Once dried, preserving herbs is simpler and more effective, but still maintains flavor and quality over a long period of time. Housewives can refer to the drying method below to ensure the quality and nutrition of the herbs are maintained.
Dry naturally
Natural drying is the traditional and simplest method for drying herbs. This method is often applied to herbs with thick leaves such as rosemary, thyme or lavender.
To do this, after harvesting, wash the herbs under running water to remove dirt. Then, gently shake the herbs to drain, then form into small bundles and tie with a rope or rubber band.
Hang the herb bundles upside down in a cool, dry place, away from direct sunlight to best preserve their color and flavor. The drying process can take from one to two weeks depending on the weather conditions of the herb.
Oven drying
Drying herbs in the oven is the optimal method that brings the fastest results. However, housewives need to pay attention to adjusting the temperature to avoid causing the herbs to lose their natural flavor.
First, you need to preheat the oven to a low temperature, about 35 - 40 degrees Celsius. Spread the herbs evenly on the baking tray and pay attention to space them apart to help air circulate. For thin leaves such as basil or mint, you can line them with a layer of parchment paper to avoid burning.
Place the herb tray in the oven and keep the oven door slightly ajar to help steam escape. Check frequently while drying to make sure the herbs are not too dry. The time to dry herbs in the oven usually lasts from 2 - 4 hours.
Food dryer
Using a food dryer is also a method to help dry herbs quickly. This method is quite suitable for those who often dry herbs in large quantities.
Start by spreading the herbs evenly on the dryer trays. Set the temperature to about 35 - 40 degrees Celsius and drying lasts from 1 - 4 hours, depending on the type of herb. Check the dryness of the herb by gently squeezing it; if the leaves are crispy and easily broken, it is satisfactory.
Once the herb has been completely dried, the next step is preserving it to preserve its flavor and quality over time.
Dried herbs should be stored in glass jars with tight lids, away from exposure to air and direct light. Choose to place the herb jars in a cool, dry place to avoid mold.
The shelf life of dried herbs can last from 6 months to 1 year, however, to ensure the best flavor, it should be used within 6 months of drying.
