Bring a bit of summer to your kitchen in the dead of winter by drying some tasty herbs.
Step 1: Clip full stems of the herbs Use scissors to clip full stems of the herbs you want to dry for the winter. Stems should be at least a few inches long.
TIP: Dry herbs that have a sturdy stem, like rosemary, thyme, oregano, or sage.
Step 2: Wrap a piece of twine around the stems Bundle the stems and wrap a small piece of kitchen twine around the bottoms, about ½-inch from the ends. Tie the twine, but leave 2 inches of twine on either side of the knot.
Step 3: Hang the bundle upside down in a cool, dry place Use the loose ends of the twine to hang the bundle of herbs upside down in a cool, dry place. Space multiple bundles apart so they aren't touching.
TIP: Store dried herbs away from windows, drafts, or heat sources. A pantry or cupboard is a good place for your stockpile
Step 4: Wait four to 10 days for herbs to dry Wait four to 10 days for the herbs to dry. They should feel crispy to the touch.
Step 5: Pick the leaves from the stems Pick the leaves from the stems of each bundle of herbs.
TIP: Use one-third of the amount called for if you are substituting dried herbs for fresh.
Step 6: Place leaves in a tightly sealed jar Place the leaves in a tightly sealed jar and label it with the name of the herb and the date. Your dried herbs will keep for about 6 months – long enough to get you through the long, cold winter.
FACT: Did you know? Rosemary was used to ward off the plague in medieval times.