Dried herbs have been used throughout the ages to add flavor and character to meals, as medicinal supplements, in burial rites, and dozens of other uses. Evidence shows that the Chinese have been making fermented beverages for over 9,000 years using dried herbs. The Bible makes references to dried herbs and ancient Greek cooks used many dried herbs that we still use today. Vikings dried herbs to use as food flavorings and probably brought these herbs with them to Iceland, Greenland, and continental North America. American Indians used dried herbs for cooking and in their religious ceremonies. Therefore, I submit to you that successfully drying herbs at your home will be easy, fun, and money-saving! Also, you’ll now have a reason to go out and get more herbs for the garden!
Why dry herbs anyway? Aren’t the fresh ones better?
We dry herbs to extend their usefulness and, in some cases, to enhance their flavors or smells. Once the growing season is over, we would not have any of the fine flavorings we want in our meals. And some herbs are actually better dried than fresh. Dried herbs can last up to 6 to 12 months when stored in an airtight container!
Almost all herbs should be collected in the morning when their oils are the most concentrated. Be sure to lightly wash and dry the herbs before drying. That way, any small critters or dirt can be removed.
There are four basic ways to dry herbs: air drying, screen drying, oven drying, and seed heads. The first three ways are fundamentally the same with only drying times being different. However, there are some differences in the methods and, potentially, the results.
I’ll start with my least favorite method: oven drying. This method involves placing the herbs on a cookie sheet and placing on a LOW temperature in the oven until they become brittle. I recommend leaving the oven door open a bit so the humidity can escape. You must watch carefully to prevent cooking the herbs! Too much heat or too long a drying time can result burnt and ruined herbs.
Air drying is really easy. Take the branches of the herbs and tie them together. Hang them in a dark dry location until done – anywhere from 3 days to 3 weeks depending on the humidity, temperature, and type of herb. If there is some risk of dust collecting on the leaves, place the herbs in a paper bag. Be sure to poke plenty of holes in the bag to allow the moisture a place to escape.
Screen drying is also easy but you need more hardware. Start by getting a screen mesh, muslin, or even cheesecloth stretched over a frame. Spread the herbs out onto the screen and let the drying commence! In about 7 to 14 days, you’ll have dried herbs.
I once watched Alton Brown on “Good Eats” use household air filters and a fan to dry fruits and meat. I liked the idea so much that this method can be incorporated for herb drying by adding some mesh to prevent the small leaves from getting tangled in the air filters. This method requires an air filter and mesh on both the top and the bottom. Once the herbs are spread out, place the air filters together and secure them to a box fan. Turn the fan on and let the drying begin. This method really shortens the drying time and you can have dried herbs in as little as 2 days or less
Finally, the seed head method. Well, it actually isn’t a method. The first three ways of drying are geared towards leaves while the seed head really refers to drying the seeds of such herbs as caraway, coriander, and dill. For this, wait until the dew has dried from the herbs and remove the stalks that contain the seeds. Tie the stalks together and place in a paper bag. Tie off the top of the bag, cut some holes in the bag, and hang it in a dark dry place. Patiently wait for 5 to 8 weeks and you’ll have your dried herb seeds.
In summary, drying herbs can be lots of fun. And nothing can get much easier. Now you can have those flavors and smells all year long without having to pay exorbitant prices.
References
“Growing Herbs in Bexar County”, by Diane Pfeil, Horticulture Associate, Texas Cooperative Extension – Bexar County, http://bexar-tx.tamu.edu/HomeHort/F1Column/2003Articles/nJAN%2026.htm
“Growing Herbs in Texas”, Texas Agricultural Extension Service, Texas A&M University, http://jefferson-tx.tamu.edu/publications/Herbs-in.tx.PDF
“Preserving Herbs”, by Denice Allen, Smith County Master Gardeners, http://aggie-horticulture.tamu.edu/county/smith/tips/veggie/dryherb.html
“What is the Best Way to Dry Herbs?”, Laurie Winn, Galveston County Master Gardeners (1998), http://aggie-horticulture.tamu.edu/galveston/h&v_4.htm
“Archaeological Finds of Ninth- and Tenth-Century Viking Foodstuffs”, by Carolyn Priest-Dorman, Vasser University, http://www.cs.vassar.edu/~capriest/vikfood.html
“9,000-year History of Chinese Fermented Beverages”, University of Pennsylvania Museum, http://www.museum.upenn.edu/new/research/Exp_Rese_Disc/masca/jiahu/jiahu.shtml
Semahot 12:9. See Dov Zlotnick, The Tractate “Mourning” (Semahot): Regulations Relating to Death, Burial and Mourning (New Haven/London: Yale Univ. Press, 1966), p. 82.
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