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Drying and storing herbs

  1. There is nothing like fresh herbs, but if they are not available, there is nothing wrong with using them dried, in oil, in vinegar, alcohol or frozen.

How to store dried herbs?

  1. Remove the leaves from the stems and chop it fine, but not too fine because much of the aroma will be lost. Then put it in clean, airtight boxes or bottles. Herbs such as sage, thyme and rosemary remain whole and are later put in the cooking pot, the stem and all, to easily remove them after cooking. Dried bay leaf can also be kept on the stem. All herbs are a true decoration in a tall glass bottle, especially in a dull corner of the kitchen.


  1. Herbs can be frozen quickly and easily. Collect them for this purpose in the morning, wash and shake off the water with care. Bind them in small quantities in a handkerchief and dip it for 1 sec. in boiling water, then rinse for 1 sec. in cold water. Divide the herbs into small plastic bags and put them in the freezer.

How long are herbs stored?

  1. Dried herbs will keep for about a year. In general, the finer the herb is chopped, the faster the aroma is lost. It is therefore important to provide the bottles and jars with the date. Parsley, savory, tarragon and lemon balm cannot be stored for more than nine months. Basil, lovage, mint and marjoram, on the other hand, deliver their scents for at least a year and rosemary, thyme and sage last much longer. [! 165624 => 1130 = 4085!] Drying herbs

  1. All herbs must dry in an airy, shaded place where there is no risk of condensation.

Outdoor drying

  1. The simple way to cut twigs that are tied into a bunch and hung upside down in a light field shed, garage, under a canopy or in an unused room. The drying process takes a week or two, then the leaves feel brittle under the fingers.

Quick drying

  1. The faster drying can take place, the more aroma is retained. Spread the herbs in a thin layer on paper, foil or a piece of cotton over a baking pan and place in a warm dry place behind a stove or in an oven of no more than 50 C. Leave the oven slightly open to to let the moisture escape. Like the slow-dried herbs, they should feel brittle to the touch and of course cool well before being bottled or canned.

A number of herbs with drying method

  1. Herb Drying method Basil Cut twigs on a dry day shortly before flowering. Touch them as little as possible. Hang the twigs in bunches in a warm, airy cupboard or dry them at 38 degrees in the oven. When dry, scrape the leaves from the stems, grind them finely and put them in airtight jars. Dill Seeds should be harvested when they are brown, pluck the umbels and shake out the seeds above paper. Spread the seeds and let them dry without artificial heat. Tarragon Cut the sprigs at the beginning of flowering. Hang them in clumps in the dark at a medium temperature. Scrape the leaves and grind them when they are dry, store in airtight jars. Bay laurel Dry the leaves in layers on plates, in a warm, but not hot place. Press the leaves under books to prevent curling. Keep the leaves in pots. Lovage The leaves, when light green, can be dried in a cool oven and stored in airtight jars. Marjolein Pluck in the morning when the plant is about to flower. Dry in layers in a dark warm place, the temperature should not exceed 38 degrees. Mint Sprigs can be hung in bunches, in a place where they can easily reach. When dry, strip the leaves from the stems and grind them fine. Keep it in airtight jars. Parsley Wash the young parsley sprigs well before drying them. Place on plates and dry in the dark, as soon as possible at a low oven temperature of 38 degrees, keeping the door open. Rosemary Pick the sprigs in the fall, and dry them in the dark on plates in a well-ventilated cupboard. Sage Twigs cut shortly before flowering can be hung in clumps in a well-ventilated place. Drying takes a long time. Thyme Cut the sprigs at the beginning of flowering. Hang them in clumps in the dark at a medium temperature. Scrape the leaves and grind them when they are completely dry, store in airtight jars. Fennel Pick the umbels when the seeds are brown and hang them in a paper bag until they are completely dry. Shake the screens well.

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