My herb garden grew like crazy this year and, unwilling to see all that fresh fragrant beauty go to waste, I decided to try my hand at drying some of the more prolific plants. Namely, thyme and rosemary.
I tried to oven-dry some herbs a couple years ago, which ended up being a lot of effort for very little result. This go-round, I’m taking the lazy route and just hanging the herbs in my kitchen to dry organically.
It’s a pretty easy process, really. Rinse your herbs and dry them completely, then strip the lower two inches of the stems and tie together in small bouquets. Hang in a dry, airy spot out of direct sunlight and wait for the magic to happen. When they’re completely dry (10 days to two weeks from what I reckon), crumble them free from the stems and store in an airtight glass jar. Penzey’s Spices sells them in several sizes if you’re looking.
The online how-to guides I found were split on whether to cover each bunch with a brown paper bag or not to keep them free from dust. I decided not. We keep our house clean and, with any luck, the herbs won’t be hanging around long enough for spiders to nest in them.
My little bundles already smell yummy and they look adorable in my kitchen, adding a nice rustic touch. I’ll keep an eye on them and in a couple weeks, should be stocked up with enough seasoning to see us through the weekly Sunday roast tradition we’re planning to initiate this winter.