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A good supply of dried herbs can lift an
ordinary dish into the luxury class. Pick in early mid-summer just
before they flower, on a dry day, in the morning after the dew has
evaporated.
Carefully pick off any damaged leaves and
rinse, if necessary, in cold water.
Tie freshly picked herbs into small
bunches and dip briefly into boiling water - about 30-60 seconds. Shake
well and leave to drain on absorbent kitchen towel.
Place on muslin-lined (U.S.
cheesecloth-lined) metal racks or into brown paper bags. Place or hang
in an airing cupboard and leave to dry for 3-5 days.
If liked, the herbs can be stripped from
their stems for storage. Crumble lightly after drying and store in
air-tight jars or pots in a cool, dry place out of direct sunlight.
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