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Drying herbs is a simple and effective way to preserve cooking and crafting. Many herbs can be dried, you can dry the leaves, flowers or stems. Drying herbs helps retain their flavor. Based on your own understanding, choose the right herbs, at the right time and store them well.
Steps
Choose herbs to dry
- Herbs with thick leaves are the easiest to dry. Includes bay leaf, rosemary, thyme and sage. Dried bay leaves or rosemary mostly retain their original color and shape.
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- Large, soft-leaved varieties are a bit more complicated to dry as they are easily affected by moisture and mold if not dried properly. These herb varieties include basil, parsley, mint, tarragon, and lemon balm. They need to be dried quickly to avoid mildew.
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- There’s a lot of advice that plants should be harvested before they bloom, but it’s worth trying. Sometimes it is better to harvest after the flowers bloom. This depends on which form of the herb allows the best appearance and flavor to be preserved. And if you want to dry the flowers, then you have to wait for the plant to bloom first.
- Remove deep, dark leaves.
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Quick drying for food preparation
This method works with prepared (and cleaned) herbs and not with dried herbs. You should do this half an hour before cooking to give enough time to dry the herbs.
- Also you can use a dish drying rack. Place the dry towel on the rack, this allows air to circulate more easily.
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Dry in the sun or outside
This is the least used method because it will cause the herb to discolor and lose its flavor. This can be useful if it’s just for decoration.
- Tie it very carefully in case of strong windy days.
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Dry with indoor air
Indoor drying is the preferred method because it preserves the flavor, color and quality of the herbs better than the outdoor drying method. Air drying is suitable for herbs with large, soft leaves. This method is also very simple, you just need to prepare the herbs and then leave a place to wait for them to dry.
- The drying time will vary if you bundle several herbs together, so bundle each herb separately until you are experienced enough to know the drying time of each herb and bundle them together. together.
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- If you are drying multiple bundles of herbs, tie the bundles to the same size so that the drying time is the same. This makes it easier to store and use dried herbs, you won’t have to wait for each bunch of herbs to dry. However, everything depends on what you use the herb for and your current needs.
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- Herbs can also be dried on a rack or frame. You can use a clean and decent old window frame. Position the frame so that air can circulate on both sides. If you use a frame, you will have to turn the herb over daily to avoid curling.
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Dry in the oven
Herbs can be dried in the oven and it is suitable for cooking or medicinal purposes.
Dry in the microwave
If you need instant dried herbs for manual work, this method is perfect! However, because of the toxicity of silica gel, this method is not suitable for cooking or medicinal purposes. Experiment with each herb’s microwave drying time, it’s a job that requires patience!
- If drying for 2 minutes is too long and the herb is all wilted, take some other herbs and reduce the drying time to 30 seconds. Keep experimenting until the timing is right, depending on the herb.
- Herbs that curl in the air (like thyme) will need less time to dry in the microwave than herbs that are difficult to air-dry.
Dry using desiccant
Herbs dried in this way are for craft or decorative purposes only. Do not use this method to dry herbs for cooking or medicinal purposes.
- Silica gel is the most popular because it’s lightweight, doesn’t damage herbs, and is easily available from the store. However, when using them, wear a mask to avoid inhaling the fumes.
- If you need to keep the shape of the petals and leaves, then when adjusting the desiccant, you also need to check and reset the taste of the herb to its original shape.
- You can layer desiccant and herbs if you want, be aware that if the top is too heavy, it can damage the herbs below.
- Avoid over-drying as the herb may crumble when picked up.
Drying for craft purposes
Some herbs will dry easily if they are put in place, such as a flower arrangement or part of a craft project.
Dry pressed
Advice
- Herb seeds are best dried by air-drying, which allows the seeds to fall into a paper bag and be stored in an airtight bag.
- Herbs suitable for drying: Lavender (looks good for many years ); rosemary (can be kept for many years); bay leaf; hops; soft gray oregano; pink marjoram.
- All crushed or wilted herbs should be stored in an airtight bag away from sunlight. For the best flavor in cooking, use the herb within 6 months of drying.
- A simple drying rack can be made from a block of wood (make it nice if you like) and fitted with evenly spaced pieces of wood. Add hangers and write “herb” or draw some leaves to remember the intended use. Then hang the rack on a solid wall. Attach the herb sprigs to each piece of wood. Herbs suitable for this method are rosemary, thyme, oregano, sage, marjoram, and flower buds.
- Freezing herbs is another drying method. This will keep the best flavor for cooking instead of keeping the shape.
Warning
- Avoid drying herbs in a place with high humidity, like the bathroom or kitchen. If you can keep the kitchen warm and dehumidify instantly, the kitchen will be considered an exception.
- Moist herbs will mold and ferment. If this happens, discard the herb.
- Many herbs will shrivel, brown, and become unrecognizable after drying. The drying of herbs is an art that I have learned from many times of trial and error. Sometimes you have to choose between 1 of 3 elements of aroma, taste or appearance because it is not possible to retain all of them when drying.
- High temperature will damage the herb; Avoid using too much heat when drying.
- Use rubber bands instead of twine. The reason is simple – the rubber band tightens around the base of the herbs as they are dried. The twine does not, the herb can slip from the rope and fall to the ground when it is dried.
- Silica gel is toxic. Keep out of reach of children and pets, keep away from its fumes when using (by wearing a mask) and do not consume any herbs that have been dried with silica gel.
Things you need
- Herb
- Drying equipment
- Paper bag (optional)
- Sealed storage jar
wikiHow is a “wiki” site, which means that many of the articles here are written by multiple authors. To create this article, volunteer authors have edited and improved the article over time.
This article has been viewed 19,717 times.
Drying herbs is a simple and effective way to preserve cooking and crafting. Many herbs can be dried, you can dry the leaves, flowers or stems. Drying herbs helps retain their flavor. Based on your own understanding, choose the right herbs, at the right time and store them well.
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