Drying Herbs – Which Herbs I Dry

Some culinary herbs, I can pick from my garden all year round. But some have a much shorter season. Even those that are around all year, I sometimes like to dry – sometimes because of the different flavour they impart in cooking, and sometimes because it is just easier to use dried herbs when cooking in a rush.

I do not have a dehydrator at the moment, and on hot summer days, I won’t be using the oven to dry herbs. In any case, dehydrating in an oven is not the best way to preserve their flavour and oils. But I do air dry herbs with low moisture content like oregano, thyme, rosemary and bay, for example, either hanging in bunches (away from high humidity areas like the kitchen sink), or spread out on racks in a sunny windowsill.

Once they are fully, fully dried, I usually place my herbs into jars and place them in a handy cupboard for easy access when cooking.

While these herbs, I find, work well for air drying, I have not had as much luck with mint, and other higher moisture herbs. When properly dried, there should be no issue with preservation. But I just don’t think the flavour is as good. I prefer to preserve basil, mint, and parsley by freezing if I do not use them fresh. I have dried dill before too. But the flavour is so much better when fresh.

Of course, which herbs you dry will depend on which you grow, and how you use them. But these are just the herbs that I prefer to (and prefer not to) dry.

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