How am I going to keep those herbs I worked so hard at growing around for while? Keith and I wanted to be able to have fresh herbs, straight from the garden, as well as, dry some to keep when growing them was out of season. Be sure to check out our post for those wanting to grow an herb garden for the first time. We decided we would try our hand at dehydrating them. Keith did the research, extensive, because that’s who he is, and I love it, and we decided on the Cercker from Amazon. It worked great and now we have fresh herbs for months to come.
Dehydrating herbs is a fantastic way to savor their taste and aroma long after the growing season ends. It’s a simple process that yields flavorful results. Let’s dive into the world of herb dehydration.
Why Dehydrate Herbs?
- Preservation: Extend the life of your fresh herbs.
- Flavor enhancement: Dried herbs often have a more concentrated taste.
- Cost-effective: Reduce grocery bills by using your homegrown harvest.
- Space-saving: Dried herbs take up minimal storage space.
Choosing the Right Herbs
- Optimal timing: Harvest herbs when they’re at their peak flavor, usually in the morning.
- Variety: Experiment with different herbs like basil, rosemary, thyme, oregano, parsley and lavender. We had an easy time with all of these but rosemary. Sorry, rosemary, we will try again next summer.
Dehydration Methods
- Air drying: A classic method, but it requires good airflow and can take several days.
- Oven drying: Use low heat (around 170°F) and leave the oven door slightly ajar for circulation. This was harder for us because we have a small space, with a small propane oven, and it used a lot of propane and heated up our small space quickly.
- Dehydrator: Provides consistent temperature and airflow for optimal results. We chose the Cercker and love it.
- Microwave drying: A quick option, but it can be tricky to control moisture levels.
The Dehydration Process
- Preparation: Wash herbs thoroughly and pat them dry. Remove any damaged leaves. If using a dehydrator, make sure the herbs are fully dried from washing, or the dehydration process takes longer.
- Drying: Lay herbs on drying racks or sheets in a single layer. Avoid overcrowding.
- Checking for dryness: Herbs are ready when they crumble easily. We used a mortar and pestle set to crush our herbs, it works fantastic.
- Storage: Store dried herbs in airtight containers in a cool, dark place. We purchased these spice containers from Amazon
Tips for Success
- Tie herbs in small bunches: This method works well for air drying.
- Use a food dehydrator: For faster and more consistent results.
- Label your herbs: Indicate the type of herb and the drying date.
- Experiment with different drying methods: Find the best approach for your herbs and equipment.
Keith and I have our first round of dried herbs, and what an addition to our meals. Dried herbs can be used in a variety of dishes, from soups and stews to marinades and teas. Enjoy the rewards of your labor by incorporating these flavorful additions into your culinary creations.
Do you have a favorite herb to dehydrate? Share your tips and tricks in the comments below!
