I pulled the remaining herbs from the garden today so I can dry them. I’m writing this post, so you can grow and dry your fresh garden herbs too. They’re really easy to grow and adds wonderful flavor to sauces and chili. The top picture is Greek Basil. I actually dry and freeze my fresh basil.
I remove the leaves from my plants and wash them thoroughly. I than place them on a paper towel to allow them to air dry. I do the same with my parsley as shown in the picture below.
After the herbs have dried, I mark lunch bags with the names of the herbs as shown above. I place the herbs inside the bags and seal them with tape. Any tape will do, as long as it will hold the bag closed. I used scotch tape for these. Set the bags in a cool, dry place until they have dried and can be crumbled. It will take several weeks for them to thoroughly dry, but 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.