Drying Herbs

Drying herbs and using them for cooking is becoming more popular every days. The popularity of HGTV and the Food Network Channel have helped many of us to a higher standard for freshness and taste.

Using the herbs right from the garden to your pot is ideal. Often there is more than enough left at the end of the season, and drying them allows you to cook with herbs all winter long.

Here are some of the common herbs for drying:basil, parsley, dill, lavender,oregano,garden sage, and rosemary.

Each herb has unique characteristics, and sometimes trial and error is needed to see which herbs dry the best for you.

Dried parsley, dill and lavender also make beautiful scented bouquets for your kitchen counter or dining table.

The method of drying herbs shown here is tried and true- used for hundreds of years. Enjoy the simple process as well as the end result.

1. Pick the herb plant on a dry day. Be careful to select only the plants that are disease and pest free.You'll know by looking closely if there is any problem with the plants.

2. Do not wash the plants before drying;they can become rotten and moldy , and then useless for your cooking.

3. Group about 8-10 stems in your hand and tie together with twine.

4. Hang the bunch upside down in a dry,airy, well ventilated room. A closet or cabinet usually works well as long as it's dry.

Leave the plants upside down until the leaves are very dry and crisp.(Usually about 4-6 weeks)

5. When you are certain that all the moisture is out, then you can store the dried herbs in an airtight container.

For one cup pesto , you'll need: