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Drying HerbsHarvesting at the right time is important. Herbs are best harvested just before they come into full flower - this is when the volatile oils are at their greatest, giving maximum flavor and fragrance. Early morning, before the sun is hot and after the dew has dried is the best time. So gather your herbs and then wash and dry them - rinse in cold water and drain on paper towel - they must be totally dry. Gather 5 to 8 stems together and tie them into a bundle. Place them into a brown paper bag with the ends protruding a few inches. Hang the bag in a warm, dark place - airing cupboard is probably best - it needs to be 70 to 80F. It will take two to four weeks for the herbs to dry, depending on the fleshiness of the leaves. This is one method of air drying - you could hang the bags in your kitchen or conservatory if you prefer - or a shed or garage. It may be that your kitchen is too humid - your conservatory gets too hot and your shed or garage too cold. You might need to experiment over a season or two when drying herbs - you will eventually get it right. When the herbs are dry, then rub the leaves off the stems or crumble them and store them in airtight jars - do label them. Personally, I'm not keen on this method - it takes up to four weeks to find out if it's worked - by that time, your herbs have probably stopped growing - I prefer freezing or keeping them growing through the winter.
For an explanation of gardening terms that you might not understand, please check out the Growers Dictionary section.
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