Drying Fresh Herbs: How to Cut & Dry Fresh Herbs for Fall & Winter by Jan Mostrom
I love to cook, and I especially love to use fresh items that are in season. I've posted about my herb pot, and I love having fresh herbs at my fingertips all summer to add to all of my recipes. Unfortunately, I live in a climate where I can't grow herbs all year. Fall is here and my herb pot is starting to feel it. I didn't want to waste any of them, so I thought I'd try and dry them. It turns out that drying fresh herbs is very easy!
All I did was cut the stems and then rubber band the bottoms together. You need to find a place to hang them and let them dry out. I chose the stems of my kitchen orchid, and in about a week some of them were ready – others took a bit longer. It's a thrifty way to use those beautiful herbs up and not waste any!
You'll need:
- fresh herbs of any type
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Activity Notes
- You can dry rosemary, thyme, marjoram, parsley, cilantro, chives, oregano, basil and so many more.
- Store the dried herbs in a cool place for up to six months.
Here's how to do it:
- Cut sprigs of fresh herbs. Rubber band the bottoms together.
- Hang them somewhere out of the way to dry out.
- When completely dry crumble the leaves and place in a plastic bag or jar to store in your spice cabinet.
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