Dried Herbs: Fresh Flavor From Your Garden

Open a jar of store-bought herbs, put your nose up close, and yes, you will notice an herby scent. Do the same thing with a jar of home-grown dried herbs, however, and you'll be bowled over by the strength and liveliness of the fragrance. Dried herbs you buy at the supermarket are usually imported, they may be several years old, and undoubtedly have not been stored properly during the interval since harvest. Those conditions subtract from the quality, fragrance, and flavor.

Growing your own culinary herbs gives you ingredients with flavor that is intensely better than what you can buy at the store, and at a fraction of the cost. It's fun, too!

For a basic culinary herb garden, count on growing the annuals basil, dill, cilantro, sweet marjoram (a tender perennial that is grown as an annual), and biennial parsley. Perennials include chives, oregano, rosemary, savory, thyme, tarragon, lovage, mint, and bay. Herbs are easy to grow, with few pests to cause difficulties. Book stores brim with books on how to grow them.

Harvesting

Most leafy herbs, such as basil, thyme, marjoram, sage, savory, and oregano, are best harvested when buds have appeared but before they have flowered. This is when the essential oils that impart flavor and fragrance are at their peak.

Harvest herbs in the morning, after the dew has dried but before the hot sun dissipates the oils. To get more than one harvest, cut stems to about six or eight inches from the ground, leaving plants to regrow. Unless you hang them in bunches, remove large leaves such as basil from the stem before drying. Small leaves such as thyme and marjoram can remain on stems.

Washing is not necessary if herbs are clean -- that is, without pesticides, dust, mud, or obvious insects. If they do need washing, rinse them in cool water and dry them thoroughly on paper towels or in a salad spinner.

Drying

There are varous ways to dry herbs. I have always had the best results using a dehydrator.

• Food Dehydrators: Superior flavors are achieved with dehydrators that have thermostats, since temperatures can be kept from becoming too hot. Spread herbs in thin layers on the trays, set the temperature at 105°F for one hour, and then turn it down to 95°F until the herbs are dry and crumbly. Check them frequently, because leafy herbs dry quickly in a dehydrator.

• Air Drying: Select a place out of the sun that has good air circulation and low humidity. A dark, dry, airy place such as an attic or shed works well. Avoid the kitchen where cooking oils and odors can affect the final flavor. The preferred air temperature is between 95 and 105 F.Tie herb stems into small bunches and hang them upside down. If dust is a problem, place the bunches inside paper bags that have been punched with holes. Herbs should dry by this method in a week or less, depending on environmental conditions.

• Oven Drying: Place herbs in a single layer on a cookie sheet and place them in your oven set at the lowest temperature possible. Leave the door open to let moisture escape and check them frequently. This method of drying takes a very short time for many herbs.
• Microwaving: Remove leaves from stems, place them on a plate or paper towel, and nuke them on high power, stirring after every 30 seconds, until they are crumbly-dry. It takes about two to four minutes per cup of leaves.

Storing Dried Herbs

When herbs are crisp, place them in clean, airtight containers. To avoid depleting the oils and flavor, don’t crush or powder the leaves until you use them. Place containers in the freezer for two or three days to kill any insect eggs that might have escaped your notice.

Although jars of dried herbs make attractive kitchen decorations, avoid the temptation to keep them out in the open. Light and heat are the worst enemies of the essential oils that give herbs their flavor. A dark cupboard away from the stove is best.

Bouquet Garni

To make this French classic that flavors soups and stews, place one bay leaf, one tablespoon parsley, one tablespoon sweet marjoram, one teaspoon crushed rosemary, and one teaspoon thyme in a cheesecloth pouch. Tie it up and add to food during the last half hour of cooking time. If fresh herbs are used, double the quantities.

About the Author: Joyce Schillen is an avid gardener, cook, and writer who lives in southern Oregon. She writes newspaper and magazine articles on gardening, including a weekly column in The Mail Tribune, Medford, Oregon, which won a national award from Garden Writers Association of America. Portions of this article on drying herbs are extracted from Joyce's recently-published book"The Growing Season," a collection of essays on the experience of gardening as well as practical "how-to" advice on organic gardening. "The Growing Season" (ISBN 0-936738-12-X) is available through book stores.