Preserving Herbs

If not using immediately after harvest, herbs can be dried and stored for up to one year in an airtight container. Air-drying herbs is the best way to retain essential oils, which are imperative for maximum flavor.

The most important part of herb drying is airflow. Trays made specifically for herb drying typically have a tightly woven wire or mesh screen where herbs are placed in a single layer until completely dry.

Alternatively, line a cooling rack with paper towels or a clean cotton/linen flower sack towel and place herbs on top to dry. The towel allows the underside of the leaf to breathe. Brush off any dirt that may be on the leaves before drying (this is where harvesting in dry weather comes in handy).

Thicker, larger leaves like mint and basil will take about two weeks to air-dry. Pull leaves off of stems or rip in half to dry faster (herbs dried on the stem will retain more flavor and nutrients, so keep that in mind).

Make sure to allow as much time as necessary; any excess moisture will cause the entire jar to mold or spoil. Once leaves are completely dry, store in a clean airtight container such as a mason jar or spice jar. Glass jars are ideal because they do not retain scents like plastic, so you can reuse them from year to year and change out what you store in them.

Return the unused stems to the garden or compost bin, or save for use in stocks. When using dried herbs in place of fresh herbs in recipes, reduce the amount by half. You'll find that freshly air-dried herbs from your own garden reconstitute much quicker and easier than store-bought dried herbs.