Tip of the Day: Help preserve the flavor in dried herbs

by Joanne Lutynec (Subscribe to Joanne Lutynec's posts)
Posted Mar 12th 2008 8:00PM
Filed under: How To, Did you know?, Spices, Tip of the Day

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Though I try to use fresh herbs as much as possible, a good selection isn't always available so I started drying my own a few years ago. Doing this, I'm able to buy them in bulk when they are on sale or pick them fresh out of my garden in peak season. Admittedly, there is also the added bonus of not having to purchase as many of those tiny bottles of the ground variety which cost $5.00 each (or more!), for very little flavor.

A friend of mine advised that I start placing the fresh herbs in paper bags with a sheet of paper towel to absorb extra moisture, allowing them to dry out in there. Apparently the darkness helps prevent light from changing or damaging the flavor, plus the bag itself keeps the herbs clean and clear of dust or other substances. This has dramatically helped to preserve the flavor of the herbs that I am drying, and when used in cooking, it is hard to tell they aren't fresh out of the garden.

Tags: drying herbs, DryingHerbs, paper bags

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3-12-2008 @ 10:01PM

Debi said...

I discovered microwaving my fresh herbs and boy is it ever great. My parsley smells like I just picked it! Just remove the stems and place on some paper towel. Start with 30 seconds, mix it up, and 20 seconds after that until you get familiar with the type of herb you are drying. It is soooo cool!

3-13-2008 @ 12:28AM

Verena Block said...

And when you are done drying them by whichever method, how are you storing them? I am so tired of tossing herbs that have gone bad in the trash, I would like to try both of these methods....

3-13-2008 @ 12:56AM

Joanne Lutynec said...

Debi - I've found that works really well too, especially with certain herbs like parsley and oregano.

Verena - if I prepare a large batch, I freeze them in small packages once dried, and find they come back just as nice as ever once they have thawed again

3-13-2008 @ 7:42AM

Red Icculus said...

If you use the paper bag method, be sure to do it in a place like on top of the fridge where there is a bit of warmth and good air flow, so they don't get moldy.

http://red-icculus.com

3-17-2008 @ 11:17PM

Rich said...

If you have a gas stove, you've got a perfect herb drying device already in your kitchen. The pilot light raises the temperature of the inside of the oven just enough to make it a perfect place to dry herbs. Just line a couple of cookie sheets with paper towels and place washed herbs on them. It generally takes about three days to completely dry them.

For storage, I usually pack them in mason jars and store them in a cupboard (away from light). They literally last forever this way (I have some going back 5-6 years, and the flavor still is great).

http://www.yankeescents.com

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