Herbs - Harvesting, Drying, Storing, & Freezing
Drying
Small amounts of leafy herbs can be dried in an airy room-preferably in the absence of sunlight.
Tied in small bunches and hung upside down, most will dry in about two weeks in warm summer weather. The exception to this is curly parsley, which needs artificial heat to dry quickly enough to keep its flavor and color.
Bouquets of herbs can be hung in a dry, airy place like an attic, upside down. Tie a paper bag over the bouquet to keep it from the light and to catch falling herbs. Allow two weeks to dry, but check its progress daily.
Quick Drying
The slow oven method is excellent for quick-drying small quantities of leafy herbs. It will not damage flavor or color if the temperature is between 75 and 77 degrees. Hotter than the maximum will dry out oils and damage the flavor and color. Cooler will slow the drying process, and could cause condensation, resulting in an off-flavor caused by mold.
Some artificial heat is usually needed to dry the roots of herbs. Use the oven method for home drying. Large roots should be sliced about 1/4” thick. They will take from three to five weeks to dry, depending on their condition and drying temperatures. To be ready to store, they must break with a snap when bent over. Be sure to store them in airtight containers.
Microwave Drying
Start with a clear, dry day as herbs may re-absorb moisture when removed from the microwave on a humid day. Brush soil from leaves and stems with a stiff paintbrush. Place a cup of herbs in a single layer between paper towels. Microwave on high for about three minutes.
Delicate herbs like thyme should be turned every 30 seconds. If herbs aren’t completely dry in three minutes, reset the timer for 20 seconds and start again. They’re ready when they feel brittle or when the leaves easily pull from the stem.
In The Refrigerator
Herbs like parsley, coriander leaf and rosemary dry well in the refrigerator. Place an unwashed bouquet in a paper bag (not a plastic bag). Close the bag and leave there for about a month. It will be green, dry, and aromatic.
Tips for Freezing
Tough stemmed herbs like basil, tarragon and sage should have their leaves removed for freezing. Brush off the soil with a stiff paintbrush rather than washing. Lay the herbs flat on a cookie sheet and freeze for several hours.
Place them gently into freezer containers or bags, and they’ll be easy to remove as needed. If blanched, color will usually stay greener, but flavor and aroma will often be sacrificed. Basil is an exception; it should be blanched, or it will turn black. Most other herbs will freeze well unblanched for up to 6 months if it is done just after harvesting.
To blanch, place leaves in a strainer and pour boiling water over them for one second. Lay them on paper towels and let cool in the air before freezing. Don’t cool the leaves by plunging them into ice water, because it could dilute the flavor.
Delicate herbs like thyme and dill freeze well in sprigs. Arrange them in freezer containers or bags and seal. Use whole frozen sprigs or snip them as needed. If you need to grind your dried herbs ahead of time, freezing will preserve their flavors longer.
Using
Frozen herbs can be used just like fresh ones, about 2 teaspoons can be used for four servings. Add them straight from the freezer to soups, stews and sauces without thawing. For salads or other raw dishes, drain them first. Since freezing can change the flavor, taste and adjust before serving.
Storing
Glass bottles are ideal for storing dried herbs. In the first few weeks, they make it easy to spot any moisture inside the container, which is an indication the herbs weren’t fully dried and need to be redried. If possible, choose dark-colored bottles, or keep clear ones in a dark cupboard.
Other airtight containers, such as plastic bags or tins, also work well. Just be sure they are completely clean and dry before adding the herbs. No matter the container, keeping air out is essential for preserving freshness.
Stored properly away from light and heat, dried herbs will stay flavorful for about a year. Avoid keeping them above or near the stove, since heat quickly causes flavors to fade.
Harvesting Tips
Always use sharp cutting tools when harvesting herbs. Never pull or snap off branches or stems, as this can damage the plant. Avoid piling freshly cut herbs or stuffing them into sacks, since they’ll heat up, bruise and lose valuable oils. Instead, place them in shallow boxes. If you rinsed the plants the day before, you can skip the tedious step of washing every small piece. Begin drying immediately after cutting.
When drying, there’s no need to strip leaves from the stems. Handling them too much can cause bruising and a loss of essential oils. For flowers, wait until they are fully open before harvesting to ensure the best quality for drying.
If you need herb roots, harvest them in late fall once the leaves have started to die back. Dig carefully to avoid damaging them. Rinse with a hose to clean, but avoid scrubbing with a brush, as bristles may harm the roots.