How to dry herbs

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Drying herbs ensures that herbs last longer and can be used throughout the year.

Many herbs that can be freshly picked in the garden can be dried. Common herbs that are dried include sweet basil, oregano and rosemary.

The drying process itself is relatively easy provided a couple of key rules are followed.

It is important that the herb leaves are separated. If they are kept together with the branches or twigs, it can reduce the air flow and result in damp.

There cannot be any dampness or moisture around your herbs, or they will become susceptible to mould. This will ruin your herbs.

Find a nice, dry spot that will not get any moisture. An unused cupboard can be a good option. Generally, a place that is out of the way and not in sunlight is best.

Cake racks are a great option to stack herbs up, encouraging air flow. See the picture above.

Depending on conditions, it may take several weeks or more than a month to completely dry out your herbs. Check on them intermittently.

Once dried, pack your herbs in an airtight container for later use. The dried herbs should last months - if not years.

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