The Content Of The Article:
- The right preparation
- So you can dry herbs
- By the way:
- Which herbs are suitable for drying?
In order to be able to enjoy the tasty aromas of herbs even in winter, you need to dry them in good time. You have several options.
Many people make their own garden with a bed of herbs. These can be especially fresh in the summer to bring the food and thus provide a very special aroma. But what about winter when there are no fresh herbs from the garden? Quite simply, you must prepare for the cold season and dry the herbs to preserve the tasty flavor. The dried herbs in the trade were usually not processed gently enough and therefore have a bad flavor. Dry the herbs themselves, then the aroma is better preserved.
The right preparation
You can not dry herbs just like that. You have to prepare them properly for this process. This includes, for example that you harvest the herbs at the right time. This is best done just before flowering, because then they still have their full flavor. During the flowering period, the formation of the flowers and fruits costs strength, which means fewer ingredients are formed. The result: the aroma is not so strong. It is therefore best to always harvest the herbs before they bloom.
Do it the best way: spray the herbs in the evening with water and then harvest them the following morning. So the herbs are clean and completely dry again. The latter is very important, because the herbs are moist, you can start to mold when drying.
So you can dry herbs
Option 1 - Air dry the herbs:
The easiest way to dry herbs is in the air. This is very time consuming but also gentle. Say so the flavors are thus best preserved. Simply bundle the herbs and hang them upside down in a warm, shady and sheltered place. Ideal locations for drying are e.g. Covered garden sheds, attics or drying rooms.
After drying, you can shred the herbs and seal them airtight in a jar. But you can also close the plant parts directly and only chop them when you need them. This leaves even more flavor.
Option 2 - Dry herbs in the oven:
If the whole thing should go a little faster, you can also dry the herbs in the oven. Add the herbs to a baking tray and let them dry at about 40 degrees for about 3 hours. The herbs are thus gently removed from the moisture and the essential oils and thus the aroma is preserved. In order for the resulting moisture to escape from the oven, the oven door should remain open a small gap.
By the way, you can also dry the herbs in the dehydrator in the same way.
By the way:
Keep your fingers off the herbs in the microwave to dry. It can go a bit wrong. In addition, this method always loses a great deal of flavor. So you better be patient and do not touch the turbo version.
Which herbs are suitable for drying?
Not all herbs are suitable for drying, since all the aromas are lost. Not suitable are e.g. Pimpinelle, sorrel, lovage and cress. These herbs should be frozen or preserved in vinegar or oil (more here). On the other hand, suitable for drying are:
- lemon verbena
Even herbs such as parsley, basil, chives and dill can be dried. However, much flavor is lost.