As soon as the weather gets a little warmer I can be seen rushing off to the garden center and inevitably overspending in the flurry of springtime excitement. This year I bought nine different types of herbs. I have used them throughout the summer but as winter approaches I have decided to dry them out in order to extend their life.
To dry herbs cut the sprigs close to the root and then remove from the bottom inch of the stem. I have read it is best to cut them mid-morning. Get rid of any dead leaves and shake them to loose any creepy crawlies that might be hiding. Then bunch the stems together with twine and insert them hanging upside down inside a small brown paper bag. Cut holes in the bag and label them so you know what's what.
Leave these for a few weeks in a dry airy spot. When they are dried out you can break off the leaves and store them in a airtight container, such as a canning jar. You can then use 1 teaspoon of dry herbs in place of 1 tablespoon of fresh herbs in any recipe.
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