Summer is the season for everything fresh and delicious! I love to grow herbs, and when fall comes, I want to preserve some of that summertime flavor. Inevitably, the floor in my dining room gets covered with drying herbs. The dry Colorado air doesn’t take too long to take them from fresh to dried. I store mine in small containers in the freezer to use all winter long. Or, if I don’t want to wait for them to dry, I snip them up into small pieces, add a little bit of water and freeze in ice cube trays. It’s easy to drop in a cube or two of herbs when cooking.
I’ve seen some people microwave their herbs to dry them. The instructions for doing that are fairly simple: Place 4-5 branches in the microwave between two paper towels. Microwave on high for 1 1/2 – 3 minutes. Be sure that the herbs are 100% DRY before using the microwave or else the herbs will cook rather than dry.
The traditional way of drying herbs is to lay them out on racks or hang them in bunches from the ceiling. Once dry, use your hands to remove them from the branches and crumble into desired size.Tarragon, bay, mint, lemon balm, lavender, rosemary and small leaved herbs such as thyme take well to air drying, so they are great for beginners.
Dried herbs can be stored for up to one year in an airtight container.
Taste of Home has a great article on this topic here.