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Air-drying herbs is one of the easiest ways to dry herbs at home. It can take a while, but you end up with a purer, cleaner flavor than with other methods.
You can either air-dry herbs in bundles, which will take longer, or spread them out over racks, which will take up more space but will ultimately dry your herbs faster, and with less chance that they rot or mold before being completely dried.
To air-dry herbs-
1. Spread individual leaves or sprigs of herbs on a rack or a baking tray lined with cheesecloth. If you’re going to be drying herbs using this method frequently, you may wish to make a drying screen out of mesh, like mosquito screening, mounted on a wooden frame.
2. Place in a warm spot out of direct sunlight.
3. Turn the leaves regularly, about every 12 hours or so.
4. This method should dry the herbs in 2-3 days. The herbs are dry when they have the texture of cornflakes and crumble when pressed.
Air-drying herbs in bundles may take a bit more time - up to two weeks - but the drying bundles can be quite beautiful, and dried herb bundles make for easy storage. Once the herbs are dried, you can hang them in your kitchen and use them as needed.
To air-dry herbs in bundles
1. Tie small bunches of herbs into bundles with twine or twist-ties (which are easier to tighten as the bunches shrink down). Be sure to keep the bundles small, to avoid rot or mold.
2. Hang the bundles upside down in a warm spot out of direct sunlight.
3. Gently wrap the bundles in muslin or paper bags poked with several holes, to keep out dust.
4. When the bundles are dry, remove the muslin or paper bags.
No matter which method you choose for air-drying herbs, be sure to place the herbs in a well-ventilated place out of direct sunlight for optimal drying. Humidity can cause the herbs to spoil and mold to develop, so if you live in a very humid area, you may wish to opt for a different drying technique.
Air-drying herbs is ideal for herbs with larger leaves, like mint, basil, and oregano
Oven-drying herbs is a much quicker method than air-drying, though you’ll have to be careful not to burn the herbs, and you may have to experiment with your oven to find the ideal technique.
1. Strip the herbs from their stalks, and lay them out on an oven rack covered with a layer of muslin.
2. Set the oven on the lowest possible setting, and place the rack in the oven. Ideally, the herbs should not be at more than 100 degrees Fahrenheit; you may need to preheat the oven, then turn it off and leave just the light on to achieve such a low temperature. Use an oven thermometer to help you find the right technique with your oven.
3. Leave the door ajar, so that excess moisture can escape, and the oven does not get too hot.
4. Dry the leaves for 30 minutes, then turn them over once. Continue drying for an additional 30 minutes.
5. After a total of one hour, turn off the oven and allow the herbs to cool in the oven.
This method is best suited to robust herbs, such as sage, mint, rosemary, and thyme.
Drying herbs may seem like an exercise in patience, but if you're interested in how to dry herbs more quickly, there is method that you can use when you’re strapped for time: microwaving.
The microwave specifically targets water, drying your herbs faster than any other method and keeping them greener and fresher tasting than other dried herbs.
1. Separate the leaves of the herbs from the stems.
2. Place a single layer of herbs on a paper towel on a microwave-safe plate. Cover with a second paper towel.
3. Microwave on high for 1 minute. Be sure to keep a close eye on the herbs, and stop the microwave if you smell the herbs burning.
4. If the herbs are not quite dry yet, continue drying them at 30-second intervals. Depending on the herb and the moisture content, this method can take anywhere from a minute to ten minutes.
This method works well with small quantities of more delicate herbs, such as chives and cilantro. It can, however, work with any herb you choose.
I hope you have enjoyed this video.
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