Herbs: Drying (6211)

Drying is the best known method of preserving herbs, and works with nearly all herb leaves, flowers, and seeds. The most important consideration in drying herbs is that air is able to freely circulate around the leaves. This dries the moisture, but preserves the oils in the leaves. Pick the herbs when the flowers first begin to open for the most flavor.

Do not dry herbs in direct sunlight. Long-stemmed herbs can be tied together at the base of the stem and hung upside down to dry. Seeds, drying, short tips of stems, or large single leaves can be dried in boxes. Always provide adequate air circulation.

To prevent dust from settling on the herbs as they dry, place each bunch inside a paper bag, gather the top of the bag around the tied end of the stems, being sure the leaves hang freely inside the bag. Cut out the bottom of the bag and punch holes in the sides for ventilation. Herbs are ready when they are dry and brittle.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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