Herb Gardening - Preserving Herbs: Drying

Some herbs are grown simply for their beauty and fragrance in the garden. But once grown, many herbs are harvested for what they were grown for: medicines, seasonings, aromatics and so forth. That requires proper preservation techniques, usually drying.

There are different traditional methods - bag drying, tray drying, air drying and even a few new ones such as microwave drying.

BAG

Many herbs have delightful flowers, some with seeds which are harvested. For those, one of the easiest ways to preserve is simply let the flower dry over a piece of paper, then curl the paper and pour the seeds into a bag. For leaf preservation there are a few extra steps.

Remove the flowers and roots from the stalk and rinse the remainder, leaving the stems in water to soak for a few hours. This will loosen any soil that simple rinsing wasn't able to wash away. Then put them onto a cotton or paper towel and let them air dry.

Put the plant into a small paper bag, with the (now gone) flower end inside and the stalks protruding an inch or two out of the bag. Tie the bag around the stalks and place upside down. Upside down, that is, from the plant's point of view. In other words, put the bag on its base, with the stems up. Oil from the stems will move by capillary action into the leaves, where they become saturated with flavor or aroma.
In about a week or two, if the air is moderately dry, the leaves will become brittle and easy to crumble. Avoid breaking them at this stage, just separate and place in an airtight jar. Then when you want to use them, they can be put into potpourri or crumbled for seasoning.
TRAY
In tray drying, there's no need to keep the stalks, just the leaf stems and leaves. Clean as above and lay them out without overlapping on the tray, then put the tray into a dark, well ventilated area. Remove the tray once per day and flip the leaves over to ensure even drying. In a few days, they'll be ready for use.

MICROWAVE
If you're pressed for time, you can even dry herbs in the microwave oven. Put the herbs onto a paper towel or a paper plate. This helps absorption better than use of a microwave-safe plate. Set for medium power and microwave for a couple of minutes. The exact time will vary depending on the type and amount of herb, but 2-3 minutes is right for most.

Check the degree of dryness by rubbing a leaf between thumb and forefinger. The leaf should be brittle, crumbling without much pressure. If not, try again in 30 second intervals until you've reached the right dryness for your purposes.

Cautions: At a certain point, you're no longer drying. Microwaves operate by agitating water molecules in food, causing it to heat up and evaporate. After the moisture is gone, you're not drying the plant and may be harming your microwave oven. Also, if the power is too high or the timing too long, you can inadvertently cook the herb. Experiment until you find the right adjustments for your circumstances.