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It is such a treat to pop out to the garden and cut a bouquet of fresh herbs to use for your recipe. There is no substitute for fresh herbs from the garden, but dried herbs are a close second.
1. Set them out to air dry. The slow drying process is not only cost-effective and foolproof but can also preserve the essential oils of the herbs, thereby preserving their flavor. Let your herbs dry in warm, dry air for a couple of hours. 2. Hang the bunches upside down to dry. This helps the essential oils flow down from the stem to the herb leaves. 3. Use dehydrator trays. Your herbs will retain their delicious smell, taste, and nutritional benefits when dried in a dehydrator.
It is possible to over-dry your herbs, which can cause a loss of flavor and color, so you’ll want to check in on your herbs every now and then as they dry. Small leaves, like those of thyme, rosemary, or basil, can be dried in about two or six hours, whereas bigger, denser leaf herbs (like sage and bay leaves) may take up to 20 hours or even days to dry out.
Did you know that you can preserve herbs in olive oil for up to three to six months in your fridge and still enjoy that deliciously fresh flavor as if you harvested them a few days ago? Not only will your herbs be well-preserved, but you'll also make homemade herb-infused olive oil in the process! Herb-infused olive oil is excellent for adding a little extra zest to your meals—try adding a drizzle to salad dressings, pasta, and pizzas. Make sure your herbs are dry before transferring them to oil, as they may mold if they are still too damp.
Cooking with salt infused with herbs is a great way to elevate your meals while preserving large amounts of fresh herbs, like thyme, parsley, rosemary, and sage. Lemon zest is often paired with herbs and salt to create a delicious meal topper that elevates any recipe's flavors so much more than regular salt. Wash your herbs, pat them dry, chop them finely, and mix with your salt, garlic, lemon zest—and whatever other flavorings you choose! Get creative and try experimenting with different savory, salty, and spicy blends.
This technique is relatively self-explanatory, but freezing your herbs until you're ready to enjoy them is a surefire way to keep them good well into the winter. Simply give them a quick rinse, gently pat them dry, chop as desired, place them into ice cube trays, and slowly fill with just enough water to cover the herbs. To access them after freezing, pop out a cube and toss it straight into the pan.
Lastly, pickling your vegetables with herbs like basil, oregano, thyme, mint, sage, dill, rosemary, and chives enables you to turn up the flavor and shelf-life of your harvest. Regardless of the combination you choose, this fragrant blend of dried herbs and spices will enhance the flavor of any homemade pickle! You're not spending all that time growing homemade herbs and vegetables for nothing—you want to be able to enjoy them all year round! Following these best practices, your herbs will stay fresh and delicious for months to come. Visit us at Westwood Gardens in Fayetteville, Arkansas, to get growing today!
