DRYING HERBS July 18, 2009

thyme

Today-I spent some time harvesting herbs: thyme, oregano, lavender, sage and mint. I decided to air dry some of the herbs for future use. My research shows it’s best to dry herbs that don’t hold a lot of mositure such as Bay, Dill, Marjoram, Oregano, Rosemary, Summer Savory and Thyme. Moisture dense herbs, like Basil, Chives, Mint, Tarragon preserve better in a dehydrator, or try freezing them.

blooms change the taste of your herbs

It’s said it’s best to harvest herbs before the plant blooms. I share this because I let my mint plant  bloom and I didn’t know what to do with it. The flowers are edible but for the best tasting mint, you should harvest before there is a bloom. If your mint plant has already bloomed, I learned today, you can cut the flower and use the mint leaves that grow in the new branches so you can still harvest your mint through the summer months.

preparing the herb bundles, paper bag + materials

After much reading, I decided to dry the herbs in paper bags. I punched holes so the air will flow and I’m hoping the bags will shield the light and allow the plants to dry in a couple of weeks.

my new mask...

Next, I placed the bundles in the bags and used a rubber-band to secure them . It worked out great, the bags stand on their own so you don’t have to hook them to anything. I do plan to hang bunches on hooks because it looks beautiful but for now, I want to make sure the flavors remain and the herbs are good for cooking. After drying, the herbs can be used for about a year. I’ll let you know how it goes!

done!