Drying Herbs
- Each herb you wish to dry has its own flavor and aroma so you shouldn’t mix them to speed things up.
- Cut each herb at the height of it’s season and during the morning hours once all dew and
 has evaporated off the leaves and/or flowers.
- Cut small bunches of woody herbs and tie them together near the root end with twine or string.
- Hang the bunches upsidedown on a coat hanger in a
 , dry place where there is some ventilation or they will mildew and rot instead of drying.
- Fleshier herbs should be cut around the same time of day and just the leave and small stalks placed on an clean, dry screen.
- You can let the
 dry them out or put them in a low 120°F oven for a couple of hours, making sure they don’t cook or burn. - You can also use a microwave oven to dry small bunches. Set the timer for 60 seconds at a time, being careful not to let the leaves burn.
- After 1 minute, carefully fluff the batch to release any steam before microwaving them 1 more minute if needed.
- Once your herbs have been dried, store them in an airtight jar or plastic bag for use all through the year.
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