It's great having a herb garden; you can really reap the benefits during the summer months. It's also great to be able to use these garden-fresh herbs all year long in your cooking. Drying herbs are one of the best ways to preserve the flavors of summer. When you dry your own herbs, they'll be fresher and tastier than the commercially-prepared products. Most herbs can be harvested when the first flower buds appear, which is usually during the summer months. During this time period, the leaves contain a high level of the essential oils that gives them their signature fragrance, which means you'll be getting the most aroma and flavor from your efforts. When storing herbs, remember to keep them away from high heat and direct sunlight, which can negatively impact their flavor. If stored properly, you can keep and use dried herbs for up to a year--just in time for the beginning of a new growing season.
TECHNIQUE
Drying Fresh Herbs
Materials:
- Fresh herbs, such as parsley, oregano, rosemary, thyme and basil
- Paper towels
- 18-by-24-inch piece of cheesecloth
- String or other material for tying ends of cheesecloth
Directions:
- Pick fresh herbs from your garden either early in the morning or late in the evening. These are the times when the oils will be at their highest level of concentration. Wash the leaves well under cold running water, pat dry and place them on sheet of paper towels to allow any excess water to drain off.
- Arrange the herbs on a piece of cheesecloth. Keep each variety of herb separate, since drying times will vary from herb to herb. Roll the cheesecloth into a loose tube shape. Don't roll the cheesecloth too tightly, since the holes in the cheesecloth allow air to move around the herbs while helping the leaves keep their shape. Tie the ends of the cheesecloth tube with a piece of string or other binding material to secure.
- Store the rolled herbs in the refrigerator for 2 weeks. Drying times will vary, depending on temperature and moisture levels. Make sure the herbs are completely dry; any moist spots remaining can encourage mold to develop. You'll know they have fully dried when the leaves feel crisp and crumble immediately when touched. Remove the herbs from the cheesecloth. Arrange the dried herbs in an airtight container, and store in a cool, dark place, such as a spice cabinet.
RECOMMENDED WEBSITE
For more information on drying herbs, visit Drying Food on the Website of the University of Illinois at Urbana-Champaign College of Agriculture.
