How to dry kitchen garden herbs:
- Remove the leaves from your herb plants and rinse the leaves thoroughly.
- Snipe off your leaves with your fingers or scissors.
- Dry the herb leaves on a paper towel.
- Mark brown paper lunch bags with the names of your herbs. For example, if you’re drying basil put Basil on your paper bag.
- Once the herbs have dried, place the herbs in designated bags.
- Seal each bag with tape. Any tape will do, as long as it holds the bags closed. I used scotch tape to seal my bags.
- Set the bags in a cool. Check your herbs regularly to see if they are dried and can be crumbled. It will take several weeks for them to thoroughly dry. However, you should check them to ensure they are drying as expected.
This is dry dill (below) that has been removed from the bag. Be sure to remove all stems from the herbs before storing. I use jelly jars from my canning stash to house my herbs. You can use plastic containers, zip lock bags or any other container that is airtight. You want to keep them dry so they will remain fresh.
This is parsley that I have dried. It’s great on potatoes. It is now airtight and stored in one of my jelly jars. These are nice to give as gifts too. I add a label and place into a gift basket along with salsa, chips, jam, pickled peppers and cookies for Christmas gifts.