The Low-Tech Art of Drying Herbs

(Page 4 of 4)

August/September 2005
By Jo Ann Gardner 
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Dry These Herbs on Screens

To dry these herbs on screens or trays, harvest them and eliminate as much of the stalk and stems as possible. These herbs require more careful handling because they turn yellow or brown unless quickly dried. Cut up foliage in small pieces (chive leaves, basil), leave flowers whole (chamomile) or tear them into florets (chive flowers), and lay them out on drying screens for large amounts, or on cookie sheets set in a just-warm oven for small amounts. Stir daily, then crumble or put through a colander, and store.

Herb

Part to Harvest

Use

Apple mint 

Leafy stems

Cooking, tea

Basil 

Leafy stems

Cooking

Chamomile  

Freshly opened flowers

Tea

Chive flowers

Florets

Crafts or herb mixes

Chive leaves 

Fat early-season leaves, cut up fine 

Cooking

Costmary*

Perfect leaves

Skin-care products, crafts

Dill, fernleaf 

Leaves on short stems

Cooking

Elderberry 

Fresh flower umbels with short stems

Tea

Lovage 

Chopped leafy stems

Cooking

Oregano

Leaves 

Cooking

Parsley, curled

Cut-up leafy stems 

Cooking

Parsley, Italian or flat

Cut-up leafy stems 

Cooking

Rosemary   

Leaves  

Cooking

Roses  

Small whole roses, or petals  

Crafts, jellies, vinegars

Thyme  

Leaves with as few stems as possible 

Cooking

   * Do not consume these herbs

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