Wednesday, November 21, 2012

Drying Herbs

I'm sure you all have been waiting with baited breath for the second installment of how to grow and dry your own herbs....

Clockwise from top left - Oregano, Basil, Sage, Purple Basil, Parsley and Thyme.

 Last time we talked about how to harvest and dry your herbsThe process is so easy - the 'air' does most of the work for you.

Once your herbs are nice and dry, it's time to get the herbs ready for their containers.
Now, I will be the first to admit that dried herbs aren't all that pretty.


Even though they aren't all that attractive at this point, they are full of concentrated flavors that will help you create delicious food.

I bought inexpensive glass jars at IKEA for a $1 each in which to store my dried herbs.


Now it is time to get the dried leaves off, without the stems.


I found the easiest way to do this was to simply press the leaves between my fingers.  They came off easily, without too many stems falling in.


The few stems that fell in, were easy to pick out.  I then used my fingers to grind up my herbs to the desired size...


All there is to do at this point is to pour the herbs into my glass jars...

Jars of Oregano, Thyme and Oregano

My homegrown dried herbs are ready to use right away.  They also make great gifts.

Dried herbs should be stored in a dark, dry place (pantry or cupboard) and taste best when used within 6 months.

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Thank you for taking the time to 'sample' some of my recipes. I would love to hear your comments!