*Oops! So sorry this should have posted yesterday...
To go along with those two types of herbs, there are also two common techniques for drying them: air drying and using a dehydrator. We'll go through each technique below:
In the previous 'How to' post we talked about planting a kitchen garden, this time we'll talk about drying herbs for later use.
I love using fresh herbs from our garden, and luckily we've had an abundance of herbs this year. But with that abundance comes the question of what to do with the excess? The simple answer...Everything that we don't use immediately after cutting, I dry for later use.
Drying your own herbs is a great way to continue using your summer produce through the winter. It also means you won't have to rely on old, dried out, tasteless supermarket herbs that have been sitting on the shelf God only knows how long!
So let's begin, there are two main types of herbs:
- Woody - Rosemary, Thyme, Oregano, Marjoram, Sage,
- Leafy - Mints, Basil, Lemon Balm, Dill, Cilantro, Parsley, Chives, Stevia
|L to R: Woody Thyme, and Leafy Sweet Mint|