How To Dry Your Herbs, With Joyce Larson
What made you decide to dry your garden herbs?
“I had a ton of it. It’s a good way to save herbs and not waste them. A lot of people do it at the end of the summer before their herbs are dead in the winter. For a home owner it’s good to dry, especially if you aren’t able to eat it all in time. This way, you have herbs throughout the entire winter.”
How do you dry herbs?
“I learned very easily. There’s a lot about it online. A good time to dry herbs is after you’ve used your oven, when the oven is still hot. You can put a pan of herbs in there. The idea is not to cook the herbs, but to dry them, so you can crush the leaves.”
Are there any alternative methods for drying herbs?
“Most people use the oven technique. But you can also put it in your attic if it’s hot and dry up there. You can leave the herbs in a dry place for two weeks. We have our herbs drying in the top loft of our barn. It’s very hot in there. My guess is it will only take a week!”
Do you know any special techniques or recipes?
“I have a friend who puts dried basil and olive oil into an ice cube tray and freezes the cubes of basil. They use it for pesto.”
CLICK HERE FOR MORE INFORMATION ON DRYING HERBS. YOU CAN ALSO CLICK HERE TO FIND OUT MORE ABOUT FREEZING BASIL IN ICE CUBE TRAYS.
Sprucedale Gardens still has a lot of herbs available! Come check it out and dry some herbs of your own!
