Herbs are great to grow and fantastic when cooking, but in the winter months having freshly grown herbs can become a little difficult. However, drying them for winter is an easy and cheap way to keep your food full of flavour.
The best time to harvest your herbs is before they begin to flower so if you have been growing non-hardy herbs now is the best time to start to dry them. Follow this easy step by step guide to get the most out of your herbs this season:
Drying your Herbs
- Begin by cutting healthy branches from the plants, removing any dry or diseased leaves and any insects.
- Make sure the herb leaves are not wet as this tends to result in them rotting.
- Remove unnecessary leaves at the bottom of the branch leaving inch or so bear.
- Tie around 4 to 6 branches and place the bundle upside down in a paper bag, which has several holes in. Label the bag with the name of the herb you are drying.
- Make sure the herbs are not crowded in the bag then tie the bag closed.
- Hang the bag upside down in a warm and airy room, leave for about 2 weeks and check the process. If not yet dry check on a weekly basis until they are.
How to store your dried herbs
- Once the herbs (whole) are dry, remove any leaves that are showing any signs of mould and then place them in an air tight container or zip closed bag (sandwich bag). Label the container or bag with date and name of herb.
- Situate the containers in a cool and dry place where there is no light.
Top tips
- Dried herbs are best used within a year of drying them and generate fantastic flavours when stored whole and crushed when in use.
- Harvest regularly as this will make sure your plants grow stronger and healthier, generating the best flavours.
- Annual plants such as Basil and Cilantro cannot survive the frost, so in the winter months make sure to grow them in pots and replant in the following spring.
- For next seasons herbs start planning now, you will be so grateful you have done it!