How to Dry Herbs from your garden

Summer may be over, so now is the time to capture the great flavors from your herb garden!

Whether you've grown basil, parsley, mint or sage, gather a few bunches today, then dry them using this easy technique for home grown goodness all year long!

For best results cut leaves in midmorning - after the dew has gone but before the afternoon sun has a chance to wilt them. Another Plus: Herbs are at their peak pungency in the early morning and will keep their strength when dried.

Wash away any dirt by rinsing the leaves under cold water; let dry on a paper towel. Inspect the branches and pick off any dead or discolored leaves. Then clip away any leaves on the lower part of the branches. Secure the stems in a bunch with a rubber band.

Place herbs in a paper bag upside down: seal the top around the branches using a rubber band. Punch or cut a few holes in the sides and bottom of the bag and hang in a warm, airy room away from the sun. The bag will protect the herbs while they dry and keep the dust away.

Your herbs will be ready to bottle or use in about two weeks, when they are dry and brittle. Remove the herbs from the bag and gently pull off each leaf on the branch. Crush and use immediately or store up to eight months in an airtight container.

* Tip!

To crush your herbs place them inside a bag and go over them with a rolling pin!

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