Drying Herbs

Aggie

A: Aggie,

Each herb is different, but here are a few general rules for drying and storing herbs:

• Herbs used for their foliage (leaves) should be harvested before they flower. If grown primarily for their essential oils (flavor and aroma), they will have the greatest concentration of oils after they produce flower buds, but before the buds open.

• If you're harvesting herbs for their seeds, collect the seed pods as they start to turn brown or gray, but before they open.

• Herbs collected for their flowers should be harvested just prior to peak flowering.

• Herbs grown for their roots should be harvested late in the season after the foliage turns brown.

As a general rule, you can start harvesting when the plant has enough foliage to sustain growth. Harvest in the early part of the day and harvest no more than 2/3 of the plant at one time. Perennial herbs should not be harvested later than one month prior to the first frost to ensure they have time to store resources for winter.

The best way to dry herbs is to hang them and let them air dry. Clean herbs under running water if necessary. Shake off excess water and remove any dead or damaged foliage. Tie stems into small bundles and hang upside down to dry in a warm, dry place out of direct sunlight. To catch seeds or petals, cover the flower end of the stems with a paper bag (with air holes). Other methods of drying include laying herbs across screens or drying them on the lowest settings of a food dehydrator or conventional oven or if you have the time and patience, drying them for short 1 to 2 minutes increments in a microwave (after a few days of air drying). When dry, leaves will be brittle and crumble easily. Store them in airtight glass or plastic containers (or bags) in a dark, dry location like a pantry or cupboard.