Drying herbs is one of the best techniques for preserving an abundance of herbs from your garden. This section shows the simple techniques for air-drying, oven-drying, microwave drying and using a dehydrator.
AIR DRYING HERBS
Hanging herbs up or spreading them out is the most widely used method for drying herbs.
The ideal place for this method is dry and well ventilated, out of direct sunlight, free from dust and fumes, and constantly around 20 – 32 Celcius.
Speed is the essence in air-drying so to maximise air circulation hang whole plants, stems and seed heads in small bunches up side down and with plenty of room between each bunch. Large leaves, flowers and petals can be arranged on a single layer on cake racks covered with paper towel or muslin.
If the leaves turn black and mouldy, the drying process has been too slow and the herbs are not worth keeping. Herbs should be dry in 24 to 48 hours.
MICROWAVE DRYING
For microwave drying, herbs can be washed before hand if required. Spread the herbs in a single layer on kitchen paper in the microwave oven and dry according to the temperature guidelines of the manufacturer. On average, this should take about 2 to 3 minutes but check the progress every 30 seconds and rearrange the leaves if necessary. Cool first before storing.
OVEN DRYING
Oven drying is recommended only for underground plant parts that need long drying and can tolerate higher temperatures. Slice the roots or rhizomes thinly and spread on to a baking tray. Dry at 50 to 60 degrees Celcius (less for fan forced ovens) for 2 to 3 hours.
STORING DRIED HERBS
When the herbs are quite dry they can be packed in to containers and labelled with name and date. The best containers for storing dried herbs are made of dark glass and with tight lids to prevent light from bleaching the leaves and moisture from entering the jar. Clear jars can be used but they should be stored in the dark. If recycling containers make sure that they are fully sterilized and dry. Store all herbs in a cool, dry place out of direct sunlight.