How to dry herbs

Bags of dried herbs - Photo by Jaipi Sixbear

Fresh herbs from the garden lend unbelievable flavor to any dish. Unfortunately in most climates, it's impossible to have fresh herbs all year. Learning to dry fresh herbs is a skill every gardener should have. Herbs that are not properly dried can lose flavor and color.

Trimming herbs in the garden is an ongoing process in Denver. Herbs are very prolific in this sunny city. I find the best way to dry herbs is to use the trimmings from monthly garden maintenance. This way, you do not have the overwhelming task of drying huge bundles at harvest time.

The first step in drying in herbs is to gather all the supplies needed. You will need string for tying, garden scissors and paper lunch bags. The scissors cut both the herbs and the string. The string is used for tying and hanging the herbs. The bags provide protection for slow drying.

Lay 6 inch horizontal lengths of string out on a table. These will be used to tie the herb bundles together. Trim the herbs and cut the pieces into 6 inch lengths. Lay these lengths vertically across the string. Gather the ends of the string together and tie in a firm knot at the top of the herbs.

Now cut 12 inch pieces of string for each herb bundle. Place a paper bag over each bundle. The paper bag is tied over the bundle so that the bundle hangs inside the bag upside down. Mark each bag on the outside with the name of the herb. I use a permanent marker for this step.

Hang the bags in a cool dry place to dry. These herbs may be used as needed or completely dried and crumbled, then stored in covered containers. I like to make interesting combinations of herbs such as Herbes De Provence to flavor my food. Go here for recipes.