Drying home-grown herbs
HERBS taste best when homegrown and freshly picked, but the flavours are strongest early in the year, and many are not evergreen so won’t last through winter. However, the plants can produce spectacular crops in spring and summer and there are several easy ways to preserve them.
Air-drying
The simplest method is to air-dry your herbs. This involves laying picked leaves flat on kitchen paper, or hanging small bunches in a cool, airy spot. Drying takes about two weeks.
Woody herbs, including sage, thyme, oregano, marjoram, rosemary and bay, are the best subjects for air-drying as they don’t have a high moisture
