Dry fresh herbs for year-round flavor

By Sheila Cubick

Master gardener volunteer

This week we move on from last week’s advice on harvesting herbs to the art and science of drying herbs for use throughout the year.

Gardeners love to enjoy the bounty of their gardens through the cold winter months when summer and fresh food is just a memory. This is true for herb gardeners as well, who use different methods to dry herbs. The traditional ones are hanging in small bunches from racks or rafters or spreading them on screens. More modern methods include drying in the oven and microwave. Over the years, I have tried all four of these methods with varying degrees of success.

Remember that the goal is to retain the oils and quickly reduce the moisture in the leaf. If drying takes too long and the leaves are exposed to air, as in hanging and screen drying, the leaves might get dusty, become moldy, or get rehydrated due to humid air. However, they can burn if dried too quickly in an oven or microwave.

While the microwave is the fastest method for drying, it is best used for more hearty herbs and smaller batches. Tender herbs are very easy to burn in the microwave. Always dry at 30-second intervals, checking for dryness after each interval.

When I have a lot to process at one time, I prefer the oven. I also prefer my gas oven over my previous electric ones. I burned many herbs in the electric oven by not opening the door and watching carefully enough. Check your herbs every 5 minutes or so for dryness.

Sometimes I strip the leaves from the stems to make drying go faster. Herbs like thyme are easier to leave on the branch and strip after they’re dry.

Once dried, store your herbs in dark, airtight containers. Light destroys the oils so keep in a dark container or cupboard and prevent rehydration by using airtight seals. For best flavor, use within six months to a year.

For complete methods, read this factsheet: http://go.osu.edu/dryingherbs