Summer gardens should be bountiful by this point in the year. Many people grow different herbs to use in their salads and other dishes, but sometimes the bounty is too much to use in one season. It would be a shame to have these fresh herbs go to waste. There are ways to dry herbs so that you keep their taste fresh and can use them all year round.
Air-drying is the best method for drying herbs that do not have a lot of moisture. The best herbs for drying are bay, dill, marjoram, oregano, rosemary, and thyme. To retain the best flavor, you should allow them to dry naturally or use a food dehydrator. You can gather a bunch of stems together, tie and hang in direct sunlight, or remove the leaves from the stems and place in a shallow container.
Another way to quickly dry herbs is by using a microwave. The microwave quickly will evaporate the moisture from your herbs, drying them faster than any other method. The process is simple. Separate the leaves from the stems, place the leaves on a paper towel laid on a microwave safe plate, and simply microwave for one minute. Store in a container to use all winter long!
Did you also know that you could dry herbs in an air fryer? Place the herbs in the different trays that you normally use for food, and turn the air fryer on. This process takes only a couple minutes compared to hours, and even days, for conventional food dehydrators and air drying.
We hope that whichever method you choose, you are able to enjoy your garden herbs all year long. Dried herbs will give you a deeper, spicier flavor than fresh herbs, allowing you to use fewer dry herbs in your dishes than fresh herbs. So your summer harvest should last long enough for you to start planning next year’s garden!