How to Dry Herbs

How to Dry Herbs

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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