Drying Herbs

I am not often one to get up on my soap box regarding sensational cautions against certain foods. Yet, there have been news stories recently about the nasty things found in dried herbs and spices brought into this country; seriously, disgusting matter no one wants to eat!  I dry my own herbs every year.  Right now I have an over abundance of them and it is time to preserve them.  Years ago, I hung my fresh herbs to dry in a cool, dark spot in my cellar.  That was tedious and time consuming.  Doing this can also attract pests and mold.  Then, I tried a food dehydrator which worked fine.  It is tough to gauge the timing though, and you cannot do that much at a time.  Now I use my microwave.  This is so easy.  The herbs dry quickly and retain their color.  Not only do I have dried herbs all year, I save a TON of money!  Along with basil, thyme, rosemary and parsley that I have pictured here, I will also do sage, chives, dill and oregano.  Another tip: If I do have the need to purchase fresh herbs over the winter, I never seem to need the entire package.  This is a quick way not to throw away what is usually top $ in the winter!

Drying Herbs
really nothing to print!

Cut fresh herbs and remove any large stems.  Wash and dry them.  You can use a salad spinner for larger leaves such as parsley and basil.  Strip all leaves from any remaining stems.  On either a paper towel of paper plate, spread a layer of leaves.  Microwave on high for 20 seconds.  Continue with 20 second intervals until they are dry and crumbly.
That is it!  Store in airtight containers.