Buzz
Drying herbs is a straightforward and efficient method to preserve them for culinary and crafting purposes. Many herbs can be dried, including their leaves, flowers, or stems. Drying herbs helps retain their flavor. Based on your knowledge, choose the right herbs at the right time and store them properly.
Steps
Select Herbs for Drying
Choose herbs.
Harvest herbs for drying before they bloom. You'll notice many buds indicating the plant is about to flower. This is the ideal time to harvest herbs, preferably after the dew has evaporated but before the sun causes the essential oils to dissipate. Early morning is generally the best time, though consider your local conditions to determine the optimal period.
- While many recommend harvesting herbs before they flower, experimentation is key. Sometimes, harvesting after blooming yields better results. This depends on which stage preserves the herb's appearance and flavor best. If you intend to dry the flowers, wait until they fully bloom.
Prepare for drying immediately after harvesting. Herbs retain their quality best when processed right away. Delaying can lead to moisture absorption and dust accumulation, which negatively affects their flavor, color, and appearance.
Wash the herbs if necessary.
Quick drying for cooking purposes
This method applies to pre-processed (and cleaned) herbs and is not suitable for dried herbs. Start this process half an hour before cooking to allow sufficient time for drying.
Select herbs for cooking.
Place a dry towel on a flat surface.
Gently wash the herbs. Use a light stream of water to avoid bruising or damaging the herbs. Rinse them in a bowl or under running water, then shake off excess water gently.
Place each herb sprig on the towel. Arrange them in a crisscross pattern if using multiple towels, ensuring they do not overlap.
Dry in the kitchen at a warm temperature. Touch to check if the herbs are dry. If sufficiently dry, they are ready to be used in cooking.
Sun-dry or air-dry outdoors
This is the least preferred method as it can cause herbs to lose their color and flavor. It may be useful only for decorative purposes.
Harvest herbs after the dew has evaporated.
Bundle them with rubber bands. Ensure the leaves and flowers face downward.
Hang the herb bundles on a porch or in a sunny location.
Dry outdoors inside a paper bag. After bundling the herbs, wrap them in a paper bag and secure it. Hang the bag outside. The bag will protect the herbs from direct sunlight and catch any seeds that fall, in case you want to use them.
Harvest when dry. Dried herbs will be brittle and completely free of moisture.
Air-dry indoors
Indoor drying is a trusted method as it preserves the flavor, color, and quality of herbs better than outdoor drying. Air-drying works well for herbs with broad, soft leaves. This method is straightforward—simply prepare the herbs and let them dry in a suitable spot.
Tie the herbs into a bundle.
Use or skip the paper bag. A paper bag can speed up the drying process and catch fallen seeds and leaves. On the other hand, without a bag, you can use herb bundles as decorative elements in your home.
Choose a suitable hanging spot.
Wait for the herbs to dry. Herbs should dry in a place away from sunlight and moisture to prevent spoilage. Drying time can range from 5 days to several weeks, depending on the type of herb.
Harvest when dry. Dried herbs will be brittle and completely free of moisture.
Use the herbs for cooking, medicinal purposes, decoration, or crafts. Many dried herbs are fragile and can be used as seasonings or to create sachets for your wardrobe.
Oven Drying
Herbs can be dried in an oven, making this method ideal for culinary or medicinal purposes.
Preheat the oven to its lowest setting. Keep the oven door slightly open.
Place the selected herbs on a baking tray.
Position the tray on the lowest rack of the oven. Begin drying, flipping the herbs regularly. Once the herbs become crisp, remove the tray from the oven.
If using a wood-fired oven, place a rack above the stove, arrange the herbs on it, and allow them to dry.
Microwave Drying
If you need dried herbs immediately for crafting, this method is perfect! However, due to the toxicity of silica gel, this method is not suitable for cooking or medicinal purposes. Experiment with microwave drying times for each herb—it requires patience!
Sprinkle a thin layer of silica gel into a microwave-safe bowl.
Add herb leaves or flowers. Spread them evenly and avoid overlapping leaves or flowers between stems.
Dry the herbs. Set the microwave to low power, half the normal setting, or defrost mode. Dry for 2 minutes and let cool for 10 minutes. Check the dryness. If the herbs are sufficiently dry, use them. If not, dry for an additional minute.
- If 2 minutes is too long and the herbs wilt, take a smaller amount and reduce drying time to 30 seconds. Continue experimenting until the correct time is found, depending on the herb type.
- Herbs that curl in air (like thyme) require less microwave drying time than those that are harder to air-dry.
Use only for crafting or decorative purposes. As noted, using silica means the herbs are no longer safe for consumption.
Drying Using a Desiccant
Herbs dried this way are only suitable for crafting or decoration. Do not use this method for herbs intended for cooking or medicinal purposes.
Choose a desiccant. Desiccants are used to absorb moisture. Common desiccants for herbs include cornmeal, sand, orris root, borax, silica gel, and even kitty litter.
- Silica gel is the most popular because it's lightweight, doesn't damage herbs, and is easily available. However, wear a mask to avoid inhaling fumes when using it.
Harvest the herbs. Pick them when moisture hasn't yet affected the herbs or their flowers.
Sprinkle 2.5 cm of desiccant into a glass or plastic container. Glass and plastic do not retain moisture.
Place the herbs into the desiccant. Ensure the flowers or leaves do not touch each other. Space is needed between leaves and petals to allow the desiccant to penetrate and dry the herbs thoroughly.
- If preserving the shape of petals and leaves is important, adjust the desiccant and reposition the herbs to maintain their original form.
- You can layer desiccant and herbs if desired, but avoid making the top layer too heavy to prevent crushing the herbs below.
Remove the herbs from the desiccant as soon as they are dry. The process takes only a few days. The desiccant will fully dry the leaves and flowers, making them slightly brittle. Use a small brush or blower to remove the desiccant without damaging the herbs. Handle them carefully.
- Avoid over-drying, as the herbs may crumble when handled.
Use only for crafting or decorative purposes. The herbs are not suitable for consumption.
Drying for Crafting Purposes
Some herbs dry easily when placed in the right spot, such as in flower arrangements or as part of a crafting project.
Choose the right herbs for your craft. Not all herbs can be dried this way, but some, like yarrow, dill, and rosemary, work well.
Use fresh herbs and position them where you want them to dry. For example, in a vase or bouquet with other plants, or as part of a craft project like a wreath or potpourri.
Place them in a dry, moisture-free area. Let the herbs dry naturally and check them regularly. If you notice mold or other issues, discard the herbs.
Pressing
You can refer to guides on pressing leaves for more information. Pressed herbs can be used for decorative crafting projects like scrapbooks, framed art, bookmarks, and artistic photos.
Finished.
Tips
- Herb seeds are best dried using the air-drying method, allowing seeds to fall into a paper bag and be stored in an airtight container.
- Herbs suitable for drying: Lavender (remains beautiful for years); rosemary (can last for years); bay leaves; hops; soft gray oregano; pink marjoram.
- All crushed or wilted herbs should be stored in an airtight container away from sunlight. For the best flavor in cooking, use herbs within 6 months of drying.
- A simple drying rack can be made from a wooden block (decorative if desired) with evenly spaced wooden slats. Add hooks and label it "herbs" or paint a few leaves to remind you of its purpose. Hang it on a sturdy wall and attach herb sprigs to each slat. Suitable herbs for this method include rosemary, thyme, oregano, sage, marjoram, and flower buds.
- Freezing herbs is another drying method. This preserves flavor best for cooking rather than maintaining their shape.
Warnings
- Avoid drying herbs in high-humidity areas like bathrooms or kitchens. If your kitchen is warm and well-ventilated, it can be an exception.
- Moist herbs can mold or ferment. If this happens, discard them.
- Many herbs shrink, turn brown, and become unrecognizable after drying. Drying herbs is an art learned through trial and error. Sometimes, you must choose between preserving aroma, flavor, or appearance, as all three cannot be retained.
- High heat can damage herbs; avoid excessive heat during drying.
- Use rubber bands instead of string. Rubber bands tighten as herbs dry, while string may loosen, causing herbs to fall.
- Silica gel is toxic. Keep it away from children and pets, avoid inhaling its fumes (wear a mask), and do not consume herbs dried with silica gel.
What You'll Need
- Herbs
- Drying equipment
- Paper bags (optional)
- Airtight containers
