This is even a favorite way to preserve herbs because it keeps their flavor and colors the brightest. This will optimize the quality of the plant. This method is better for herbs with lower oil content like parsley, mint, and oregano. https://gardening-guide.wonderhowto.com/how-to/hang-dry-herbs-0130760 Turn your herbs upside down and hang in a warm, dry place that is out of the sunlight—an attic, for example, or an empty closet. To hang dry your herbs simply wrap a piece of string or twine tightly around a small bunch of herbs and hang the herbs upside down. Hanging herbs to dry (or air drying), dehydrating herbs, freeze drying herbs, oven drying herbs, and even drying herbs in a paper bag will allow the garden’s harvest to be enjoyed for years to come. Hang herb bundles upside down in a cool dark room in your house. Processing and storing the herbs. Now, you need to hang the herbs in a suitable place where they can dry naturally. The easiest way to preserve herbs is to hang them upside down to dry for a few weeks. Method 1 of 5: Preparing Your Leaves for Drying. Gather a small cluster of your herbs together and tie them with twine or a twist tie. Arrange bundles several inches apart so air can circulate more easily around each one. Hang upside down in a dark, cool place with plenty of air movement. Start by snipping the stems of your herbs when their flowers start to form. This method is great for those long-stemmed herbs such as rosemary, sage, parsley, thyme, mint, basil, dill, and marjoram. If you worry about any leaves falling off during the drying process, stick the leaf ends into a paper bag and hang the bag. Simply bundle five to 10 herb stalks with a piece of twine, and hang them up upside down. If you see any water droplets, allow the herbs more time to dry and be sure to dispose of any that have started to mold. You can dry herbs in the microwave, however this is not my preferred method because the herbs lose a lot of their flavor with this method. If you use string, leave a good length of string at the end to use for hanging. People in areas with high humidity will have more difficulty. My mom would pick big bunches of herbs, tie them together at their base, and hang them in a warm, dry place. Several weeks later, they would be dried and ready for storage. You'll want to gather up your herb stems into small packets of no more than three or four stems. If you want a quicker method, sage is also easy to dry in a food dehydrator or oven. 6 Ways to Dry Herbs 1. Arrange herbs on the dehydrator trays and dehydrate at the lowest possible temperature until completely dry. Make some air holes into the paper bag and hang it up. Leave the herbs until they are totally dry [source: Evans, Davis]. Begin by making sure the herbs are dry. With this option, your dried herbs will be ready in hours, not weeks. If you have small leave pieces, you can also place the herb pieces into a small square open box. Hang them to dry. You can just let nature take its course. How to dry herbs with a dehydrator. The herbs are dry when they have the texture of cornflakes and crumble when pressed. To air dry, divide your herbs in small batches (about 3-6 branches) and bind them together at the sturdiest bottom stems and the main stem. Check on the herbs every few days, but know that it can take up to a few weeks for herbs to fully dry. This is when they have rested overnight and have the best flavour and oil concentrations. I actually hang mine in my garage on a wooden drying rack and use a fan to move the air. Oven dry more delicate herbs, such as mint or sage, as follows. Use the remaining string to hang the herbs to dry. Hang Dry in Bundles. Bundle them and tie together with twine. For chives and lavender, cut the stems to the ground. Since sage has a thick leaf, it dries well off of the stalk. 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