I have some herbs growing in pots in our yard (2 large pots of basil, rosemary, mint, oregano, and parsley). With all the rain, my basil in particular is growing really well, and I need to cut it back and dry some of it. Usually I use it as it grows and don't end up drying it. Do any of you dry yours? If so, how? I've seen several different methods via google, but want some tried and true recommendations.

5/27/2009 9:13:42 AM

Do not dry basil. Dried basil is worthless. Seriously. Of all the herbs, basil is the last one you should ever dry.
Make basil-infused oil or vinegar with extra fresh basil, or make and freeze batches of pesto to enjoy in the fall and winter.

5/27/2009 9:42:23 AM

^ I guess first of all you might want to listen to this guy, because fresh is always far better than dry.

Now, if you want to quickly dry your herbs without using heat you can use damp rid, a plastic shoe box and a small plastic tray with a solid base.


Note:

DO NOT allow the herbs to come in contact with the damp rid. They will soak it up and, while not toxic to my knowledge, it's not something you'll enjoy eating.



This is how to do it:

Put the herbs on a plastic tray with sides and a solid base. Fill the bottom of a plastic shoe box with damp rid (Just enough so that you cover up the bottom of the box). Place the tray with the herbs in it on top of the damp rid and then put the lid on the shoebox. The amount of time required to dry them will depend upon how much you put in the box, how thick the herbs are, how moist they are and how long you leave them in there.

I would suggest checking on them within a few hours of putting them in there the first time you do it, especially if you use a small amount of herbs. These dry boxes will work for weeks without needing to have the damp rid changed as long as you always keep the lid on there. If you leave the herbs in the box for too long, they will get so dry that they'll crumble into powder just by rubbing them between your fingers.

Your mileage may vary, but my friends and I have found this to be an excellent method for drying cooking herbs. We also use the herbs without drying them, in stews and stuff. But if you want them to keep for longer time periods you'll definitely want to dry them.

5/27/2009 9:49:03 AM

Quote :

"make and freeze batches of pesto to enjoy in the fall and winter."

My mom used to do this all the time because our basil plant would just take off. She would get the ice trays and pour the pesto into it and then anytime you wanted to use pesto (esp for tomato sandwiches!) you just put it in a cup and microwave it. It's a perfect portion too!

5/27/2009 11:49:46 AM

^
I'm a big fan of ice-cube tray sauce portioning.

5/27/2009 1:13:52 PM

Anyway sons, the girlson asked for drying tips son, not some god damned cube tips.

5/27/2009 1:43:09 PM

^
Actually, she apparently has an excess of fresh basil and needs to save it.
We're just challenging what seems to be her assumption that drying it is the best/only way to save it.

son

5/27/2009 1:58:31 PM

NOW NOW SON.

I SEE SOME MENTION OF ROSEMARY SON.
MINT SON.
OREGANO SON.
PARSLEY SON.
SON SON.


Anyway son, it looks like we're talking about a lot more than Basil here son. Since non-dried basil seems to be your only expertise son, it looks like it's time for you to go ahead and step out da bar son.

5/27/2009 2:01:37 PM

I use a food dehydrator when I dry my herbs. Sorry, never tired it to in any other way.

5/27/2009 2:23:46 PM

But that would be like......

the correct way and stuff....




We are looking for half-ass, rigged-up solutions here son... NOT SOME FREAKIN FOOD DEHYDRATOR.

5/27/2009 2:26:42 PM

ahahahahahahha

careful before you get suspended. you're in the lounge son.

i'd hate to see you go again. we missed you son.

5/27/2009 2:57:51 PM

I've dried my own herbs pretty simply before. Things like oregano, thyme, rosemary, sage get either hung up or placed on a window screen and left along in a cool dry place, like my old house's utility closet. Things like basil and parsley get chopped up with a food processor and frozen.

Anyone know how cilantro and mint are best stored? I've got a mint plant that's shaping up to be prolific.

5/27/2009 6:52:58 PM

Quote :

"I've got a mint plant that's shaping up to be prolific"

They do that.
Make mint syrup.

Cilantro should be eaten fresh, no matter how much you grow. (salads, eggs, pasta, salsa, damn near everything....)
You can also eat the flowers. (the whole cluster, not just the tiny petals....)

[Edited on May 27, 2009 at 7:20 PM. Reason : ]

5/27/2009 7:17:57 PM

I have dried mint before. I just laid out all the washed leaves and stalks on a clean newspaper and let them dry up for a few days in the living room (room temp 75 F). I don't see why that can't be done with any herb. The method is easy, low no heat, and doesn't take any effort from your part.

5/27/2009 8:20:08 PM

I used to dry mint and roll it with drum.

5/27/2009 8:43:55 PM

thanks, all for the the replies so far, and I'm definitely not set on drying them - just preserving the excess. I think I'm definitely going to freeze some of the basil as pesto in the ice cube trays like you all mentioned. As for the rest of the herbs, if we have any left at the end of the season, I'll definitely try out one of these methods for drying them.

Out of curiosity, Willy, how do you usually use basil-infused oil or vinegar?

[Edited on May 28, 2009 at 10:41 AM. Reason : .]

5/28/2009 10:34:22 AM

Get some air filters, a box fan and some bungee cords.


Place herbs on air filters, stack filters, attach filters to the box fan with the bungee cords. Give it a few hours. BAM! Dry herbs.

5/28/2009 7:45:49 PM

^ dude i was gonna say EXACTLY that

saw it on food network, on alton brown's Good Eats

5/28/2009 8:39:01 PM

5/28/2009 8:59:06 PM

Quote :

"Willy, how do you usually use basil-infused oil or vinegar?"

Oil: salad dressings, pasta oil, sauces, soup, bread dip, pizza base, on tomatoes, marinade, eggplant parmesan, making focaccia, miscellaneous cooking, basic basil flavoring, aromatherapy.....
Vinegar: salad dressings, on veggies and greens, sauces, soup, marinade, miscellaneous cooking...

Basil-infused white wine is also good.

5/28/2009 9:00:21 PM