HOW TO DRY HERBS
TESTING FOR DRYNESS:
Herbs are dry when they crumble easily. Stems should be brittle and break when bent. Seeds will readily fall from the chaff, but usually need additional drying after they have been removed from the seed pods. Seeds should be brittle. If herbs and seeds are not sufficiently dry, they may mold.
CONDITIONING:
Conditioning ensures that sufficient moisture has been removed to prevent molding during storage. Place the herbs or seed in an airtight container for several days. Check daily for condensation on the inside of the container. If condensation appears, dry the herbs or seeds longer.
PACKAGING:
Package dried herbs and seeds in any type of container which excludes air, light and moisture. Air and light result in flavor loss; moisture encourages caking, color loss or insects. Dark-colored jars with airtight lids are excellent. Paper or cardboard container will absorb flavoring oils and will not protect herbs from air and moisture.
STORAGE:
Store containers of dried herbs and seeds in the coolest place available, preferably below 60 degrees F. A cool storage temperature will keep them from fading and will hold the flavor better. Because the temperature of the kitchen is probably much warmer than your storage area, keep only small amounts ready to use and the rest in storage. Do not store kitchen containers directly over the stove.
Crushing or grinding herbs and seeds for storage increases the loss of aroma and flavor. Whole spices have the longest shelf life; ground spices the shortest. For the fullest flavor, crush just before using. With good storage conditions, dried herbs and spices should keep well for 6 months to 1 year.
SUN DRYING AND DEHYDRATORS
SUN DRYING:
Sun drying is not recommended for herbs because losses in aroma, flavor and color are high.
DEHYDRATORS:
Dehydrator Drying may be the most efficient and produce the highest quality dried herbs because it takes only 2 or 3 hours, has controlled temperature and good air circulation. Place the prepared herbs on the drying trays in a preheated dryer with the thermostat set for 90 to 100 degrees F and dry. do not dry herbs with moist loads of fruits or
vegetables. Not only will the increased humidity lengthen the drying time for the herbs, but fruits and vegetables are usually dried at a much higher temperature than herbs. These higher temperatures dissipate the herbs flavoring oils.
MICROWAVE-OVEN DRYING
Microwave Ovens may be used to dry small quantities of herbs. Place 4 or 5 stalks with leaves between paper towels. Set the microwave timer for 2 to 3 minutes. Check to see if the stems and leaves are sufficiently dry. If not, reset the timer for an additional 30 seconds and check again. Repeat the process if necessary.
OVEN DRYING
Oven drying removes much of the essential oil because a low constant temperature cannot be maintained. Most gas ovens usually generate enough heat with just the pilot light, but it is difficult to adjust electric ovens to keep the temperature below 100 degrees F. If you use your gas oven with the pilot light, cover the oven racks with a nylon net or old window screens. Arrange the herbs or seeds one layer deep. Prop the oven door open slightly to let the moisture escape.
ROOM DRYING
Room Drying on a tray works well for herbs with large leaves, such as basil, or ones with short stems. Seed and flowers may also be tray dried. An old window screen works well, is inexpensive and lets the air circulate. Wash it and cover it with a thin layer of cheesecloth. Place one layer of leaves, stems, flowers or seeds on the tray and cover them with another thin layer of cheesecloth to keep off dust and insects. Place the tray in a clean warm location, preferably on props, such as bricks or wooden blocks, to allow the air to circulate underneath. Turn the herbs over every day or two so they will dry evenly.
BAG DRYING
Bag Drying is one of the simplest ways to dry leafy herbs with long stems. Tie the herbs in small bunches by the ends of the stems. Suspend them upside down in small brown paper bags, which have been labeled. Tie a string firmly around the top of each bag. Hanging them upside down will cause the flavoring oils from the stems to concentrate in the leaves. Cut several 1/2-inch holes in each side of the bags to let air circulate and to speed drying. Hang them in the kitchen, attic or anywhere there is a warm even temperature and good air circulation. If you are drying large quantities of herbs and hanging a number of bags in the same place, suspend them with different lengths of string to allow good air circulation between the bags.
When the leaves are sufficiently dry, usually in 5 to 10 days, they will crumble easily. Check by opening the bag and feeling the leaves. If they are dry enough, roll the bag gently between your hands so the leaves will crumble from the stems and fall to the bottom of the bag. Leaves that are not completely dry will mold during storage.
Seed pods with long stems may also be dried in bags. The seeds will fall to the bottom of the bag as they dry.
TIP - NO PESTS ALLOWED:
With some seeds, there is the possibility of insect contamination. To be sure all insects are removed, cut the stalks, dip the stalks and heads in boiling water and drain on a paper towel before drying. Do not dip seeds that are going to be used for planting.
Source: How To Dry Foods by HP Books
TESTING FOR DRYNESS:
Herbs are dry when they crumble easily. Stems should be brittle and break when bent. Seeds will readily fall from the chaff, but usually need additional drying after they have been removed from the seed pods. Seeds should be brittle. If herbs and seeds are not sufficiently dry, they may mold.
CONDITIONING:
Conditioning ensures that sufficient moisture has been removed to prevent molding during storage. Place the herbs or seed in an airtight container for several days. Check daily for condensation on the inside of the container. If condensation appears, dry the herbs or seeds longer.
PACKAGING:
Package dried herbs and seeds in any type of container which excludes air, light and moisture. Air and light result in flavor loss; moisture encourages caking, color loss or insects. Dark-colored jars with airtight lids are excellent. Paper or cardboard container will absorb flavoring oils and will not protect herbs from air and moisture.
STORAGE:
Store containers of dried herbs and seeds in the coolest place available, preferably below 60 degrees F. A cool storage temperature will keep them from fading and will hold the flavor better. Because the temperature of the kitchen is probably much warmer than your storage area, keep only small amounts ready to use and the rest in storage. Do not store kitchen containers directly over the stove.
Crushing or grinding herbs and seeds for storage increases the loss of aroma and flavor. Whole spices have the longest shelf life; ground spices the shortest. For the fullest flavor, crush just before using. With good storage conditions, dried herbs and spices should keep well for 6 months to 1 year.
SUN DRYING AND DEHYDRATORS
SUN DRYING:
Sun drying is not recommended for herbs because losses in aroma, flavor and color are high.
DEHYDRATORS:
Dehydrator Drying may be the most efficient and produce the highest quality dried herbs because it takes only 2 or 3 hours, has controlled temperature and good air circulation. Place the prepared herbs on the drying trays in a preheated dryer with the thermostat set for 90 to 100 degrees F and dry. do not dry herbs with moist loads of fruits or
vegetables. Not only will the increased humidity lengthen the drying time for the herbs, but fruits and vegetables are usually dried at a much higher temperature than herbs. These higher temperatures dissipate the herbs flavoring oils.
MICROWAVE-OVEN DRYING
Microwave Ovens may be used to dry small quantities of herbs. Place 4 or 5 stalks with leaves between paper towels. Set the microwave timer for 2 to 3 minutes. Check to see if the stems and leaves are sufficiently dry. If not, reset the timer for an additional 30 seconds and check again. Repeat the process if necessary.
OVEN DRYING
Oven drying removes much of the essential oil because a low constant temperature cannot be maintained. Most gas ovens usually generate enough heat with just the pilot light, but it is difficult to adjust electric ovens to keep the temperature below 100 degrees F. If you use your gas oven with the pilot light, cover the oven racks with a nylon net or old window screens. Arrange the herbs or seeds one layer deep. Prop the oven door open slightly to let the moisture escape.
ROOM DRYING
Room Drying on a tray works well for herbs with large leaves, such as basil, or ones with short stems. Seed and flowers may also be tray dried. An old window screen works well, is inexpensive and lets the air circulate. Wash it and cover it with a thin layer of cheesecloth. Place one layer of leaves, stems, flowers or seeds on the tray and cover them with another thin layer of cheesecloth to keep off dust and insects. Place the tray in a clean warm location, preferably on props, such as bricks or wooden blocks, to allow the air to circulate underneath. Turn the herbs over every day or two so they will dry evenly.
BAG DRYING
Bag Drying is one of the simplest ways to dry leafy herbs with long stems. Tie the herbs in small bunches by the ends of the stems. Suspend them upside down in small brown paper bags, which have been labeled. Tie a string firmly around the top of each bag. Hanging them upside down will cause the flavoring oils from the stems to concentrate in the leaves. Cut several 1/2-inch holes in each side of the bags to let air circulate and to speed drying. Hang them in the kitchen, attic or anywhere there is a warm even temperature and good air circulation. If you are drying large quantities of herbs and hanging a number of bags in the same place, suspend them with different lengths of string to allow good air circulation between the bags.
When the leaves are sufficiently dry, usually in 5 to 10 days, they will crumble easily. Check by opening the bag and feeling the leaves. If they are dry enough, roll the bag gently between your hands so the leaves will crumble from the stems and fall to the bottom of the bag. Leaves that are not completely dry will mold during storage.
Seed pods with long stems may also be dried in bags. The seeds will fall to the bottom of the bag as they dry.
TIP - NO PESTS ALLOWED:
With some seeds, there is the possibility of insect contamination. To be sure all insects are removed, cut the stalks, dip the stalks and heads in boiling water and drain on a paper towel before drying. Do not dip seeds that are going to be used for planting.
Source: How To Dry Foods by HP Books
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