By Jenna Howard

Week 13

"Now that we are coming to the end of the season, I’m looking for ways to maximize the crops in my garden. I grew lots of herbs over the past few months– basil, thyme, oregano, rosemary, parsley and more! I’m drying all my herbs so that I can use them through the winter. Here are some simple instructions for drying your fresh herbs (long-stemmed & short stemmed)."

How to dry long-stemmed herbs

Harvest herbs in the early morning hours just after the dew has dried off the leaves. (Picking them early in the day will result in a more pungent flavor!)  Remove dirt by gently rinsing cut stems in cool water, then shake off excess water. Gently pick off and remove dead or discolored leaves with your fingers. Gather the stems into small bunches and tie cut ends together with string or rubber bands. Hang bunches upside down in a warm, dark, dust-free, well-ventilated area such as a closet or cabinet. (If dust is difficult to avoid, poke a hole at the bottom of a brown paper bag and place over bundle while drying herbs.) Take down bunches in two to three weeks – when herbs are dry and brittle. Strip leaves from stems and store dried leaves in small jars or plastic bags.

How to dry short-stemmed herbs

It is best to use two clean window screens when drying short-stemmed herbs. Simply place the herbs between the two screens using a brick to keep them together. Follow the same cleaning instructions above for long-stemmed herbs. Choose an area that has good air circulation and does not receive direct sunlight. Turn the leaves periodically to ensure the entire leaf is exposed to air. This process will take about 7 to 10 days. These herbs can be stored in a glass jar or plastic bag as well.