The Spices of Life, Fall Gold and More

When possible, harvest before your plants have flowered. If you've been cutting on them all season, as I do with my parsley and basil, then they probably haven't gotten a chance to make it to the flowering stage.

Remove any diseased or dry leaves or any insects. If you wish or need to, gently wash your herbs in cool water then dry with paper towels. You don't want to leave a great deal of moisture in your herbs because the denser portions of the bunch are then susceptible to rot and mold. Now you're ready to begin drying.

Herbs can be preserved in several ways, depending on which herbs you have in your garden. The easiest and most traditional way is to air dry and there are several ways to accomplish this. The simplist way is to gather your herbs into a bunch once they've been cut, tie them in a bundle of approximately 4-6 branches. This isn't rocket science- there's nothing magical about what you use or how you tie them. Be aware however, that no matter what you use to tie them- string or a rubber band, the bunch will shrink as they dry so check them frequently to be sure they are still tight enough. Make smaller bundles if you are drying herbs with higher moisture contents.

If you have rafters or a kitchen with a high ceiling, you may want to hang them there. The key is to find a place that is warm and allows for good air circulation. Herbs can be hung by themselves to dry. Or, if they are like dill and may release seeds as they dry, or if they have small, fine leaves, put them into a paper bag and hang the bag. The bag will catch any seeds that are released or small leaves as they dry. If color retention is important to you, then the paper bag will help retain the colors best. Check after about two weeks, depending on the weather. In many areas of the country, the humidity plays a part in how successful herb drying can be, but in our dry climate, it should be a simple task.

Leaves like bay leaves can also be laid out in a single layer on paper towels and left to dry individually. This works well if your stalks are thick or the leaves are crowded.

Another way to dry herbs is by using a food dehydrator. Follow your manufacturer's instructions as they vary slightly. The proccess is roughly the same, but with quicker results.

If you don't have a dehydrator, then you can use your oven, but be careful! It's easy to overdry in an oven. Lay your herbs in a single layer on a baking sheet. Use very low heat (95-115 degrees) and check frequently.

Microwaves can be used but generally produce less desirable results. If you'd like to try it, place a few leaves between paper towels, heat 1-2 minutes on high and check for dryness.

Store dried herbs in airtight containers and place in a cool, dry, dark area. This will help them retain their color and fragrance. Dried herbs are generally three to four times stronger than fresh, so use 1/4 to 1/3 of the amount called for in the recipe when substituting your dried ones for fresh herbs.

Experiment with making your own blends. Sharon, that works with us, made some wonderful Italian blends a few years back and shared them with us. Many times you'll hit on something that can't be purchased commercially, but that you really like. Have fun with your herbs- they're the spices of life!