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The Process of Drying Herbs after harvest, is as important as good cultural practices are in your Herb Garden.

As you are drying herbs, keep in mind these pre-drying details:

Do not bake your herbs in the oven or cook them to a crisp in your microwave oven. Be patient! If you are in a hurry or have a high volume of herbs to dry, you will need an Herb Dryer . The only product I have found that will perform this task reliably is a good Food Dehydrator . Save yourself the heartache of oven roasting your hard-earned harvest into a tasteless pile of leaves, turning it into tasteless dust in a microwave oven, or having your herbs taste moldy from drying too slow. Always be aware that when drying herbs, the intent is to use natural warm, dry air to draw moisture from the surface of the herb leaf through evaporation.

Be Patient! Do not risk the season's harvest from your Herb Garden

  • Herbs must be dried thoroughly before storing. If you want the best from your efforts, BE PATIENT!!

  • Your intent is to simply dry your herbs, not cook them. When at all possible, use moving, warm, dry air away from direct light.

  • Many references suggest oven drying. It is possible, but be careful! Temperatures above 90-110 degrees will progressively degrade the color, flavor and aroma of your hard-earned harvest.

  • When drying herbs from your herb garden, do not use a microwave oven!

  • Microwaves use high frequency waves to cook from the inside out! Use your microwave to warm a good cup of coffee and last night's pizza, while your Food Dehydrator  does the job for you.

Each Garden Herb has its own, unique Drying Profile

Each herb has an ideal drying profile of its own regarding technique, length of time and air temperature limitations. Some herbs like Rosemary, Greek oregano or Garden Sage will dry by simply hanging them upside down. Others like Genovese Basil may become musty when using the same technique. As you gain experience in managing the bounty from your herb garden you will find the best way to process the harvest.

A Food Dehydrator will provide slow, careful Drying

Tender, freshly harvested herbs require careful drying. In general, the point is simply to remove enough moisture, fast and at a low enough temperature, to allow safe storage. This is an environment of moving dry air of a mild temperature.

After ruining countless harvests in an oven and more so in a microwave, I found the only place to find this ideal environment is inside of a good Food Dehydrator; one that is designed for the job. A food dehydrator provides the variable temperature control and moving air needed for safe herb drying. Anyone who advises differently has not gone through the process of ruining a harvest while drying herbs!

Considering the cost of seed, time, effort and the potential heartache of a lost harvest a sensible and wise investment might be one of the various food dehydrators that are available. An excellent food dehydrator like the one below can be ordered online at a cost between $50 and $175 from suppliers like ChefsCorner.com.

General cleaning & preparation for drying herbs

In general, harvest the herbs before blooms appear; early in the morning just after the dew has dried. Cut annuals off at ground level, and perennials about one-third down the main stem, including the side branches.

Remove all of the old, lower, dead and discolored leaves. With the leaves on the stems, lightly wash herbs in cold running water to remove any soil, dust, worms, bugs, or other foreign material. Drain thoroughly and blot dry on absorbent towels.

Check drying directions on specific herbs available in the article section of our site map.

Natural, air drying for Dill, Oregano, Sage, Mints & similar thin-leafed herbs:

Hanging by the stem allows essential oils to flow from stems to leaves. Tie stems tightly in small ¾ inch bunches in a well-ventilated, dust-free area. To protect from bright light and to retain green leaf coloring, hang plants upside down in bunches in paper bags with the bottoms removed. The leaves are usually ready in a few days, when they feel dry and crumbly. If they are not dry within a few days, you need more air movement.

Oven Drying for Basil, Rosemary and other thick-walled or high moisture herbs: (But, only after your refusal to invest in a food dehydrator)

Take care to prevent loss of flavor, oils, and color. Start with a small amount, so you don't toast a full crop in the event of a "misjudgment." Following a rinse and drying, spread the leaves over a paper towel on a cookie sheet or shallow pan not more than 1 inch deep. Place the herb leaves in an open oven at a temperature of less than 110 degrees F (82.2 degrees C) for 15 minutes, then check and keep checking them. If the leaves begin to darken, the heat is to high! Reduce the heat and try again. Experiment with each herb and the time needed to dry your herbs properly. Good luck!

Harvesting seeds like Fennel, Coriander and Anise:

Cut off the plants and hang upside down in a paper bag. When the seeds begin to drop, shake the bag, with the plant inside, and the seeds will drop into the bag. As always, store in an air-tight container away from direct sunlight.

By: Thomas Kueny, Publisher - http://www.growing-herbs.com