Drying Tips For Herbs

All plants contain water; the plants can be as much as 70 percent water and herbs are no different. The art of successful drying is to remove the water quickly without losing the oils that the plant contains. The conditions for drying are a dark, well-ventilated place with a temperature between 70F (21C) and 100F (38C). Too much light destroys the colouring. Too little ventilation will cause the formation of moulds and rotting. An airing cupboard is an ideal place. A small fan heater in a darkened room can also be used. Most people tend to use the plate warming rack of an oven but watch that the temperature is not too high or the herbs may burn.

Drying can take anything from 1 hour (in an oven) up to 3 or 4 weeks if drying in an open room. The old traditional method was to hang in bunches in a warm kitchen but this is not particularly the best way. It can take up to 4 weeks using this method and the herbs tend to lose some of their flavour. They also have a tendency to gather dust and grease particles and if the kitchen has a tendency to get very steamy, the steam could prevent the proper drying and cause moulds to form on the herbs.

Whatever method chosen, the herbs should be laid out one layer deep on trays that allow air to circulate through their bases. Enthusiastic herb dryers usually make up wooden frames and stretch an open weave cloth such as muslin or hessian across it and place the herbs on this. The leaves are dry when they are brittle. Petals are dry when they feel crisp.

© copyright 1999, P. A. Owen