This year the weather has been good for my container garden. In a few weeks it will be so hot that almost all my plants will die. I am going to enjoy garden while it lasts.
I usually make sure to use everything I grow but with herbs it can be difficult because you only need a small amount at a time. This year I have so much sage and oregano and although I use them it is more than I can use while its fresh. This year I am not going to watch my herbs dry in the pots, I dried them in the oven. I believe the best way to dry herbs is to hand them but I am afraid that because of the humidity in Bermuda, I might end up with a moldy mess. Another option is a dehydrater but I can not justify buying something I would not use often.
The process of dry your herbs is quite simple. First cut some herbs with some scissors leaving the plant in tact for more shoots.
You will need to check your leaves and remove any dead or spoilt ones.
Wash them thoroughly and dry in a salad spinner if you have one. Spread the leaves on an aluminium foil lined baking tray.
Set your oven to the lowest temperature possible. Mine will only go down to 170F. Bake for 2 -4 hours.
Or until the herbs are completely dry.
Crush the leaves in the palm of your hands. Store them in airtight containers. I used so empty herb/spice containers that I had.Keep empty herb containers and reuse them for use with your own dried herbs. Share on X
Shelf life will be shorter than store bought dry herbs because we did not add any preservatives. If you make more than you can use, package them nicely and gift them to your friends.
