In order to be able to enjoy the tasty aromas of herbs in winter, you have to dry them in good time. You have several options to do this.
Many create a bed of herbs in their own garden. These can be used fresh for various dishes, especially in summer, and thus ensure a very special aroma. But what about in winter when there are no fresh herbs from the garden? Very simple: you have to prepare for the cold season and dry the herbs to preserve the delicious aroma. The dried herbs in the trade were usually not processed gently enough and therefore have a bad aroma. If you dry the herbs yourself, the aroma will be better preserved.
Harvest herbs
You can't just dry herbs like that. You need to properly prepare them for this process. This includes, for example, that you harvest the herbs at the right time. It is best to do this just before the flowering period, because then they still have their full aroma. During the flowering period, the formation of flowers and fruits requires energy, which means that fewer ingredients are formed. The result: the aroma is no longer as strong. It is therefore best to always harvest the herbs before they bloom.
The best way to do it is this: spray the herbs with water in the evening and then harvest them the following morning. The herbs are clean and completely dry again. The latter is very important, because if the herbs are damp, they can start to mold when they dry.
How to dry herbs
Option 1 - Air drying herbs:
The easiest way to dry herbs is to air dry them. This is very time-consuming, but also gentle. This is the best way to preserve the aromas. To do this, simply bundle the herbs and hang them upside down in a warm, shady and wind-protected place. Ideal places for drying are e.g. covered garden houses, attics or drying rooms.
After drying, you can chop the herbs and seal them airtight in a jar. You can also close the parts of the plant directly and only chop them up when you need them. This keeps even more aroma.
Option 2 - drying herbs in the oven:
If you want the whole thing to go a little faster, you can also dry the herbs in the oven. Put the herbs loosely on a baking tray and then let them dry for about 3 hours at about 40 degrees. The moisture is thus gently removed from the herbs and the essential oils and thus the aroma are retained. The oven door should be left slightly open so that the resulting moisture can escape from the oven.
You can see what this looks like in practice in the video:
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By the way: You can also dry the herbs in the dehydrator in the same way.
Dry herbs in the microwave?
On the internet you can always find instructions on how to quickly dry herbs in the microwave. But better keep your hands off it. A lot can go wrong. In addition, a lot of the aroma is always lost with this method. So you'd better be patient and stay away from the turbo variant.
Which herbs are suitable for drying?
Some herbs arenot suitable for drying, as all flavors are lost in the process. These include, for example, burnet peppers, sorrel, lovage and cress. It is better to freeze these herbs or preserve them in vinegar or oil (more on this here).
The following are suitable for drying:
• Mugwort• Lavender
• Savory
• Tarragon
• Woodruff
• Marjoram• Oregano
• Rosemary
• Sage
• Thyme
• Lemon Verbena
• Peppermint
Herbs such as parsley, basil, chives and dill can also be dried. However, a lot of aroma is lost in the process.