Owners of herb garden at home always want to dry their herbs for future use in cooking. Several types of herbs grown in the indoor garden require the best type of drying for use. With proper technique and careful consideration and understanding the method of drying, it is done easily and you can have a bouquet of herbs for home made dishes.
Drying of Herbs in the Air
Many types of herbs can be easily dried in air and the method is also easy. Herbs with less moisture are eminent suited for air drying. These herbs are rosemary, thyme, oregano, Dill, Bay and others with less moisture. A bunch of healthy branches should be collected for this purpose after removing the dead or scanty areas.
For the best taste and effect the herbs should be dried before they flower. The bunch is carefully placed in alight weight plastic bag with several air holes poked in it. The herbs are kept clean by the plastic bag and the losing bits are prevented as the herbs dry. But a few people prefer to suspend as the herb with out the plastic bag. The herb bunch can be hung in a dry airy room at home for about 2 weeks until completely dry.
Drying Herbs in Heat
You should understand how to dry herbs with higher moisture content. Herbs such as Basil, Tarragon, Chives and Mint need faster more intense drying process to prevent the growth of mold or fungus because of too much of moisture. These type of herbs, can be dried best by a home dehydrator. These machines are cheap and available at stores with instruction to dry all types of food including herbs.
An oven can be used by people who cannot purchase the dehydrator. It should be set to a low temperature of under 200 degree and the herbs placed on a cookie sheet in the oven for three to four hours.
After the herbs are completely dry the leaves can be stripped from the branches, crushed up and stored in an air tight dry container. Using these home grown home dried herbs will be tasty and rewarding. This is a very inexpensive way to have fresh organically grown herbs.