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<\/p>\nThere are many ways to dry herbs so that you can enjoy them all year. Learn when to harvest and how to dry herbs to preserve their essential oils for the greatest flavor intensity and medicinal properties.<\/p>\n
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There is nothing better than the flavor and aroma of herbs harvested fresh from the garden. I really miss it when the garden season is over. While I do grow many herbs in containers over the winter to use in cooking, I also like having plenty of dried herbs on hand. Most of the flavors of fresh herbs will be lost in meals that are simmered or cooked for a long period of time.<\/p>\n
The intense and concentrated flavor of dried herbs works better for meals that are cooked slowly such as soups, stews, and roasts. Instead of purchasing dry herbs and teas, I try to grow, harvest, and preserve my own.<\/p>\n
Herbs can be harvested as needed throughout the growing season once there is enough foliage on the plant to support growth. Snipping the plants regularly help to encourage new growth and keep the herbs healthy. Limit these harvests to less than one-third of the plant so it keeps growing and producing more foliage. The ideal time to harvest most herbs for the best flavor is early in the morning right after the dew evaporates, but before the sun\u2019s rays evaporate the aromatic oils.<\/p>\n
Herbs that you plan to dry for storage should be harvested at their peak to conserve the herbs\u2019 natural oils responsible for flavor, aroma, and medicinal properties. The timing depends on the plant part you are harvesting and how it will be used:<\/p>\n
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Choose healthy foliage, flowers, or seeds for drying. Use scissors to clip off the stems cleanly. Discard any moldy, diseased, or insect damaged parts.<\/p>\n
![\"A](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2016\/07\/raspberry-leaf-dehydrator.jpg\" "\\"A")
<\/li>\n<\/ul>\nAfter harvesting, you want to dry herbs quickly to preserve their essential oils for the greatest flavor intensity and medicinal properties. I don\u2019t add moisture by rinsing my herbs, unless I can see visible dust or pests. Herbs must be dried completely before storing in jars. Ideal drying environment is in a dark, warm, dust-free area with good air circulation. Leaves are ready for storage when they feel dry and crumbly. Here are several methods to dry herbs for storage:<\/p>\n
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Once the herbs are completely dry and brittle, remove the leaves from the stems and store loosely in clean glass jars or containers with airtight lids. To retain the herbs\u2019 flavor and potency, don\u2019t crush or crumble them until just before using. Label your jars the name of the herb and the date.<\/p>\n
Store your jars in a in a cool, dark place, away from heat, humidity, and temperature fluctuations. Believe it or not, the kitchen cabinet is not the ideal place to store dry herbs. I keep the bulk of my herbs stored in large jars in a in a cool, dark little-used closet. I fill up small herb jars with about a month\u2019s worth of herbs for the kitchen cabinet. Dried herbs will remain potent for at least six to 12 months when stored properly.<\/p>\n
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Keep in mind that strength in dried herbs is more concentrated than fresh herbs. If you have a recipe that calls for fresh herbs, substitute with about one-third the amount of dried herbs.<\/p>\n
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