How to Dry Herbs

There are a number of ways to dry herbs, but since I am perpetually in a hurry (it comes from having 4 kidlets and the ensuing interruptions), I like to do things the easy way.  For me, that means ordering a lot of herbs already dried -- which is the number one easiest way to dry your herbs.  Let someone else do it.  I get most of my herbs here.  The rest I get here.

I do grow some herbs, though.  Some, I grow because I use them fresh in cooking, like parsley, cilantro and basil.  Others I use both fresh and dried, like lavender and mint.  Today, I will show you a fast, easy way to dry these herbs.  If you want to pull out your dehydrator, by all means, do so.  But if you want to do it the old-fashioned way, read on...

Ahhhh, lavender.  It looks and smells beautiful, and it has a thousand and one uses.  What could be better.  If you happen to have a pot of lavender growing, like I do, go out and pick yourself a bunch.  If you don't have lavender growing, shame on you.  Run to your nearest nursery and get yourself some.  You'll be glad you did.  Lavender makes me happy.  It might make you happy, too.

This technique will work for any herb, by the way.  Leave the stems long.  Don't pick a thick bunch, as the moisture can begin to mildew in the center of the bunch if it is too thick.  It would be better to make several smaller bunches.  This is especially important with herbs that have a higher moisture content.

 It is best to pick your herbs in the morning, and before the flowers fully open.   But I got busy and picked mine in the afternoon.  I promise the Herb-Drying Police won't come and arrest you.

Wrap your herb bunch tightly with string or twine and tie in a knot.  Tie it very tightly because as the moisture evaporates from the stems, they will shrink, making your tightly wound knot much more loose.  Tie another string on and make a little loop to hang your herbs.  You will want to hang them upside-down.  This helps preserve the color.  Hand them in a cool, dry area out of direct sunlight.  For best results hang them in a darkened room.

Ta-da!  Now you just wait a few weeks until all the moisture has evaporated.  Seal them in an airtight container and store until you are ready to use them.  I put my dried herbs in the freezer, because they keep their herbal properties the longest in cold, dry storage.

Here is a little recipe to tide you over while you wait for your herbs to dry:

May-May's Lavender Mint Iced Tea 

About 3-4 sprigs of fresh mint, washed

About 3-4 sprigs of fresh lavender, washed

Filtered water

Honey if desired 

Stuff your herbs into a pot.  Cover with water.  Cook on medium heat for 5-10 minutes, until just about to boil. (You could probably do this as a sun-tea, as well).  Strain into a pitcher.  Sweeten with honey, if desired, and add water to fill pitcher.  Serve in glasses over ice and garnished with sprigs of fresh mint and lavender.  Enjoy!

Have a great day!!

Angela