There are some simple methods for storing fresh greens that are easy to use for drying herbs. If you want to enjoy aromatic spices and teas in winter, there is nothing better than your own homemade harvest. Plus, it's a sustainable way to have herbs on hand to add more flavor to your favorite recipes. Read on to learn more about drying techniques so you can choose the right one for you.
This is a great way to dry fragrant herbs that taste better than store-bought ones
For centuries drying was the only way toTo protect culinary herbs from spoiling. Now there are lots of new products that keep herbs fresh and tricks that allow you to store them for weeks. How do you dry herbs the old fashioned way? The answer is simple: timing and appropriate conditions are everything when it comes to drying herbs.
You should get yoursPicking crops, before the flowers develop. It is best to do this on warm, dry mornings, after the dew has evaporated. Since every herb grows differently, it would be advisable to pick and prepare one variety at a time. To prepare herbs, you must first discard any damaged leaves. Then remove large-leaved herbs like sage and mint from their stems. Leave small, feathery growths such as dill and fennel on the stems until drying is complete. So if you're drying your own herbs, make sure they're fresh, while some store-bought ones may have been lying around for a long time before adding them to your shopping basket. Even if you get these freshly dried from the supermarket, you can save money by using your own herb garden for them. In addition, dried products cost three times as much, while a live plant is rather cheap. You can save the seeds and plant them again, or let them continue to grow and harvest each time you need to replenish your supply. It can also be helpful if, for example, you dry all the leftover cilantro after cooking.
Which types of herbs are suitable for drying?
If you want to dry your own herbs, it's good to look at what's available and what tastes best dried. Each herb has its own nuances such as water content, essential oil content, and propensity to mold, so it's good to do a little research before diving into it. Some, like basil, sage, coriander, and rosemary, prove easy to start because they have larger, firm leaves and don't require much care before the process. Others, including tarragon, thyme and dill, require more care to remove the smaller leaves from larger stems. The good news is that you can actually dry almost all herbs. Be sure to label these at the end, however, as piles of dried green leaves start to look the same.
Keep in mind that many home gardeners feel that the flavor of herbs changes when they are dried. Additionally, the dried version tends to offer more intense flavor. It is a slightly different taste as fresh herbs are greener. That doesn't mean dry herbs should be ignored. There are many uses for dried herbs. For example, you can add a pinch of dried basil to spaghetti sauce. Tarragon, bay leaf, mint, lemon balm, lavender, rosemary and small-leaved herbs such as thyme can be easily air dried and are therefore ideal for beginners.
Allow hanging herbs to dry
Hanging herbs to dry at room temperature is the easiest and most cost-effective way to dry herbs. Remove the lower leaves and bundle four to six branches together. Secure them all with a string or elastic band. Place them upside down in a brown paper bag, with the stems sticking out, and tie the bag shut. You can punch small holes along the top for air circulation. Hang the bag in a warm, dark place for about two to four weeks, checking regularly until the herbs are dry.
This process works best with low-moisture herbs such as dill, marjoram, rosemary, savory and thyme. Herbs with high moisture content will mold if not dried quickly. Therefore, if you want to air dry these types of herbs, make sure the bundles are small and in a well-ventilated area. These herbs include basil, oregano, tarragon, lemon balm and mint.
Oven drying method
A kitchen oven is often used to dry herbs. However, microwave ovens can also be used to dry herbs more quickly. If drying herbs in the oven, place the leaves or stems on a baking sheet and warm them at about 80 degrees with the oven door open for about one to two hours. Heat the herbs on a paper towel on high for about one to three minutes, turning every 30 seconds. When drying herbs, microwaves should be used as a last resort. While drying herbs in the microwave is quicker, it can affect both the oil content and flavor, especially if dried too quickly.
Apply other techniques
Another method is drying herbs on a tray. To do this, stack trays on top of each other and place them in a warm, dark place until the herbs are dry. Likewise, you can remove leaves from the stems and place them on a paper towel. Cover with another paper towel and continue layering as needed. Dry overnight in a cool oven with oven light only. However, drying herbs in quartz sand should not be used for edible herbs. This type of herb drying is best suited for craft purposes.
Place a layer of quartz sand in the bottom of an old shoebox, arrange herbs on top, and cover with more quartz sand. Place the shoebox in a warm room for about two to four weeks until the herbs are completely dry. Once herbs are dried, store them in airtight containers that are labeled and dated as they are best used within a year. Place them in a cool, dry place out of sunlight.
Save dried herbs and cook with them
Just like you buy a glass bottle of dried herbs at the grocery store, this is the best way to store your own dried herbs. You can save well-cleaned old bottles or jars and use them, as well as use airtight plastic containers. When storing, decide whether you want to keep the whole leaf or crumble it. For some products, like basil or mint, it's easiest to crush the leaves. The advantage of leaving the leaves whole is that you get a little more fragrance when you crush them as needed.
Overall, there isn't much difference between cooking with dried herbs and preparing fresh herbal plants until it comes to quantity. Since dried foods intensify the flavor, you need three times the amount of fresh herbs to give the same nuances to the recipe. Of course, fresh can taste better in some situations. Often the dried stuff works in the same way. This is especially true for foods that are boiled, steamed, baked or fried. Additionally, you can dry herbs and use them in soups, fish or salads. These ingredients show versatility and drying them gives you tasty spices that you can use in your kitchen all year round. So play with flavors and try a new spice blend next dinner.
