Here are a few tips for storing your fresh herbs through next winter.
Make sure you plant enough to do so!
Herbs can be dried in the oven, microwave, flower press, or by hanging.
Herbs can also be frozen for later use.
For all methods, harvest your herbs in the morning, after the dew has dried on the leaves, or in the early evening. The highest concentration of flavor in the herbs usually occurs just before they flower. That is the best time to harvest them for drying. To gather seeds (such as caraway, fennel, dill, sesame, etc.) you can see the seed forming as the seed heads fade. Watch as the seeds turn green and pick the stalks just as the seeds start to turn brown. Waiting too long will cause them to fall off as they dry. Hang stalks upside down inside a brown paper bag, which is tied shut with the seed heads inside. The seeds will fall into the bag.
Oven Drying:
Set your oven at its lowest temperature.
Arrange your herbs in a single layer on a wire rack
that you have lined with cheesecloth.
Place in the oven and leave the door open a bit.
Turn the herbs every 1/2-hour until they are dry and crumbly.
Microwave Drying:
Place 1/2 to 1 cup of herbs between layers of microwave-safe paper towels. Microwave on high power for 2 to 3 minutes, checking often to make sure they are not scorching. Microwave in additional 15-second intervals, if necessary, until leaves are brittle and pull from stem easily.
Air Drying:
Cut sprigs several inches in length then strip the bottom leaves to expose a few inches of bare stems. Gather into small, loose bunches---you want to leave room around the leaves for air to circulate.
Tie stems together very tightly, as stems will shrink as they dry. Use string or rubber bands. Hang the bunch upside down in a warm, dry place, with circulation, and out of direct sunlight. It may take up to 2 weeks for herbs to dry, depending on humidity. Leaves will be brittle and crumbly when completely dried. Drying herbs slowly will help them to retain their color, and also the volatile oils contained in the herbs that give them each its unique flavor and aroma. The ideal temperature for air drying herbs is 100 degrees. A well-ventilated attic is an ideal place to dry herbs. In cooler temperatures, the herbs will take more time to dry.
Herbs can also be air-dried on screens, which is a good method for drying herbs that have stems too short to be gathered into a bunch, or for loose leaves. Turn leaves frequently to insure thorough, even drying of the herbs.
Flower-press Drying:
This method takes up less space than air-drying by hanging or on a screen. You can use a purchased flower-press, or make your own by using a stack of heavy books. Arrange the herbs in a singe layer between sheets of paper towel. Place several sheets of newspaper between the layers (for example: newspaper-paper towel-herbs-paper towel-newspaper-paper towel-herbs-paper towel-newspaper, etc.)
Pressed herbs will take longer to dry--up to 6 weeks, maybe longer. They will not need to be checked or turned as often. They also will dry flat rather than retaining their natural shape. When dry, crumble leaves into an airtight container for storage.
Storing Dried Herbs:
When completely dried, remove leaves from the stems.
The herbs can then be stored in airtight containers, such as jars. Store in a cool, dark; dry place for up to one year.
Hint: Be sure to store in containers as soon as possible after drying.... I tried drying some basil in the dehydrator and turned it off when the leaves were dried, but didn't package them up right away. It was a humid summer day, and the leaves quickly absorbed moisture from the air and I had to re-dry them!
If stored before completely dried, they will mold.
Freezing Herbs:
Freezing preserves more of the fresh flavor of herbs than drying.
The disadvantage is that you have your freezer full of green ice cubes!
Basil, tarragon, sage and mint can be frozen by removing leaves from the stems; more delicate herbs can be dried in sprigs;
Chives can be cut into 1/2" pieces.
Except for basil, dill and chives, blanch the leaves or stems of the herbs by placing them in a colander and pouring boiling water over them for 1 second.
Spread out on paper towels to dry.
When dry, place in a single layer on a baking sheet,
Freeze for several hours. Quickly place in bags and seal.
Do not refreeze herbs once they are thawed.
Another way herbs can be frozen is to chop the leaves and place 1 teaspoon full into ice cube tray sections. Pour 1 teaspoon of water over the herbs and freeze. Then store the cubes in an airtight container in the freezer. Use as many cubes as required.
Note: If using fresh herbs in place of dried herbs, double the measurement. Only use fresh herbs if the mixture will be used immediately...if making a mixture that is to be stored, use only herbs that are completely dried.
