**YOU WILL NEED**
-Nylon net or window screens
Oven drying removes much of the essential oil because a low constant temperature cannot be maintained. Most gas ovens usually generate enough heat with just the pilot light, but it is difficult to adjust electric ovens to keep the temperature below 100ºF (40ºC). If you use your gas oven with the pilot light, cover the oven racks with a nylon net or old window screens. Arrange the herbs or seeds one layer deep. Prop the oven door open slightly to let the moisture escape.
How To Dry Herbs/Microwave-Oven Drying
**YOU WILL NEED**
-Paper Towels
-Microwave Oven (may be used to dry small quantities of herbs)
Place 4 or 5 stalks with leaves between paper towels. Set the microwave timer for 2 to 3 minutes. Check to see if the stems and leaves are sufficiently dry. If not, reset the timer for an additional 30 seconds and check again. Repeat the process if necessary.
How To Dry Herbs/Bag Drying
**YOU WILL NEED**
-Small brown paper bags
-String
Bag Drying is one of the simplest ways to dry leafy herbs with long stems. Tie the herbs in small bunches by the ends of the stems. Suspend them upside down in small brown paper bags, which have been labeled. Tie a string firmly around the top of each bag. Hanging them upside down will cause the flavoring oils from the stems to concentrate in the leaves. Cut several 1/2-inch holes in each side of the bags to let air circulate and to speed drying. Hang them in the kitchen, attic or anywhere there is a warm even temperature and good air circulation. If you are drying large quantities of herbs and hanging a number of bags in the same place, suspend them with different lengths of string to allow good air circulation between the bags.
When the leaves are sufficiently dry, usually in 5 to 10 days, they will crumble easily. Check by opening the bag and feeling the leaves. If they are dry enough, roll the bag gently between your hands so the leaves will crumble from the stems and fall to the bottom of the bag. Leaves that are not completely dry will mold during storage.
Seed pods with long stems may also be dried in bags. The seeds will fall to the bottom of the bag as they dry.
No Pests Allowed:
With some seeds, there is the possibility of insect contamination. To be sure all insects are removed, cut the stalks, dip the stalks and heads in boiling water and drain on a paper towel before drying. Do not dip seeds that are going to be used for planting.
Source: "How To Dry Foods/HP Books"
Drying works well for basil, dill, fennel, lovage, mint, oregano, parsley, hot peppers, rosemary, sage, savory, scented geraniums, tarragon, and thyme.
Freezing works well with basil, chervil, chives, cilantro, dill, lemon balm, parsley, hot peppers, sorrel, sweet cicely, and tarragon.
Back