How to Dry Summer Fresh Herbs Indoors
For the past few summers, I have grown a variety of fresh herbs in containers on our back deck. Just before the first frost, they are all harvested and dried indoors for use throughout the winter months. It takes minimal effort, but the reward is huge because the herbs taste better than any store-bought jars you can find!
Print Recipe
Ingredients
- fresh herbs,
- butcher's twine
- water
Instructions
- To get the best results, you should start the process one day before you intend to harvest and dry the herbs. You will want to give the herbs a good drink of water the day before you harvest. If you are harvesting herbs that grow close to the ground, use a misting spray to get rid of any soil that may have made its way onto the greenery or foliage. Throughout the day, the herbs will drink up the water and plump up nicely.
- The next morning, you will want to harvest before it becomes too warm outside. Do not harvest the herbs before the morning dew has evaporated! Using pruning shears or sharp scissors, cut the stems a few inches from the ground. You will want to harvest by stems and branches rather than by leaves.
- Once harvested, fill your sink about half full with cold water. Add the herbs in bunches, but only once you have turned off the water. Herbs can be quite delicate! Use your hand to gently swish the herbs around. This will get rid of any sediment or bugs. Lift branches straight up out of the water and transfer them to a salad spinner.
- Again, work in batches here. Don’t overcrowd the salad spinner. Spin the herbs to get as much of the water out as possible.
- Next, gently comb through the herbs and remove any discoloured or damaged leaves or branches.
- Once all of the herbs have been spun dry, gather the branches together in bunches – about five to six sprigs or branches. Use butcher twine to tie a knot around the bottom, leaving enough string to also tie a loop in the end for hanging.
- Hang the herbs upside down on hooks, nails, or even a rod in your pantry or another designated dark and dry space. Once that is done, move on to the next type of herb and start the process again. If you’re preparing two or three different herbs, it is not necessary to drain the water from your sink and refill it. But if you’re preparing more than three types, I would certainly do that, because the water will become dirty and some herbs will impart flavour. Remember to check your herbs every three to four days. I like to rotate them if hanging several bunches at a time so that I can ensure even airflow and circulation.
- Most herbs will dry fully inside your home within seven to ten days. To test your herbs, use your thumb and index finger to gently crush a few of the leaves at the bottom. If the leaves crush, crumble, flake, etc., quite easily, the herbs are completely dried. Now, you’re ready to store them!
- You may store your dried leaves whole or crumbled. You can use either air-tight storage containers or food-safe Ziploc bags. My favourite way to store dried herbs is in a small, clean mason jar. Keep them in a cool place out of direct sunlight! Also, don’t forget to label your containers or jars with the date and the name of the herb. Dried herbs will last for one year.