Fresh herbs are easy to grow and easy to preserve!
Summer is here and the herbs are plentiful in the garden. Preserving summer’s bounty of herbs is so easy. Purchasing dried herbs in the grocery store can get expensive! So plan ahead and plant a few in your yard or large pots and you will thank yourself when you have the freshest, tastiest herbs to cook with all winter long. 
Which herbs are best to dry?
The most common herbs that are easy to grow, dry well and retain their flavor are TARRAGON • OREGANO • MINT • SAGE • BASIL • THYME. Harvest your herbs before they flower for best flavor.
You don’t need special equipment to dry herbs.
Herbs will retain their flavor best if they dry slowly in a cool, dark place. I use an old window screen to lay the herbs on that allows circulation and put them in my basement where it’s cool and is dark. Newspaper works well too, it will just take a little longer for them to dry. Depending on the herb, they will take anywhere from 2 weeks to 3 weeks to become completely dry. Make sure they are COMPLETELY DRY, you don’t want the possibility of mold growing in your herb jar! DO NOT dry your herbs in the oven even if the temperature is very low.
Strip off the leaves by pulling them off the stem in a downward motion leaving the leaves as whole as possible.
You want to have the leaves as whole as possible to best preserve the flavor. When you are ready to cook, crush the leaves in the palm of your hand before adding to your dish. You should smell the wonderful aroma of that herb immediately!
Store your dried herbs in glass jars, seal them with a proper lid and label and date them.
Glass jars are airtight and will best preserve your herbs. Store them in a pantry or cupboard. Light is damaging to your herbs causing them to loose flavor faster.
