Oh how I love fresh herbs, how about you? Well this year I was able to get a great crop on many. I have a short clip below to show you my herb garden. Hope you get to have some fresh herbs growing in your kitchens or garden this year they make the best in flavors in all your soups and stews!
Drying your own herbs is much more economical then purchasing them in the store, plus you don't know how long they been sitting there. If you are lucky to grow your own herb garden all year long outside like we do in Florida, then here are some tips here for you! If I lived in the Northern States, I would have pots in the window sills growing them, nothing like fresh herbs in your meals!
Of course you can freeze the leaves also for a fresher taste. I love using the dried herbs for sprinkling on pizza's and breads. There are many garnishes to use it on as well. Here is the way I make the most of my crops every year. This year I have grown parsley, basil, rosemary, mint and some oregano.
Try to pick the parsley as early in the morning as you can after the dew has evaporated.
Cut the stems off and reserve the leaves on parsley, oregano, sage, thyme, basil, mint or any other leafy herb. (I usually freeze my rosemary sprigs.)
Wash them very good and make sure you salvage just the healthy leaves
I use a salad spinner to dry off the wet herbs using.
Preheat the oven to 400 degrees although not necessary I do this to make it warm in the oven. Then turn it down to 250 degrees. Takes anywhere between 2 to 4 hours to dry. I keep stirring it around too and checking it making sure it doesn't singe.
Note: remember you can air dry it but it takes a lot longer! I then line a cookie sheet with a single layer of leaves and place on the top rack of the oven to dry overnight until it's dried and crumbly.
If there is a thickness of leaves then I set it on the lowest oven setting and dry to speed it up for around 4 hours since I have a lot even if I am trying to air dry.
When it crumbles easily, place all the dried herbs in a mason jar. I do a medley of all kinds of herbs in one jar for stew and toppings.
Microwaved Version: you can also do a microwaved method this will require you checking the herbs every 20 seconds to see if they are crumbly and dried and watch it carefully it doesn't burn. You will need to use a microwave approved plate lined a paper towel, herbs and top with another paper towels.