busyHarvest herbs midday on a warm, dry, sunny day. This ensures a maximum of essential oils and a minimum of moisture. Avoid harvesting herbs when wet with rain or dew, as that encourages mold. Preferably, harvest herbs before they flower.
Pick tender herbs by hand. Use scissors or pruning shears for herbs with thick or woody stems.
Shake and brush gently to remove any dirt or insects. Pick off damaged leaves. Don't wash the herbs because water is bad for drying.
To hang herbs for drying:
- Arrange herbs in small bundles.
- Tie a string around the bases of the stems.
- Hang herb bundles top-down in a cool, dry, shady place; make sure bundles don't touch each other or anything else.
- If you can't easily identify herbs by scent, thread a label on the string with the harvest date and herb's name.
- Most herbs will dry in 1-2 weeks.
To dry herbs on a rack:
- Pick the leaves off the stems.
- Arrange leaves on a drying screen or other flat surface, spread out so they don't touch each other.
- Place the herbs on a rack, shelves, etc. in a cool, dry, shady place; make sure they won't be disturbed.
- If you can't easily identify herbs by scent, label them; paper plates are nice for drying because you can write on them.
- Most herbs will dry in a few days to a week.
To dry herbs in a conventional oven (not optimum, but a useful shortcut):
- Pick the leaves off the stems.
- Arrange leaves on a cookie sheet, spread out so they don't touch each other.
- Turn on the oven to its lowest setting, put the cookie sheet in, and leave the door open.
- Most herbs will dry in half an hour to a few hours, depending how much moisture is in the leaves. Check frequently; you may need to turn leathery leaves like sage to avoid burning.
To dry herbs in a microwave oven (not optimum, but a useful shortcut for small batches):
- Pick the leaves off the stems.
- Arrange leaves on a paper towel, spread out so they don't touch each other. Cover with another paper towel.
- Microwave for 20-30 seconds at a time. Check frequently for dryness and remove leaves as they dry.
- Most herbs will dry within a few minutes.
Herbs are dry when they crumble at a touch. Discard any herbs that show signs of mold or other damage. They should still have a soft green color, too. Discard any that turn pale yellow or gray, or dark brown.
Dried herbs should be stored in airtight containers inside a cool, dry, dark place. Brown glass jars are ideal. Clear glass jars or plastic bags will also work if kept in a closed drawer or cabinet. (Light breaks down the oils that give herbs their flavor; open air allows those oils to escape.) Label herbs with the name and date. Most herbs will be good for about a year. Tender herbs like sweet marjoram or lemon balm may not last that long. Leathery or tough ones like sage and rosemary may last longer.
It's a good idea to test the potency of herbs before using them. Some plants are more intense or have subtly different flavors than others of the same cultivar. Growing conditions and subtle energies can make herbs stronger or weaker in flavor and effect -- especially for herbs grown in sacred or magical places. Carefully sniffing and nibbling your dried herbs will give you a better idea how much to use.
The more care you take with harvesting and storage, the better and more reliable your results will be. However, herbs are pretty forgiving. I tend to hang mine to dry from the shower rod in a shower that doesn't work, and just pick off what I need when I need it. The ones I took down today to make room for fresh bundles were all still perfectly good, after about a year hanging there.
Here are some additional resources:
How to Dry & Preserve Your Garden Fresh Herbs
How to Preserve Herbs
Dehydrator Drying
Harvesting & Preserving Herbs for the Home Gardener
Drying Herbs
How to Dry Herbs with a Microwave
How to Store Dried Herbs & Spices
Fresh or Dried Herbs?
Get the Most Out of Dried Herbs
Using Dried Herbs
How to Dry Herbs & Make Tea
June 18 2008, 22:46:23 UTC 13 years ago
June 19 2008, 03:59:03 UTC 13 years ago