Preserving: Raising and Drying Herbs

Winter at the cabin.

Most herbs are perennial in my garden. We get frost and a little snow, but I've been lucky to have the majority of them last from year to year.

To contain herbs and keep them from spreading throughout my limited garden space, I plant them in plastic pots in the ground. I also grow herbs in containers on the cabin deck.

Herbs in pots along the edge of the float garden beds.

I start most of my herbs from seed including basil, thyme, parsley, sage, dill and cilantro. I purchased starts for rosemary and mint that are now well established.

Herbs, chard and onions hanging to dry.

I pick fresh herbs from spring to fall. Even in winter I can pick some, but it’s handy to have dried herbs in the kitchen.

When I trim herbs back, I save the best for drying. Here’s my simplified method.

Drying Herbs

1. Cut and keep herbs that have little or no evidence of damage.
2. Wash the cuttings in fresh water.
3. Hang upside down or place small cuttings on cookie sheets to dry.
4. Once dry, remove leaves from the stems and spread them in a thin layer on cookie sheets.
5. Place the cookie sheets in a warm dry room away from sunlight.
6. Stir the leaves daily until thoroughly dry.
7. Depending on the size of the dried leaves, either package whole or cut them into smaller pieces.
8. Store dried herbs in airtight glass or plastic containers. 

I like to combine my craft painting with dried herb storage.

Hand painted herb containers.

I save small jars and empty spice containers. I paint labels to match the dried herbs I have to store. Sometimes a batch of herbs isn’t large enough to store as a single item. When that happens, it becomes a part of Margy’s Mix. I use my special blend in soups and stews as a flavourful seasoning.

For more preserving tips click here.

Do you grow and dry herbs? Let us know any tips you've learned. -- Margy