Drying herbs

Slow drying out of direct sun keeps the colour, flavour and essential oils. Airtight, dark storage keeps out moisture and light, which otherwise fade the flavour, and leaving leaves whole holds flavour longer.

When

Harvest for drying just before the plant flowers, when leaf oils are strongest, on a dry morning once the dew has lifted. For most herbs this is midsummer, roughly June to August.

How

1) Cut healthy, unblemished shoots and shake off any insects; avoid washing if you can. 2) Tie into small, loose bunches and hang upside down in a warm, dry, airy place out of direct sun, or spread thinly on racks or trays. 3) Leave one to two weeks until the leaves are crisp and crumble easily. 4) For seed herbs such as dill, coriander and fennel, hang the bunch inside a paper bag to catch the seed. 5) Strip the dried leaves from the stems and store them whole in labelled airtight jars, away from light and heat. 6) Crumble only when you use them.

Notes

Robust herbs such as rosemary, thyme, sage, oregano, bay and mint dry well. Soft herbs such as basil, chives and parsley keep better frozen. Discard anything that shows mould.