by Gloria Peyton
Drying is the easiest method of preserving herbs. There are several ways to dry herbs: air drying, in a dehydrator or in the microwave. All methods work well, so choose the one that works best for you. The best time to dry fresh herbs is right before they bloom, because this is when they are at the peak of their flavor. Pick the herbs in the early morning after the dew has evaporated. Be careful to not bruise the herbs, as this will affect the drying process. Wash the herbs in cool water, and shake off the excess water before drying.
To air dry, gather herbs and bunches and rubber band the ends together. Hang the bunches upside down in a dry, well-ventilated area from nails or strung wire (a paper clips makes a quick and easy hook). If there is no air movement where you are drying the herbs, use a small fan. Most herbs will be ready in 10 days to 2 weeks. The herbs are ready when they crumble easily and the stems break when bent.
Less tender herbs such as rosemary, sage, thyme, summer savory and parsley work best when air dried, as opposed to the dehydrator or microwave.
Dehydrators are a quick and easy way to dry herbs. Place the herbs in single layers on the dehydrator trays. Check the herbs every 1 to 4 hours, until they are dry and crumble easily.
Tender leaf herbs such as basil, oregano, tarragon, lemon balm and mint have a lot of moisture and will mold if not dried quickly. A dehydrator or microwave works best for these kinds of herbs.
Using a microwave to dry herbs works well if you only have small batches. It is also the quickest, but requires the most attention, because the herbs can easily get too hot and burn. To dry in a microwave, put two paper towels in the bottom of the microwave, then add a layer of herbs and cover with two more paper towels. Run the microwave on high for a couple of minutes, then check your herbs. If they are not dry enough, change the position of the herbs and run the microwave for 30-60 seconds more. Repeat the process until the herbs are dry. Using a microwave requires apt attention. The paper towels in the microwave can catch fire if hot spots occur.
The layering method can also be used for oven drying of individual leaves. Remove leaves from stems and place on a cookie tray lined with paper towels. Do not allow the leaves to touch. Continue layering herbs and paper towels, up to five layers. Do not turn on the over - the pilot light of a gas range or oven light of an electric range provides enough heat. Dry herbs overnight.
Drying time, whether air drying or using a dehydrator, depends on the humidity. Higher humidity requires a longer drying time.
Store dried herbs in sealed jars or plastic bags in a cool, dark place. If moisture appears on the jar or bag, the herbs are not thoroughly dry.
Mistakes to avoid:
While you can dry herbs outside, the sun can affect the flavor and color of the herb. Herbs dry best in out of direct sunlight.
Be sure the area is well-ventilated. Damp basements and areas with high humidity are not ideal conditions for drying herbs.
Avoid crumbling the herbs until you are ready to use them, because this makes them lose their flavor more quickly.