Herbs are easy to grow and make your favorite dishes taste delicious. No wonder herb gardening is one of the most popular warm weather pastimes around. And you can savor your garden’s bounty long into the fall and winter months by drying them, says Amanda Bevill, owner of World Spice Merchants in Seattle, Washington. To do it:
* Harvest herbs at their peak. Pick leaves right before the plant flowers—that’s when they contain the hightest level of compounds that give them their distinctive flavor. Do your harvesting in the morning or evening since the sun’s heat reduces these flavorful compounds. Tip: If you harvest in the morning, make sure there’s no dew on the leaves since this will slow down the drying process.
* Dry herbs slowly. You may be tempted to pop them in the oven to speed up the process, but its high heat bakes away the flavor. Instead, hang spices with stems—such as lavender, oregano and tarragon—in small bunches. And spread out other spices on a screen that allows air to circulate. Put all drying spices in a shady, warm corner of the kitchen away from direct sunlight, which can burn the delicate leaves. Let them sit for about a week. When the leaves crackle between your fingers and fall apart, they’re finished drying.
* Store herbs right away. Put them in airtight jars away from heat and light. You’ll be able to use them for up to 12 months.
[photo: stevendepolo]
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