5 easy ways to preserve and dry your own herbs

When growing season's over, you don't have to switch back to store-bought herbs. These are the easiest ways to dry and keep garden-fresh herbs, so you can have homemade flavours throughout the year.

Large-leaved herbs, such as mint, basil, or marjoram, can be dried in two ways:

• Individual leaves can be picked off and spread on wire racks or sheets of paper towel to dry in a warm dark place. They should be turned frequently for the first two days to dry them rapidly and retain the flavour.
• Alternatively, they can be tied in small bunches and hung to dry on coat hangers, or in brown paper bags, in an airy place.

• Small-leaved herbs, such as rosemary, tarragon, or thyme, can also be hung in bunches in the open. But they dry better if placed in brown paper bags.
• Leave the tops open for the first few days to let most of the moisture escape, then tie loosely closed to keep the herbs clean.

• Many herbs can be dried in the microwave oven, but put 250 millilitres (a cup) of water in with the herbs.
• Power rating of microwave ovens varies, so it's impossible to give exact timings.
• Small-leaved herbs, such as rosemary and thyme should take about one minute, while larger leaves may take up to three.
• You'll have to experiment to find the proper timing for your particular oven.
• A note of caution: if you dry the leaves too much, they may catch fire. Watch out especially for sage, which has a high oil content.

• If no suitable room is available for drying herbs, the job can be done in or on the kitchen oven.
• Exercise care. You're simply trying to dehydrate the herbs, not to cook them.
• Set the oven to its minimum temperature with the door open. Spread the herbs on wire racks or baking trays. Put the racks or screens in the oven, and leave them there until the herbs are crisp — probably about an hour.

• Once the leaves are fully dry, pick them off the stems, but don't crush them yet. Whole leaves keep their flavour better and they are easy to crumble into small pieces with the fingers when you need to use them.
• Don't powder an herb until you need a powder form, or the flavour will be lost. When powder is needed, push the bits of leaves through a sieve, or use a mortar and pestle.
• Store in airtight containers and keep in a dark place. If left in the light, dried herbs bleach to a pale colour and lose some of their flavour.
• Label each jar with the name of its contents and the date of storage. Dried herb leaves seldom keep their flavour for longer than a year.

• The leaves of most herbs should be harvested for drying before the flowers open, when the plants are in bud.
• Gather on a dry day — early in the morning, once the dew has dried, but before the day's heat starts evaporating the essential oils.
• If the leaves are dirty, or have soil splashed on them, swish the stems briefly in cold water, roll in a towel and pat dry.
• Don't put different herbs in the same bag, or close together in bunches. Strong-flavoured herbs may overpower more delicate ones.

Making your own dried herbs is a great way to preserve your garden-fresh flavours. While air-drying is often preferable, you can try the other methods. Just exercise caution to make sure they retain their flavour.

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