social

Drying Herbs

My car sits in an open sunny spot and frequently is quite warm when I go to use it. Since I had lots of basil to dry, I thought I'd try to dry it in the car and it worked perfectly!

Advertisement

I washed it and left it in a strainer (or your could use a colander) which I placed in front of my reflective window shade in the car. By the end of the half day I left it out there, it was crispy dry and ready to store away!

Great quick way to dry herbs/leaves.

Cheaper than using my electric dehydrator or oven, better then waiting forever hanging it in attic (and no worries about dust, dirt, bugs, etc) and so less work for me too. A Solar Solution!

The reflective shade really helped, I think. You could do it without but it may take a little longer.

Comment Pin it! Was this helpful? 4
Read More Comments

6 More Solutions

Share on ThriftyFunThis page contains the following solutions. Have something to add? Please share your solution!

Most herbs dry easily, and if properly preserved, will retain their flavor and aroma long enough to carry you into the next growing season. As with a lot of gardening, timing is everything.

Comment Was this helpful? 1
Read More...

February 1, 2006

I have lots of herbs growing. When is the best time to harvest them for drying and storage?

Comment Was this helpful? Yes
Read More...

Questions

Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

August 19, 2010

I grew some wonderful lemon basil this summer. How do I dry it so I can enjoy it in the winter time? Many thanks for this great site. I have learned so much!


~Stitch~

Hardiness Zone: 5a

By Paula from Niagara Falls, Ontario

Answers

August 20, 20100 found this helpful

Paula, I dry a variety of herbs and Lemon Basil is one of them. I pick the leaves early in the day after all dew or moisture is gone. I place a paper towel in the microwave on the turntable. Next, I spread out the leaves into one layer and try to not put one on top of the other. My microwave has different power levels and I use level #3. Start with 3 minutes then check. They should begin to look wilted. Microwave again for another 3 minutes on level 3. By this time, mine is usually done. It will be shriveled and crispy. I then let cool and then store in clean pint jars with a tight fitting lid. Moisture is the enemy of dried herbs and can cause mold to form so be sure to keep airtight. You might have to experiment with different time amounts and different temperatures. But this is what I do and it works well for me. Good Luck, Banty

Reply Was this helpful? Yes
August 20, 20100 found this helpful

I have grown sweet basil, purple basil and the very flavorful Thai basil, all of which are really yummy. I have a dehydrator, and have tried them that way, on the temp recommended, which is about 105, as i recall, same as my Greek oregano, but if you want it to taste really good, and have an idea how much you will generally use at a time, take the clean, dry, basil, put the fresh leaves, as many as you expect to use, in a fold of alum. Foil. Make as many folds of alum. Foil as you need, but work fast, and get them in a zip type bag, lay them flat in the freezer, and as you pick, just keep making small packets of leaves, put them in the bag, and you will have really fresh tasting basil when you pull it out. You have to get it out and cut or tear it quickly, and put it in the food, or use it as a garnish, but the scent, and flavor will still be fresh, and no dulling of color like there is when it is dried.

Reply Was this helpful? Yes
August 21, 20100 found this helpful

All you really need to do is set them out and let em dry naturally the best type of drying out herbs and em upside down on a piece of string on something up high like a lamp or something else that's able to be high enough so the water can drip out

Reply Was this helpful? Yes
Answer this Question

Question:

All of my herbs have gone to seed. I was wanting to bring some inside for the winter. Have I waited too long?

Hardiness Zone: 8a

Becky from Charlotte, NC

Answer:

Becky,

It depends on what you're growing. I'm not sure if you're talking about harvesting the leaves, stems and seeds, or bringing the entire plant in for the winter. Some herbs, like basil for example, tend to taste bitter if harvested after the plant sets seeds. The same is true for most herbs that are harvested for their foliage. Once they bolt (set seed) their flavor is altered. As a general rule, herbs that will be used for their foliage should be harvested before they bolt. Herbs grown for seed should be harvested as their seedpods change from green to brown, but before the seeds drop or shatter. Herbs that will be harvested for their flowers should be harvested just before the flowers are fully open, and herbs that will be harvested for their roots can be harvested in the fall as soon as the foliage dies back. If your herbs still have foliage, try harvesting a few and drying them or adding them to dishes to test their flavor. If they taste fine to you, there is no harm in harvesting them this late.

Ellen

Answers

August 28, 20060 found this helpful

If they have gone to seed, there might be a bitter taste.

Reply Was this helpful? Yes
By Lynda (Guest Post)
August 29, 20060 found this helpful

Likely. If drying for storage the best time to harvest is when leaves are large and green, not dry. Wrap a medium bundle in large twist tie and hang upside
down in shade for about 10 days, then strip best
leaves and seed off stems inside large white plastic new garbage bag. After tossing all stems, pick out leaves and place in airtight containers for storage, sealing with scotch tape, marking date on top and labeling.

The residue is usually the seeds in the bottom of the sack, mixed with remnant leaf/stem particles. If possible, separate them by sifting in a flour sifter or finer sifter.

Store seeds in old envelopes, seal, lable and
date, writing any special instructions, descriptions you might not remember.

If all you got is seed and tiny dried up leaves, just use them anyway, being extra careful to remove all stems, and learn for the next year's use.

Store seed in a cool,dry place, not plastic bag. Beware of bugs attracted and able to eat into the paper.

My experience is mostly with Tarragon, Basil,
Garlic, Oregano, Lemon Balm, Curry, and the more common herbs over the years. I keep only what will grow with the least care. I've had the most luck here in N. Texas with these I've listed.

Good luck and God's blessings to you.

Reply Was this helpful? Yes
January 26, 20090 found this helpful

I harvest my herbs all through the season for drying. I also cut off the flowering stem to promote more leaf growth, however I do leave some of the flowers so the butterflies and bees have something to feed on.

Reply Was this helpful? Yes
Answer this Question

June 20, 2016

This is a page about using a microwave for drying herbs. There are a number of ways you can make your own dried herbs.

Fresh oregano and bowl of dried oregano on wooden surface

Read More... Pin it! Was this helpful? Yes
Categories
Food and Recipes DryingMarch 3, 2012
Pages
More
🎉
New Years Ideas!
🎄
Christmas Ideas!
😷
Coronavirus Tips
Facebook
Pinterest
YouTube
Instagram
Contests!
Newsletters
Ask a Question
Share a Post
Categories
Better LivingBudget & FinanceBusiness and LegalComputersConsumer AdviceCoronavirusCraftsEducationEntertainmentFood and RecipesHealth & BeautyHolidays and PartiesHome and GardenMake Your OwnOrganizingParentingPetsPhotosTravel and RecreationWeddings
Published by ThriftyFun.
Desktop Page | View Mobile
Disclaimer | Privacy Policy | Contact Us
Generated 2020-12-25 19:15:01 in 3 secs. ⛅️️
© 1997-2020 by Cumuli, Inc. All Rights Reserved.
https://www.thriftyfun.com/tf/Food_Tips_and_Info/Drying/Drying-Herbs.html