Food & Health

Drying, Preserving and Using Herbs

Before drying any of your herbs, you should rinse them in cold water, and pat dry with paper towels. There are a number of methods for preserving herbs including air drying, sand drying, heat drying, freezing, vinegars, butters, mustards, potpourri and more!

Air Drying

The most common method of drying herbs is air drying. To dry full stems, gather 5 or 6 branches together in a bundle and place a paper bag over the end, allow a portion of the stems to remain outside of the bag. Tie a string around the end of the bag (or rubber band), but check periodically for looseness because the plants will shrink as they dry. Hang them upside down in a dark, warm place. Depending on humidity and temperature, it can take anywhere from two to six weeks for them to dry.

You can also dry your herbs on a tray. This works well for small stemmed plants, or individual leaves. The easiest way to tray-dry is to purchase screening and small wooden poles. Cut the poles to create a frame and staple the screen to the frame. You can make multiple trays and stack them this way (saving space). Then you will only be required to rinse the trays off for the next use (no paper bags or string for hanging).

After your herbs are completely dried, store them in airtight jars in a cool, dry place (if entire stems were dried, remove the leaves and crush or crumble them before placing them in jars).

Silica Sand Drying

This method should not be used for herbs that will be utilized for cooking purposes. Silica sand (available from local building supply dealers) draws moisture out of plants and leaves them in their original shape. Any type of container can be used—old shoe boxes, baking pans, boxes, etc.—but they should be big enough so that the herbs are not overlapping and deep enough that plants will be completely covered with sand.

Place a shallow layer of silica sand in the bottom of the container, then arrange the herbs on top so that they do not overlap. Cover them with more silica sand, and place the container in a warm room. It will take from 2 to 4 weeks to dry. When they are ready, remove them from the container and shake off all the sand.

After your herbs are completely dried, store them in airtight jars in a cool, dry place (if entire stems were dried, remove the leaves and crush or crumble them before placing them in jars).

Drying With Heat

You can utilize any ordinary oven for quick-drying herbs. You must maintain low heating temperatures to avoid losing the flavor and aroma in your herbs. To dry with an oven, place the herbs on a cookie sheet or pan, and cook at 180°F for 3 to 4 hours (with the oven door propped open).

You can also dry your herbs in a microwave oven, by placing the stems or leaves on a paper plate or towel and setting the control to high for 1 to 3 minutes. Turn the stems over or mix up the leaves every 30 seconds.

After your herbs are completely dried, store them in airtight jars in a cool, dry place (if entire stems were dried, remove the leaves and crush or crumble them before placing them in jars).

Freezing

Most herbs can be frozen and thawed as needed. To freeze herbs, blanch them in boiling water for a minute or two, then place them quickly in iced water. Drain the water from the herbs and place them in labeled packages in your freezer.

Herbs like parsley, chives, or basil can be pureed with a bit of water and poured into ice-cube trays. These can be easily utilized for flavoring soups!

Vinegars

Herb vinegars are fairly easy to make. Place the herbs in a bottle or jar and fill with white vinegar (cap tightly). Let them steep for 4 to 6 weeks and then pour them off into smaller bottles and cap.

Butters

You can make herb butter by adding about 4 tsp. of dried herbs to 1/4 lb. of butter. Add a dash of lemon juice and blend until light and fluffy. Store the butter in the refrigerator, or follow our Canning Butter Recipe.

Mustard

Mix 8 tablespoons of dry mustard, 8 tablespoons of flour, 4 tablespoons of salt, and a teaspoon of sugar in a bowl. Slowly add enough vinegar to create a smooth paste, then divide the paste into 4 even portions. Add 1 teaspoon of your favorite herb to each portion.

Potpourri

Potpourri is a mixture of dried herbs and flower petals that preserves the fragrances. You can be creative with a variety of different blends.

Most potpourris start with dry roses and lavender as a base. Dried herbs often used for potpourris include sweet basil, lemon verbena, sweet marjoram, lemon balm, scented geranium, rosemary, thyme, and mint.

To make a potpourri, mix 4 to 6 cups of different types of dried petals and leaves in a large bowl. Add a tablespoonful of whole cloves, cinnamon, or ginger. To preserve the scents, add 1 ounce of a fixative such as calamus root, benzoin, or orris root. Store the mixture in jars with tight-fitting lids.

Shake or stir the mix occasionally, and after 4 or 5 weeks, place it in decorative canisters or in tied cellophane bags.

Other Ways to Use Your Herbs

Herbs are excellent for a variety of medicinal purposes. Thyme for example, can be steeped in hot water to treat stomach and digestive ailments. Lavender is beneficial for stress relief, and sage and rosemary are great for making shampoo and scrubs.