More on Drying and Storing Herbs

Dried herbs are so expensive, but they go a long way. How rewarding to grow your own herbs and then dry and store them for later use. You don't have to have a big herb garden. I grow my herbs in large flower pots. Even if you are not a gardener, but you buy fresh herbs, don't let the leftovers go to waste. Dry them for later use.
Herbs should not be sun dried, as the light destroys the natural aroma. Air drying is the most effective method.
To air dry: Tie 6 to 8 stems of one herb variety in a small bunch. Tie a brown paper bag around the bunch to protect the herbs from the light. It is very important that the leaves do not touch the sides of the bag. Make several holes in the bag for vents. Hang the herbs in a warm, dry, airy room or attic. The herbs will dry in 1 to 2 weeks, depending on temperature and humidity conditions.
Believe it or not, you can dry herbs in the microwave oven! Place the herbs on a paper towel and set them on a microwave safe rack. Microwave on a medium setting for 2 to 3 minutes. Check for dryness. The leaves should feel brittle and crumbly. If they are not dry yet, microwave for 30 second intervals, checking after every 30 seconds until dry. This process actually cooks the herbs, but they can be used with the same success as air dried herbs.
Storage: When the leaves are dry after either drying method, shake them from the stems. Crush the leaves if desired, although whole herbs retain their flavor longer than crushed or ground ones. Store the herbs in small airtight containers away from light.
If stored in a cool, dry, dark place, the whole herbs can stay fresh for up to one year. Do not use old herbs. To check for freshness, just rub a bit between your palms. If there is little or no aroma, the herb is stale and not good to use. When ready to use your home dried herbs, crush or chop the leaves to release the full flavor.