs in a vase and leave it in the kitchen window. (Some sources say you can use a microwave, but I don’t think I want to nuke my herbs.) LOL. Change ), You are commenting using your Google account. The temperature must be below 200, else the herbs will bake rather than dry. I have lemon thyme, sweet mint, basil, sage and rosemary to dry. A few years ago I air dried some sage and placed it in plastic bags. ( Log Out / Change ), You are commenting using your Twitter account. (The first time I dried herbs, I pulled all the leaves off and then dried them. But I can’t retire and I haven’t met Mr. Millionaire. The time it takes for herbs to dry completely depends on the amount of essential oils in the herb. , Pingback: Medicinal Plants in Permaculture……A Series of Monographs - The Permaculture Research Institute. To retain the best flavor of these herbs, you'll either need to allow them to dry naturally or use a food dehydrator. Drying herbs in the oven is another effective way to preserve and avoid wasting leftover herbs. Set your timer for 30 minutes, then check them every 15 minutes. It can take upwards to an hour to effectively dry herbs in the oven. Do you grow your own herbs? Leave the sprigs whole; don’t pull the leaves off the stem at this point. But leave small, feathery herbs, like dill and fennel, on the stalks until drying is complete.Tarragon, bay, mint, lemo… , You’re welcome. Create a free website or blog at WordPress.com. At this point, you have a choice. Let me know how it works for you. Or, like me, you can grind your herbs in a mortar and pestle and store in a seasoning jar. ), If you’re going to grind them, run your hand along the stem and all the leaves will crumble off into the mortar. I use my herbs so quickly, it’s easier for me to grind them all at once and store them in a seasoning jar. (I got mine at Bed, Bath & Beyond for 99 cents each.