Harvesting and Preserving Herbs

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Bunch drying: hang tied bunches of herbs upside down on an indoor clothesline, pegs, nails, or drying rack in a dark and dry location.

Screen drying: use a screen door or window, a wire rack, or a plastic tray with a grid bottom. Cover with paper towels, cheesecloth, muslin, or old nylons. Place herbs in a single layer on the tray and allow as much air as possible to flow around them by elevating the tray. Place the tray in a dark and dry location.

Bag drying: place bunched herbs in a paper bag and tie closed. Hang the bag upside down on an indoor clothesline, pegs, nails, or drying rack in a dry location.

Freezing: place clean, whole or chopped herbs into freezer bags. Or, puree herbs in blender with oil or water, and place in ice cube trays. Generally, blend 2 cups of washed foliage to 1 1/2 cups of water, or 6 cups of foliage to 1/2 cup of oil. Store bags or cubes in freezer.

Oven drying: briefly and cautiously finish drying herbs in a 100 degree Fahrenheit oven or 125-150 degree Fahrenheit oven with the door left open a bit.

Storing preserved Herbs in mason jars.

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