Drying Herbs

We love to grow fresh herbs in our garden every year.  I have many that are perennials: sage, thyme, oregano, mint and parsley.  We grow other annual herbs like basil, lemon verbena, rosemary, and cilantro.

A great way to keep that flavor going through the winter is by drying the herbs and keeping them in jars.  It's easier than you think!

Pick bunches of green stems, rinse them well,pat dry, then lay them on a baking sheet.  Place the sheet somewhere that air will not be stagnant.  So, don't put them inside a cupboard.  Some good spots are above the fridge or on an open shelf.

Basil and Oregano

 

Lemon Verbena

Now let them sit for a few weeks until all the leaves are crumbly.  Hold the stems from the top and push all the leaves off in one swoop.  Store them in a jar!

I use my mint and lemon verbena all winter long for herbal tea.

We use our dried basil and oregano mixture on pizzas and other Italian dishes.