How to Dry Herbs to Spice Up Your Cooking!

      Besides growing herbs for tea, I’ve  started to also grow some basic kitchen herbs  like basil, oregano, rosemary,  sage, and chives.   A few years ago a grocery store magazine had an article about the most common herbs that people use in their cooking.  This article also talked about the health benefits of these herbs. I didn't know until I read this that these kitchen herbs were used centuries ago as common cures.  I'm adding that information here just in case you're interested!  I cut this article up and made them into labels for my spice jars.  

 

1.  BASIL: I love basil for cooking both Thai  and Italian food.

In the kitchen:   The article says it’s a member of the mint family  and goes well with tomatoes, onions, and garlic,  As a spice it blends well  in dishes with rosemary, sage, and oregano.

Extra health benefit:  Put 1 -2 teaspoons in hot water and cover for 10 minutes.  Used for aiding digestion, an uplifting tonic, and for colds because it is a natural anti-bacterial! 

2.  ROSEMARY:  Is an evergreen shrub that is also a member of the mint family, and you can grow it year round.  It’s been used since about 500 BC as both a spice and for health purposes. 

In the kitchen:  The article suggests adding it to soups, salads, and meats (especially lamb), and vegetables.

Extra health benefit:  Put 1 -2 teaspoons in hot water and cover for 10 minutes.  Used for colds, flu, digestion, and headaches.

3.  OREGANO:  It’s Latin name means “joy of the mountains.” 

In the kitchen: The article says to add it to anything with tomatoes, certain vegetable dishes, and lamb,  but they encourage you to taste as you go because this herb can easily overwhelm the flavor of a dish. 

Extra health benefit: Put 1 – 2 teaspoons in hot water and cover for 10 minutes. Used mostly for different kinds of coughs.  The article says this herb is also a great antiseptic.

4.  SAGE:  The write up on sage begins by saying “Versatile doesn’t begin to describe sage.  It’s an anti-bacterial, anti-inflammatory, antioxidant-rich herb that also happens to taste terrific.  Sage has been a culinary and curative staple for at least 2000 years making it good for more than turkey stuffing.”

In the kitchen:  Because it’s a digestive aid, it works well with fatty meats like sausage, lamb, and pork.  It’s also delicious with tomatoes, potatoes and bean dishes.  The article suggests combining it with the supplementary flavors of garlic, oregano, and rosemary.  Add sage to the end of your cooking to bring out its fullest flavor.

Extra health benefits: Put 1 -2 teaspoons in hot water and cover for 10 minutes.   Use for digestion, to reduce pain, and help reduce stress. It can also be beneficial to gargle with the tea to soothe a sore throat.

DRYING & STORING KITCHEN HERBS

  I dry these herbs just like I do peppermint, lemon balm, and the other herbs I make into tea.  If you want to learn about that, you can check this other blog I did last summer called How to Dry Herbs to Make Herbal Tea. 

1. Cut the herbs before they flower.  It's better to do this after the dew has dried and the sun isn't too hot.

2.  You don't need to cut the entire stem off, some plants continue to add more growth.  Trim off any diseased or damaged leaves. Shake off to remove any insects.

3.  If you're hanging to dry, About Gardening says you can bundle 4-6 branches together and tie with string or a rubber band.  Then put some holes into a paper bag and place the herb bundle upside down inside the bag.   Don't forget to write down what's in it! 
Check it periodically.  They should be dried in about 12-14 days.

4.  I usually set my herbs on plates to air dry in  a dish cupboard on in a darker, well ventilated area, and I let them dry them for 10-12 days.

5.  You can store your herbs in plastic containers, but I like to use glass jars.  Herbs that are stored whole will retain their flavor longer.  Label and date the jars.   Dried herbs are best used within a year. As the herbs start to lose their color, their flavor also starts to decrease.  

6.  Store your jars in a dark place. Always discard any herbs that show any signs of mold.

7.  Remember when using herbs for cooking, 1 teaspoon of dried herb equals 1 tablespoon fresh. 



Other Blogs on Making Herbal or Flower Teas:


How to Dry Herbs to Make Your Own Herbal Teas

How to Brew Up a Cup of Medicinal Herb Tea

5 Great Uses for Dried Lavender

Drying Roses & Making Rose Tea

How to Make Calendula Tea, Calendula Oil & Salve