Three weeks after cutting and preparing my herbs for storing, they are dried! And by dry, you want them to be crackle dry. They may have been ready at two weeks, but I decided to give them one more for good measure. So now what?
Remove leaves from herb stems
This can be tedious, especially with thyme. I recommend putting on some music or a podcast, I listened to the latest episode of Encyclopedia Botanica podcast. What you need:
- A big bowl – remove the leaves over the bowl so that you don’t lose any.
- Use your hands to remove the leaves – try to be patient so that you keep the leaves intact.
- Music or a podcast (I promise it doesn’t take that much time, but it will make the experience more enjoyable).
Store leaves in a container
You will need an airtight container to store the herbs, preferably glass. I used mason jars. If you are really on top of it, you can use old, cleaned spice and herb jars.
Label and date
After filling the containers with herbs. Be sure to label the container with the herb name and date.
A few notes
- Dried herbs will store for up to eighteen months, one year is ideal.
- I tried to air dry sage. It actually dried beautifully, but it smelt a little funky. It actually didn’t smell quite right when I cut it. Note to self: be sure to cut herbs before they have bloomed or become water logged. If they aren’t good fresh, they won’t be good dried.
- Drying herbs is fun, resourceful, and straightforward. I plan to grow more fresh herbs with the intention of drying them for storing and gifting next winter.
Add a little zest to the holidays! Cheers!