Michigan State University Extension
Preserving Food Safely - 01600288
10/13/97

### DRYING HERBS

     At  the end of the season,  garden herbs may be dried  and

    stored
    for use during winter.

     Herbs should be air-dried in a dark place that never  gets

    hotter
    than 100 degrees Fahrenheit.

     The best dried  herbs  come  from  the  tender,  flavorful

    leaves
    from the upper 6 inches of stalk.

     Cut herbs on a sunny morning after the dew has been burned

    off.
      The  best plants are those that have  just  begun  to

    bloom.
      Leave  most of the stem on when cutting  herbs  and

    remove
     tough  leaves  growing lower than 6  inches  on  the

    stalk.
     Take off blossom heads.

     Wash  herbs  in  cold water, drain and  blot  dry  with  a

    single
     layer  of cheesecloth.  Place them in a  dry,  SHADY

    place
     until  the leaves are so dry that they  crumble  when

    handled.
      Herbs  dried in the shade have better  color  and

    flavor
    than sun dried herbs.

     Leafy  stems  may be tied in bunches and hung in  a  well-

    ventilated,
    dust-free room to dry.

     Microwave  ovens  may be used to dry small  quantities  of

    herbs.
     The moisture  content of herbs is  extremely low, so

    place
    on  a small  container  of water  in the  oven  during

    drying
    to prevent damage to the magnetron tube.

     Place 4 or 5 herb stalks with leaves between paper towels.

    Microwave
     on  high  for 2 to 3 minutes.   Check  herbs  for

    dryness.
      If  additional time is needed,  set timer for  30

    seconds.
      Check again and repeat with 30 second  intervals,

    if
    necessary.

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