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.
| Herbs keep their aromas intact : | Herbs that lose their aromas: |
| Basil Origano Marjoram Thyme Bay leaves Verbena | Chervil Chives Parsley Pineapple sage |
Conditions to dry herbs successfully
Handling
To reduce handling to a minimum during the drying process:
- Keep the leaves on the stems.
- Group them in little bunches tied with a loose knot.
- For rapid drying, place the large leaves on a grate. Here, we have added a layer of screening to prevent them from falling between the large spaces of the grate.
Heat
As a rule, the higher the temperature the quicker the process. But be careful! Over approximately 35ºC, essential oils evaporate and the colour and flavors deteriorate. Conversely, drying at to low a temperature delays the process and creates condensation, which alters the flavors.
Aeration
Aeration plays an important role in this method. The humidity that is released from the plants must be rapidly eliminated.
Light
Light discolours foliage and diminishes its quality. This is why picked herbs must always be placed in the shade.
Drying methods
Open air drying
Open air drying is the most common of all methods to dry a few small bunches. Depending on the quality of the conditions, fine herbs will dry in about four to eight days with this method. For larger quantities, a simple heating element, equipped with a ventilator, will accelerate the process.
- Suspend them upside down in a shady, well aerated space.
- If necessary, place them in a perforated paper bag to protect them from light and dust.
- Place a clean sheet below to capture seeds. The seeds fall as they ripen.
Dehydrators
There are efficient dehydrators on the market. Some are simply made of superimposed plates over a grate. Others, more sophisticated and expensive, come equipped with a heat source.
Oven
An electric stove is not recommended, because its temperature control can be irregular. When the thermostat comes on, the temperature rises too rapidly and hence, it becomes impossible to maintain a constant temperature, near or below the 35ºC limit needed for drying.
A gas oven with a pilot flame is more efficient. The heat released by the pilot is uniform and sufficient to dry the plants.
- Clean and dry the herbs with a clean cloth
- Place wax paper on the baking sheet
- Lay only one layer of herbs
- Dry three to six hours
Microwave
Microwave drying is rapid, but very delicate, as only a few too many seconds can mean the difference between dried and cooked herbs! Contrary to a convection oven, a microwave oven heats only the water contained in the plant tissues. The paper that wraps the vegetable matter absorbs the water and thus, the plant remains intact.
- About 1 minute: small thyme and rosemary leaves dry in a minute.
- About 3 minutes : mint and balm leaves, which hold a lot of water.
- Sage in particular must be watched because it contains essential oils that burn up at high temperatures.
Air fryer
The air fryer is a great way to dry herbs, and it's fast too!
- Clean and dry the herbs with a cloth
- Place the herbs in the basket, on the grill
- Lay an aluminum foil on top to prevent herbs from getting stuck in the blower
- Set the temperature to the lowest to prevent them from burning.
Storage of dried harvests
- Place in airtight containers, well-marked and store in the dark.
- Do not grind them into a powder.
- In the first week, verify the state of the harvest daily and dry again if necessary.
