Harvesting and Drying Herbs

The end of the summer is always a tough time for me.  I simply adore warm breezes and baking in the sun.  So, when that first chill hits me, a shiver is sent down my spine; and I know it's time to prepare for the months ahead.  I've never been patient enough for canning, but drying herbs is simple and rewarding.

You will need:
1. Sharp herb shears
2. Rubber bands
3. Large bowl
4. Paper towels
5. Salad spinner (optional)
6. Cookie sheet (for the leafy herbs, like basil or sage)
7. Thumb tacks and twine (depending on where you hang your herbs)

To start, you'll need to harvest your herbs.  I always make sure to use very sharp shears.  The Pampered Chef makes a great pair of ProfessionalShears.  The key is that they are sharp and can stand up to woody stems, like rosemary.

Once you get them in the kitchen, wash them well.  I typically use a large bowl of warm water and I swish and refill, swish and refill.  If they aren't too delicate (chives, oregano, rosemary, sage) I like to use a Salad Spinner to dry them out.  If you don't have a salad spinner, lay them flat on paper towels and blot them dry.

Most of my herbs are hung to dry; but for the leafy sort, drying flat, on a paper towel lined Cookie Sheet, works best.  I use about 4 layers of paper towels, and I just leave them in the oven overnight, or until they are dry. (NO heat)  Just make sure to tell your family, so no one turns the oven on!

Below is the before and after of my pineapple sage...

Quick Tip:  Always make sure to date your herbs!  Especially, if you plan to gift them.  Since there are no preservatives, it's best to use them within a few months.  

Next up, CHIVES!  I really love chives.  I put them in dressings, use them as a garnish, and top just about everything with them.  Can you sense my enthusiasm?

As much as it's nice to have them dried, it's also nice to have them frozen.  You can snip them with your shears or a very sharp knife, pop them in a container, and have chives for weeks.  Plus, they thaw in about 30 seconds.  :)  I love them this way, but drying them is also great; and they last longer.

I just wash them, spin them and tie them in bunches with rubber bands.  The rubber bands are an awesome trick because they maintain their grip as the herbs shrink.  You won't come home to herbs on the floor if you use rubber bands.

I followed the same method for my oregano, rosemary, and tarragon, except I made sure to remove the leaves at the end where I wrapped the rubber band.  It keeps things cleaner and the rubber bands grip better.  

From there, I just looped a piece of kitchen twine through the rubber band, and tacked them to my cork board.  Make sure you hang them in a place that doesn't get direct sunlight.  You will lose most of the color if they get too much light.  Also, be sure to cover them with a paper towel or paper bag with a hole, to keep them dust free...AND dog hair free, if you live in my house.  

Day One

Progress after one week

It should take about two full weeks to completely dry them out.  Once they are dry, I'll place them in bags or jars, date them, and start seasoning!  It feels great knowing I've grown them, cared for them, and now preserved them.  I know exactly what was used in my soil and can assure there are no pesticides on them.  You can't say that about anything you buy in the store!

Good luck!