Drying Herbs   Easier Than You Think

OF ALL THE VARIOUS types of foods and ways to preserve them — freezing or canning fruits and vegetables, pickling, curing meat, making cheese and yogurt — dehydrating herbs is the easiest place to jump in. Most herbs contain so little moisture that your job is done soon after you’ve bought or harvested them.

Drying herbs is an economically savvy food preservation strategy, too, because fresh and dried herbs and teas command high prices at the grocery store.

Your own dried herbs will taste better than store-bought because they’ll be newer and thus more pungent. If you grow your own herbs, you can also choose the tastiest cultivars.


When herbs are dried, they’re safe from bacteria, mold, and yeast, and they’ll remain potent for at least 6 to 12 months. To remove moisture,

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