Hanging Herbs "In" to Dry

     Take advantage of summer’s abundance in the herb garden by drying your herbs, then add the intense flavors to your culinary dishes throughout the year.  This simple, hanging technique works well for: bay leaf, lavender, marjoram, oregano, rosemary, sage, tarragon, and thyme.  (It does not work well for basil, chives, or parsley.)

Cut herbs in the early morning. 

Rinse in cold water and bunch them with tightly wrapped rubber bands.

Use clothes pins to attach the bands to hangers.

Hang in a cool, dry, dark place for two to four weeks.

When the stems and leaves are "crisp", remove the bands.

Slide fingers along the stem to remove leaves, or buds, letting them fall into a bowl.

Gently place herbs in recycled herb bottles or small canning jars without crushing the leaves.

Label with name and date, and store away from light for up to a year.

   

Crush the herbs when you're ready to use them for the strongest flavor.