By making the effort to dry some herbs now we will be able to continue to use them for flavoring food throughout the winter until fresh crops are available again in the spring. While some herbs are easier to dry than others the basic process is easy enough as Noelle Johnson explains in her article which I found on the Houzz website.
The simple pleasure of walking out into the garden and clipping a handful of fresh herbs to flavor a favorite dish is one that many home gardeners enjoy. Drying herbs is an excellent method to ensure that the aromatic oil in their leaves can continue to add a savory taste to your food long after your summer garden has been put to bed. The process of drying herbs is quite easy and concentrates the flavor, so they will last a long time on a pantry shelf.While most herbs are suitable for drying, some are easier to dry than others. Herbs with a low moisture content, such as bay leaves, oregano, rosemary and thyme, dry very well. Those with thinner, larger leaves, such as basil, parsley and sage, also take well to drying but need to be dried more quickly to prevent mold from forming on the leaves.Sage and thyme freshly harvested and ready to be dried
Harvesting and Prepping
1. Harvest herbs before they flower, as they tend to lose some of their flavor and can even be a little bitter once they have flowered.
2. Pick herbs in the morning, which is when the oil content of their leaves is highest and the flavor is at its peak.
3. Wash the leaves if needed to remove dirt or dust, and pick off any discolored foliage. Lightly dry the herbs using a dishcloth or paper towels.
See more at Houzz
