Some Tips on Drying Fresh Herbs at Home

Fresh from the garden fruits, vegetables, herbs, and spices provides maximum nutrients, are vitamin rich, and represents the healthiest diet possible for human consumption. But we cannot always eat fresh from the garden. A healthy compromise is fresh from the garden dried or dehydrated fruits, vegetables, herbs, and spices. Dried fruits, vegetables, herbs, and spices retains between 25% to 40% of their garden fresh vitamins and nutrients, which is substantially higher than what we get when eating the canned varieties found on every supermarket’s shelves. Drying, also known as dehydration is one of the oldest food preservation method still used today. Of the available drying food groups, fruits, vegetables, herbs, and spices, fresh herbs are the easiest food to dry.

There are a number of different ways to dry fresh herbs at home. Commercial dehydrators are growing in popularity with many models and features available. Choose wisely if you elect to go this route. Be sure to plug it in and listen to it before you take it home. Some models have very noisy fans that can disturb the quiet of the night. Homemade units are the simplest to use and do not require any special knowledge or tools to set up. Because fresh herb drying is so simple, the homemade method will work perfect.

Much of what is needed to begin your home herb drying project can be found around your kitchen. Select the herbs to be dried. Collected them from your home garden or purchase them from the farmer’s market. Thoroughly wash and dry them and remove all dead leaves and damaged root and stem sections. The appliances and environment you select depends on the speed at which you would like to dry your herbs.

(1.) String or wire and nail or screw – to dry the herbs in bunches. Tie them with string or wire at the stalks and hang them upside down on a nail or screw to air dry.

(2.) Cheese cloth – to cover sun dried herbs laying on a screen or cooling rack outside to keep insects off them.

(3.) Rack or screen – for indoor or outside herb drying. The herbs should be laid flat on the screen or rack. If outside dried, herbs should be turned over every 60 to 90 minutes. Outside sun dried herbs should be sufficiently dry within 18 to 48 hours depending on their variety. Indoor dried herbs should also be laid flat on the screen or rack. They should be turned over once 12 to 16 hours. Indoor dried herbs should be sufficiently dry within 48 to 96 hours depending on their variety.

(4.) Dry room or area out of direct sunlight – to slow dry racked or bunched herbs. The room or area selected should be well ventilated with little to no humidity.

(5.) Dry room or area with direct sunlight – to quick dry racked or bunched herbs. The room or area selected should be well ventilated with little to no humidity.

(6.) Conventional oven – fast herb drying technique. Set oven temperature at its lowest setting. Lay herbs flat on oven racks. Turn over frequently. Feel leaves every 15 to 20 minutes to test dryness.

(7.) Microwave oven – super fast herb drying technique, use with caution. Set microwave to the low setting. Lay flat on rack or screen. Watch carefully and turn in 45 to 60 second intervals. Touch leaves during each turn to test for dryness.

(8.) Wok or frying pan – Dry fry/roast herb drying technique. Place wok or frying pan over a low flame. Lay the herbs flat on hot surface turning frequently until dry.

(9.) Fresh herbs generally do not require any pre or post treatment before drying. Blanching and pasteurizing is known to minimize the nutrient losses that occur in some dried food, therefore including this process should be considered.

(9a.) To pasteurize, heat the herbs in a 150 degree oven for 30 minutes or at 175 degrees for 10 minutes. Cool thoroughly before packaging.

(9b.) To blanch, immerse small quantities of the herb in rapidly boiling water or steam briefly.

(10.) For maximum vitamin retention store your dried herbs at below room temperature, in a dry place, sealed tightly, in non porous containers.

Fresh dried herbs will keep for six to nine months and may begin to lose their flavor shortly after that. Do be aware that during their early and peak dry period, dried herbs flavoring is much more potent than that of fresh herbs. With that in mind be sure to adjust the amounts you use when cooking. A safe guideline is to add one-third to one-half the amount called for in the recipe.

Home drying fresh herbs project is easy to do. It is something your entire family can participate in, from the planting of the herb garden through the drying, packaging, and storage. Fresh dried herb provides enormous health benefits and outstanding food flavoring year round. I have successfully used these methods to dry the rosemary, sage, hawaiian chili peppers, cilantro onion, and mint I grow on the window sill in my apartment. If I can do it I am sure that you can to.