Storing and Using Dried Herbs
You have several options, for drying herbs. You’ll retain the most flavor if you either air dry or use a dehydrator. Microwave drying is convenient, but it can degrade the taste of many herbs. Whatever way you dry them, make sure your herbs are completely dry, before storing them. It’s a good idea to check your herbs periodically to make sure there are no signs of condensation. If you see any water droplets, allow the herbs more time to dry and be sure to dispose of any that have started to mold. Your dried herbs will retain the most flavor by storing them in an airtight container, in a cool, dry spot that is out of direct sunlight. In fact, total darkness is best. Leave the herbs whole, until you are ready to use them. They retain more of their oils when kept intact. Crumbling them into whatever dish you are making will release these oils when you need them. Dried herbs are more concentrated than fresh herbs. With dried herbs, start by using only 1/4 as much as you would use fresh herbs. The flavor will be variable and you can always increase the amount. Don’t forget to label your herbs when you store them. Several look considerably alike and some even have similar scents.
Not all herbs retain their flavor when dried. Delicate herbs, such as basil, borage, chives, cilantro, and parsley, lose a lot of their punch when dried. Freezing might be a better option with these herbs. However, some herbs hang onto both their scent and a good deal of flavor, when dried. The flavor will vary from year to year and garden to garden, but the following herbs can consistently be counted on to deliver.
