I don't know if anyone can answer this, but I am wondering how to dry my herbs to use throughout the year. You know how you can buy the bottles in the stores? I want to dry mine out so I can use my own instead of store bought. I do own a dehydrator, but not sure if that's the route to take. Any insight appreciated...
Thanks! :)
Megan
Drying herbs
Megan ~ I don't have/use a dehydrator but don't know why it wouldn't work. Perhaps someone else will weigh in. I cut the plants, and remove the stems. Then single layer the leaves on a cookie sheet and place in the oven. I have a pilot light and find that it will dry them slowly and thoroughly in this manner. Have never had mould or mustiness. I will watch to see how others do it.
All right! I just found I had saved some info
Most homegrown herbs should be harvested before the plant blooms. The exception to this rule is herbs from the mint family - mint, dill, and oregano, for example.
Harvest your herbs when you are ready to preserve them. Wash the stems and leaves in a sink full of cold water. Then gathering them by their seams - gently shake off the excess moisture. Now is the time to trim off any yellowed, damaged or wilted leaves.
Drying Herbs
It is very simple to preserve herbs by drying them. You can hang them to dry or use a dehydrator.
Separate the herbs into small bunches and tie them securely with butcher's twine or regular string. Put the herb bundles stem ends up, into a brown paper bag that you have cut ½" holes in the sides. Be careful to not overcrowd the bag. Close the top of the bag by gathering it up and securing with string. Hang the bag in a dry, even-tempered area such as an attic or dry pantry. Be sure the bag has good circulation around all sides. It will take 5-10 days for the herbs to dry, depending on their type and the size of the plant.
Herbs to be dried using a dehydrator need to be spread out into an even, single layer on the dehydrator's trays and dried according to the dehydrator manufacturer's directions.
When the herbs are completely dry, remove the leaves, crumble them and place them in an airtight glass container. Be sure to check them the following day for any signs of condensation on the container. If the herbs are not completely dry they will need to be spread out for further drying.
Properly dried herbs stored in an airtight container will keep their full flavor for about six months.
Freezing Herbs
Herbs that have been preserved by freezing are more potent and closer to fresh than dried herbs. Herbs can be frozen from their fresh state or blanched prior to freezing.
To prepare the herbs for freezing, begin with the same washing process laid out above. Then spread your herbs out on paper towels for at least 1 hour to allow excess moisture to be drained away and evaporate. When well drained, chop the herbs to desired size and place in freezer bags or airtight glass jars.
Herbs can also be blanched prior to freezing. Submerge the entire stem and leaves in boiling water for 5 to 10 seconds. Remove them and dry thoroughly on paper towels, the seal and freeze in heavy-duty aluminum foil, freezer bags, or airtight glass jars.
Frozen herbs will keep two to four months at 0° F.
Using your preserved herbs throughout the winter is nutritious as well as satisfying.
I do use my Excalibur food dehydrator with some herbs. The trays are large, square and flat, and the interior of the dehydrator is dark. Right now, all the trays are covered with comfrey leaves, which are air drying. I don't turn the thing on, is all:)
I have most of my culinary herbs drying on the wall, in bunches, for two weeks on average; it's a spot that gets no sunlight. Roots, I usually dig in the fall, cover with cheesecloth, (to keep out dust) and dry on top of my china cabinet, single-layered in baskets. Sometimes I cut really thick or juicy ones in half first, lengthwise. Not all my herbs are harvested at the same time, though. Some, like Lemon Verbena, mints, and garlic chives, or garlic tops, I snip or pick from spring through late fall, 'til their leaves drop. Flower buds, like calendula, or chamomile, or potpourri roses, I dry in layers on those cheap bamboo (?) paper plate holders one finds at the dollar stores. They're stackable, too. Other herbs, especially ones with seed heads/pods that are likely to release their contents during drying, I enclose in paper bags before hanging.
Later, I put my dried herbs in dark glass fruit jars, without using rubber seals, to prevent moisture build up or mold in the event any plant matter isn't 100% dry. I've never had mold problems this way.
I imagine both a microwave as well as a food dehydrator would dry herbs, but I think that these two methods would employ heat. Unfortunately, heat, (even low heat) as well as light, can both destroy some medicinal properties of herbs. If one only wanted to use herbs for culinary (flavoring) purposes, this wouldn't be a problem, I think.
This message was edited Jun 6, 2007 9:35 PM
Containers are plentiful at garage sales and your local Goodwill. In fact, I just got a lovely glass jar with a silver-planted lid from Goodwill for $.99.
I use a folding laundry rack to hang bunches of herbs on. I also use nylon net to make hammock-like bags to dry rose petals. I live in what is usually a very dry climate so drying isn't difficult.
I like the flavor of fresh herbs, and I've found that herbs seem to retain their flavors better in the freezer than when you dry them... I mince herb leaves in the food processor, just as if I'm making pesto, and then I add a little olive oil (or other cooking oil if you prefer, but I think the oil helps retain the freshness of the herbs). I freeze the herbs in ice cube trays (mini cubes for strong flavors like rosemary or lemon thyme), then pop them out into freezer zip-top bags. It helps to measure the amount of fresh leaves you started with before mincing, then count cubes and divide so you can put something like "1 cube = 1/4 c. fresh basil leaves" on your baggie.
You can freeze herb types individually or put together your favorite combinations for different dishes (fine to include garlic, ginger, citrus zest, black pepper, chile peppers, etc... but I would leave out things like salt). Thai basil, hot Thai peppers, garlic and ginger is a combination that works very nicely in stir fry and Thai curries, or you might like to combine rosemary, lemon zest, and garlic for a marinade or grilling rub. You get the idea.
I have a friend who freezes basil pesto like that. It's quite good.
Oh, definitely. I freeze a lot of pesto, too! I know this was a thread on drying herbs, but in case anyone was unhappy with the results of drying, I thought I'd suggest an alternative.
:-)
Pesto....Mmmmm!
Unfortunately, I have a tiny freezer space, and a family to feed, so it's reserved for absolutely necessary frozen items.
The lack of space is probably why I mainly dry herbs, plus, I grow enough to replace them each year, so they're relatively fresh. Still, you simply can't compare the taste of dried basil to fresh basil, they're almost like two different flavors entirely...and then, of course, there are so many different types of basil. I'm probably dreaming, but maybe in my later years I'll be able to get a small freezer to "put up" things in. Or a larger fridge:)
Cyra
Megan,
Your dehydrator is perfect for drying herbs! The quality and the features will determine your results. The Excalibur is definitely the best as you can control the temp and the time. For most herbs temps of 105F are best and most raw foodist will warn you about temps above 130F as it will destroy live enzymes and antioxidants that will be destroyed at higher temps. If you can't get your dehydrator to follow that temp, get an oven thermometer and put your oven on the lowest temp and leave it cracked open. You can check the thermometer for guidance. Make sure the herbs are completely dry before packaging or you will get mold.