I still have fresh herbs in my yard and I don’t want them to go to waste. I have decided to dry them so I can use them all winter long. With the holidays right around the corner, I’m also hoping to gift a few jars!
This post part 1 is about preparing the herbs to be dried. I am currently waiting for the herbs to dry. As soon as the herbs have been dried, stay tuned for post part 2 to find out how they turned out and how to store the herbs.
The easiest method for drying herbs is to air dry. This is most effective for herbs that don’t have a lot of moisture, like oregano, thyme, and rosemary. I do have extra sage, however it has higher moisture content. I am still going to try to air dry the sage and will let you know how it turns out in post part 2.
Steps to air dry herbs
- Harvest the herbs before they flower. I have to admit, a few have started to flower, but I am still going to use them. This means they are not at their peak flavor, but still do the job. Only use healthy branches.
- Dry and clean the herb branches. Shake off the insects and pat dry with paper towel. I laid the herbs out on brown paper bags to dry overnight.
- Bundle and tie a few stems together. Make sure there is enough space for some air circulation.
- Punch holes in paper bags so that air can circulate through the bags.
- Put the herb bundles in the paper bags. Place a bundle or two upside down in each bag. Gather the ends of the bag around the bundle(s) and tie it closed, I used a rubber band.
- Keep the bags in a warm, airy room. I am keeping the bags in the basement, which is dry and about 60 Degrees Fahrenheit.
- Check on the herbs in two weeks. Keep in the bags until the herbs are dried.
Go cut those herbs before the winter hits hard. Stay tuned in early December for how to store the herbs and prepare them for gifting.