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The ‘Drying Your Herb’ Blurb

We guarantee that once you have experienced the taste of herbs dried from your own garden that you will immediate prefer them to any store bought options.

Try it, we dare you!

The three types of plants that can be dried –

Leaves –

parsley, oregano, celery, dill, rosemary, sage, thyme, tarragon, lovage and basil.

Seeds –

anise, dill, fennel, mustard, chervil and carraway

Flowers –

bee balm, lavender, marigold, thyme, yarrow and nasturtiums are some favourites to try.

Method #1: Freezer

Easiest, and quickest; simply stick them in  the freezer for a few days.

Herbs that work best: starflower, chives, cilantro, basil, parsley, mint and lemon grass

Method #2: Oven

Using a cookie sheet with parchment paper and with the oven setting at a low temperature range from 110º to 170º for about 45 – 60 minutes or until they are completely dried.

Storing Your Dried Herbs –

Store your home dried herbs in an appropriate jar with label and date, out of direct light and away from heat. If you notice any moisture in the jars after a few days, re-dry the herbs and discard any sign of visual mould.

Helpful Hint!

Remember when using dried herbs in recipes that the oils in dried herbs are more concentrated so use half the amount calling for fresh herbs and a quarter of amount of herbs if they are finely ground. Whole leaves and seeds retain oils better compared to ground herbs.