Drying Herbs by Hanging
(Low Moisture Herbs-Dill, Rosemary, Savory, Thyme)
Remove lower leaves from 4 to 6 branches and tie with twine. Place upside down in paper bag with stems sticking out. Punch holes in bag and hang in cool dry place for about 3 weeks.
Lay a towel on a hard, dry surface that faces the sun. Place herbs on the towel making sure not to let them touch. Bring inside at night to ensure dryness of herbs.
Drying Herbs in the Oven
Place herbs on flat baking sheet into a 180 degree oven. Bake for 2 to 3 hours until desired dryness, depending on herb.
Drying Herbs in the Microwave
(causes the herb to dry quickly and lose flavor)
Place herbs onto paper napkin and heat on high for about 3 minutes.
Preheat oven to 150 degrees or as low as it will go. Spread 2 bunches of herbs onto a wire rack inside baking sheet. Bake the herbs for about 1 to 1½ hours until brittle. Working in small amounts, grind in spice mill to a fine powder.
Preserving Basil in Oil
Using a food processor, chop 2 cups herbs with a small amount of oil, pecan or evoo until finely chopped. Add ¼ cup oil to the herbs and mix completely. Bag the herb mixture in freezer bags and date and label bags.
Don�t forget to make herbal infused oils, vinegars, and salts from fresh herbs.