To oven dry fresh herbs:
Pull the best leaves from their stems. Wash them, then dry.
Lay one layer of paper towels on a shallow baking sheet. Place the herb leaves on the paper towel in a single layer and avoid overlapping. Cover them with another paper towel and add another layer. Continue to layer your leaves up to 5 layers.
Dry them in a very low oven 170-180 F) for 3 to 4 hours. Leave the door open so the oven does not get too hot.
Watch the herbs very carefully and turn them with tongs occasionally. Remove the herbs from the oven as soon as they turn crisp.
Allow the herbs to cool. Then, store your herbs in airtight containers, preferably glass, in a cool dark location. Herbs retain flavor and medicinal value for years. When ready to use, crumble and add to all of your favorite recipes.
Label your containers with the name of the herb and the date you dried them.
To keep fresh herbs:
Wash herbs in cool water.
Remove dead stems and leaves.
Snip ends and Gently pat dry.
Place stems in container filled with water, do not submerge the leaves
If you change the water daily the herbs will keep for up to a week on the counter.
Cover with a plastic bag or plastic wrap. Refrigerate. Change water if it becomes murky.
- Most fresh herbs will last more than a week when stored this way.
- Do not store basil this way. Leave it uncovered and unrefrigerated.