Check The Top 7 Herbs To Dry

There is nothing like fresh herbs, but they are not always available. If that's the case, there is nothing more convenient than having some dried herbs on hand, especially if they have been dried in your own garden.

Your dried herbs will retain more flavor when stored in an airtight container in a cool, dry place, out of direct sunlight. In fact, total darkness is better.

Some herbs cling to both smell and taste when dried. The flavor varies from year to year and garden to garden, but you can count on the following herbs to offer consistently.


One of the best things about having a small laurel tree is that the leaves basically dry out on their own as they age and prepare to fall off.

Bay leaves start out with a menthol aroma and flavor, but if you cook them long enough, they ripen into a deep tannin note that works its magic in dishes like a pinch of nutmeg; You can't tell what it is, but it makes the dish better.

However, like nutmeg, too much of a good thing can spoil a dish.


Dill is one of those plants that keeps giving. The leaves are aromatic and spicy. The flowers attract beneficial insects.

The seeds are delicious on their own and they sow themselves, providing more plants.

Narrow dill leaves dry quickly and are a bit difficult to work with. Try drying them in a paper bag.


If any herb retains its aroma when dry, it is lavender. They are the flowers that we eat or drink. Even dry, they are quite spicy, so be sure to break them into individual buds before using.

Lavender is versatile enough to be used in savory dishes like pork tenderloin and sweet enough to enhance desserts. Some popular favorites include lavender shortbread cookies and lavender vodka.

A bunch of lavender should air dry within a few weeks.


There are many lemon-flavored herbs and lemon balm is often considered a poor relative, probably because it is an overly enthusiastic grower.

It may not taste like verbena or lemongrass, but it dries much better than the other two and retains the true lemon flavor.

Harvest before flowering to obtain the highest concentration of oils and the best flavor. Lemon balm is best dried in a dehydrator or outdoors.


Oregano is one of the most popular dried herbs for cooking. Where would the ketchup be without it? Dried oregano tastes better than fresh oregano.

Drying concentrates the aroma while diminishing the bitter and pungent quality of fresh oregano. This is one of the easiest herbs to dry.

Just cut the stems, hang them until dry, then run your fingers along the stems to undo the leaves on your plates.


Dried rosemary is not necessarily better than fresh, but it does have its benefits. Like bay leaves, rosemary appears to ripen when dried.

It loses some of the irresistible pine scent, however it also loses its supple texture and becomes as brittle and hard as pine needles.

It is best to dry crush the rosemary to avoid that unpleasant texture. To dry, simply remove a branch from the plant and let it sit for a few days.

Keep in mind that even dry, you only need a small amount to flavor your food. Take it easy, you can always add more.


Thyme has a much more delicate flavor when dried, and it is a rare herb that you will use in greater amounts dry than fresh.

However, like oregano, it is very easy to dry on the stem. Leave the stems intact when storing and run your fingers over the stem to shred the leaves when you're ready to add it to your kitchen.

This helps the thyme retain its oils and much of its aroma and flavor. Air drying works well with thyme.

We hope you enjoy this video about how to dry herbs:

Source: Planet Natural

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