Drying is the most efficient, easiest, economical and utilized preservation method.
The principle is simple; remove water contained in the plant as quickly as possible, while retaining the plants flavors and principal attributes. Generally, the flavor and quality of herbs is well preserved by drying.
Which herbs are best suited for drying?
While most herbs can be dried, some varieties retain their flavour better after drying.
| Herbs | Tips |
| Mediterranean herbs: Oregano, marjoram, thyme, rosemary, savory, bay leaf | Their leaves, rich in essential oils, withstand drying very well and retain their intense flavours. |
| Mint and lemon balm | Their fresh, lemony scent persists after drying, making them ideal for infusions and desserts. |
| Verbena | Its delicate aromas hold up well, perfect for relaxing herbal teas. |
| Basil | Although more fragile, quick drying at a low temperature allows it to retain some of its aromas. |
Herbs best suited for other preservation methods (freezing, pesto, etc.):
- Herbs with fine leaves: Chervil, chives, parsley - Their delicate texture and high water content make them less suitable for drying. Freezing is a better option to preserve their freshness.
- Pineapple sage: Its fruity aroma is more volatile and is partially lost during drying.
Conditions to dry herbs successfully
Handling
Handle herbs with care to avoid damaging them and losing their precious essential oils. Harvest them preferably in the morning, after the dew, when their concentration of active ingredients is optimal.
- Keep the leaves on the stems.
- Group them in little bunches tied with a loose knot.
- For large, fragile leaves (sage, mint...), arrange them individually on a rack covered with mosquito netting to optimize air circulation and speed up drying.
Temperature control
The optimal temperature is between 20°C and 35°C.
As a rule, the higher the temperature the quicker the process. But be careful! Over approximately 35ºC, essential oils evaporate and the colour and flavours deteriorate. Conversely, drying at to low a temperature delays the process and creates condensation, which alters the flavours.
Air drying method
Air drying is the most common method for drying a few small bunches. Depending on the quantity and conditions, herbs dry in four to eight days with this method. For large quantities, a simple heating element with a fan speeds up the process.
- Choose a dry, warm place, sheltered from temperature variations, such as an attic, a veranda, or a well-ventilated room.
- Hang the bunches upside down in a dark, dry, and well-ventilated area.
- Wrap the bunches in a perforated paper bag or light gauze to protect them from dust while allowing air to circulate.
- Place a clean cloth on the ground to collect the seeds. The seeds fall as they finish ripening.
Dehydrators: controlled and uniform drying
Food dehydrators offer even drying thanks to adjustable hot air circulation. Drying is faster than air drying, generally between 6 and 12 hours. They can be used to dry a wide variety of foods, including fruits, vegetables, and mushrooms.
- Choose a model with a thermostat for precise temperature control.
- Some models even offer specific programs for drying herbs.
- Stackable tray models are convenient for drying different herbs simultaneously.
Oven: a solution to be used with caution
Electric ovens are not recommended because the temperature is uneven. When the thermostat kicks in, the temperature rises quickly. It is difficult to maintain a constant temperature below 35°C, the limit not to be exceeded during drying.
A gas oven with a pilot light is more efficient. The heat given off by the pilot light is uniform and sufficient to dry plants.
- Clean and dry the herbs with a cloth.
- Spread the herbs in a single layer on a baking sheet lined with parchment paper.
- Leave the oven door slightly ajar to allow moisture to escape.
- Monitor carefully to avoid burning the herbs.
- Allow three to six hours for drying.
Microwave: Speed and vigilance
Using the microwave is quick but very tricky because a few seconds too long and the herbs are not dried but cooked! Unlike a conventional oven, the microwave only heats the water contained in the tissues of the herbs.
- Place the herbs between two sheets of absorbent paper.
- Heat them in short bursts of 30 seconds.
- about 1 minute for thyme and rosemary
- 3 minutes for mint and lemon balm.
- Watch the sage which, because of the essential oils, can ignite at high temperatures.
Air fryer: a modern alternative
The air fryer, initially designed for cooking food, can also be used to dry herbs quickly and efficiently.
- Clean and dry the herbs with a cloth
- Place the herbs in the fryer basket, on the grill, making sure not to overload it.
- Cover them with perforated aluminum foil to prevent the herbs from getting caught in the blower.
- Select the lowest temperature to prevent them from burning (around 40°C).
Storing dried herbs: preserving aromas
- Airtight containers: Store dried herbs in airtight, opaque, labelled glass jars to protect them from light, humidity, and heat.
- Storing whole leaves: Do not grind the leaves into powder before using them, this helps to better preserve their aromas. Crush them at the time of use.
- Storage location: Store the jars in a cool, dry, dark place, such as a cupboard or closet.
- Regular checks: Inspect your dried herbs regularly for any mould.
Drying herbs is a simple and economical way to enjoy their flavours and benefits all year round. By mastering the basic principles and choosing the method best suited to your needs, you can create your own collection of dried herbs and flavour your dishes with unique aromatic notes.
