Drying Herbs

[Margie]

Its time! I need to harvest ther rest of my herb garden. I'm not sure the best way to dry them. I parsley, chives, rosemary, cilantro left. Do I just spred them on a cookie sheet and put them into a low oven? How long? Is this the best way or is there another way that preserves the most flavor?

[Vanessa]

Hi. I use the refrigerator drying method. Put your herbs single layer in a dish or any container. Leave open and undisturbed in a shelf in your refrigerator until dried. You will notice it gets dried and crunchy. Then place in a zip lock bag. You can also take lets say a bunch of sage tie it upside down in an undisturbed place. I use my fireplace mantle since I have some hooks there. You can also use an electrical dryer. http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by Vanessa (edited 10-29-2000).]

[mlou]

I don't think heat is a good idea. Dehydraters are only 100-120 degrees which is hard to do with an oven. Most herbs can be tied in bunches and hung upside down, they will dry quick enough on their own. The chives might be best layed out on cookie sheet or even a piece of cardboard. As soon as they seem dry and crunchy you want to get them in a jar. Have fun.

[Peggy]

Margie,

I dry my herbs by tying them into bunches and hanging them upside down in my kitchen. They dry very quickly and this method has always worked well for me. I do own a food dehydrater but have not had as good of luck with it. I seem to always go back to the simple method I previously mentioned. I must admit to never drying chives so I'm not sure if they have to be handled differently.

Peggy

[Margie]

Thanks, all. I will give the air drying method a shot. It sounds simple enough.