How do you dry your herbs?
- Thread starter Skydiver
- Start date
another suggestion for the basil is to make a fresh basil pesto and freeze it in ice cube trays as well!!!! Works great on pasta!! But as for drying here is what I found....I usually will hang the basil in lil groups and dry them here is a few other ideas as well...(found this on a herb website)
Drying basil is very simple, and there are several tried and true methods for doing it. The first is to merely hang it in bundles. This does tend to discolor the basil so you should place a thin layer of stripped leaves in between two folded sheets of newspaper. You can then hang it on a wire rack and turn it twice a day until completely dry. The paper will reduce the discoloration and oxidation that it would go through without the paper. Some basil lovers like to dry their herb on a special basil-drying screen and then finish the process by baking it in the oven.
When you are drying basil in the oven you should first remove all the stems from the plant leaves. Then, after tearing the basil leaves into tiny pieces, you can lay the pieces on a baking sheet. The oven should be no higher than 350 degrees to reduce the risk of browning. It should take approximately 7 - 10 for the leaves the thoroughly dry, but it may take less time in electric ovens. You should bake them until they are crumbly, but take them out before they turn brown. If this happens you won't be able to use the basil because of the burnt taste it may have. Once your basil has cooled you want to crumble it up more in order to refine it to how you like it. Another way is to use a sieve to help to thin out the basil leaves.
Oven drying is a source of argument among herb enthusiasts. Some say that it removes essential oils, and nutrients that basil has in it, and yet others don't think anything is ruined in the basil. It is really your personal preference in how you dry the basil.
Drying basil is very simple, and there are several tried and true methods for doing it. The first is to merely hang it in bundles. This does tend to discolor the basil so you should place a thin layer of stripped leaves in between two folded sheets of newspaper. You can then hang it on a wire rack and turn it twice a day until completely dry. The paper will reduce the discoloration and oxidation that it would go through without the paper. Some basil lovers like to dry their herb on a special basil-drying screen and then finish the process by baking it in the oven.
When you are drying basil in the oven you should first remove all the stems from the plant leaves. Then, after tearing the basil leaves into tiny pieces, you can lay the pieces on a baking sheet. The oven should be no higher than 350 degrees to reduce the risk of browning. It should take approximately 7 - 10 for the leaves the thoroughly dry, but it may take less time in electric ovens. You should bake them until they are crumbly, but take them out before they turn brown. If this happens you won't be able to use the basil because of the burnt taste it may have. Once your basil has cooled you want to crumble it up more in order to refine it to how you like it. Another way is to use a sieve to help to thin out the basil leaves.
Oven drying is a source of argument among herb enthusiasts. Some say that it removes essential oils, and nutrients that basil has in it, and yet others don't think anything is ruined in the basil. It is really your personal preference in how you dry the basil.
and according to Michigan State Univ. here's how to do dill:
Cut dill heads as soon as flower buds form but before
all the buds are open. Chop, discarding stems. For milder
flavor, snip off green sprigs and chop fine with scissors.
Dill seed may be partially dried on the plant and gathered
before pods burst and scatter seeds.
DILL-DEHYDRATOR
Spread flowers or leaves or partially dried seeds over
trays. Dry flowers and leaves 6 to 8 hours; seeds 4 to 6
hours at 120 degrees Fahrenheit.
DILL-OUTDOORS
Flower heads or sprigs may be dried whole by hanging by
the stem in an airy, shaded place. Dry under shelter 3 or 4
days, until crisp. Crumble and store.
DILL-OVEN OR HOMEMADE DRYER
Spread dill flowers or leaves over drying trays. Dry
at 110 degrees Fahrenheit for 6 to 8 hours, until crisp.
Spread seeds over trays and dry for 4 to 6 hours at 120
degrees Fahrenheit.
Cut dill heads as soon as flower buds form but before
all the buds are open. Chop, discarding stems. For milder
flavor, snip off green sprigs and chop fine with scissors.
Dill seed may be partially dried on the plant and gathered
before pods burst and scatter seeds.
DILL-DEHYDRATOR
Spread flowers or leaves or partially dried seeds over
trays. Dry flowers and leaves 6 to 8 hours; seeds 4 to 6
hours at 120 degrees Fahrenheit.
DILL-OUTDOORS
Flower heads or sprigs may be dried whole by hanging by
the stem in an airy, shaded place. Dry under shelter 3 or 4
days, until crisp. Crumble and store.
DILL-OVEN OR HOMEMADE DRYER
Spread dill flowers or leaves over drying trays. Dry
at 110 degrees Fahrenheit for 6 to 8 hours, until crisp.
Spread seeds over trays and dry for 4 to 6 hours at 120
degrees Fahrenheit.