How to Dry Fresh Herbs...in Four Easy Steps!

Overabundance of fresh herbs in your garden?  I have a solution!

For the past three summers or so I plant one small, measly basil plant in May and by July it's up to my waist.  By August I cannot pick it fast enough.  It seriously gets out of control.  I'm not sure what minerals are in my backyard's soil, but I'm pretty certain it's made of gold.

I've heard my mom talking about drying her extra herbs in her oven, low and slow, but honestly that thought scares me.  I don't have time for that.

I would get pulled from that task quickly I'm afraid.  The dog would take off on me, the baby would need changed, the older two would inevitably be fighting over something stupid and I would get distracted.

Forgetting the herbs.

For all of these reasons I decided to do it the old-fashioned way.  You know, all Laura Ingalls like.  Just like I'm living on the prairie.

My other herbs never seem to do as well as the basil does.  Cilantro?  I got about three good batches of salsa out of it before it shriveled up and died.  Dill?  One batch of garlicky dill dip and then some animal ate the rest.

So, obviously, I am not a herb growing queen.  But if you do have an abundance of any herb, try this method.  It's kinda fun!

How to Dry Fresh Herbs...in Four Easy Steps

Print this Recipe!

Herb of choice

string or twine

clean, dry towel

food processor

1.  Pick 8-10 full branches/stems of your herb {not just the leaves, the full stem}.

2.  Gently rinse herbs under cold water and lay to dry on a clean towel.

3.  Gather stems by the bottom and tie together with string or twine.  Hang on a hook in a high place. Let dry for 3-4 weeks, or until brittle.

4.  Remove leaves from their stems, place them in a food processor and pulse into fine crumbs.  Store in an airtight container or plastic baggie.

And if your garden hasn't produced great fresh herbs this summer, there is always next year! Pin this above photo for safe keeping.  You can always come back to it!