Preserving: Drying Herbs

Drying and storing is easier than you think and the perfect way to ensure you can enjoy summer’s bounty all year round.

What you’ll need

  • Herb(s) of choice

  • Twine

  • Cool, dry, [preferably] dark area

Directions

  1. Rinse and spin- or gently pat-dry herbs

  2. Separate into small bunches (~5-6 stalks per bunch)

  3. Bind bottom of stalks with twine, leaving a long tail on the tie

  4. Hang bunches in a cool, dry, dark area (have a dehumidifier somewhere? take advantage of that room for this purpose!)

  5. Wait 5-10 days, until herbs are thoroughly dried and “crunchy”

  6. Remove dry, crumbly leaves and store in a jar for up to a year

Enjoy Later

  • Tea: Loose-leaf herbal teas are made up of dried herbs. Combine your favorites (we recommend 50:50 mix of peppermint and lemon balm leaves) into a signature blend. Use ~1 tsp of dried leaves per 8 oz of hot water and steep for 3-5 minutes before enjoying.

  • Spices: Take your spice rack up a notch with home-prepared herbs. Fragrant summer oregano will punch up the flavor in your pizza sauces, meatballs, and salad dressings all winter.

  • Dipping blend: Combine your favorite flavors and grind with a mortar and pestle, then add ~1 Tbsp of your mix to 1/4 cup olive oil. Serve on a shallow dish with fresh bread for dipping. Try a combination of oregano, rosemary, basil, thyme, salt, and pepper mixed with a clove of fresh-minced garlic and extra virgin olive oil for a crowd pleaser.