How to Dry and Store Rumar Farm Herbs

Are you tired of flavourless dry herbs you get from the store? Why not consider drying your own herbs at home. Not only are you preserving the true flavour of the herbs, but you can get the best quality, locally grown organic herbs right here at Rumar Farm. Here are a few easy ways to home-dry herbs.

Air Drying Method

One of the easiest ways to dry herbs at home. It can take a while, but you end up with a purer, cleaner flavour than other methods. Either bundle the herbs or spread them out over racks. Bundles take longer but racks dry faster and with less chance that they rot or mold before being completely dried. Spread individual leaves or sprigs of herbs on a rack or a baking tray lined with cheesecloth. Place in a warm spot out of direct sunlight. Turn leaves regularly about every 12 hours or so and they should dry in 2-3 days. Herb bundles may take a bit more time (up to two weeks) but the drying bundles can be quite beautiful. Hang them upside down in a warm, well-ventilated spot out of direct sunlight.

Oven Drying Method

Quicker than air drying, you need to be careful not to burn the herbs.

Strip herbs from their stalks and lay them out on an oven rack. Set the oven on the lowest possible setting and place the rack in the oven. Leave the door open so that excess moisture can escape and the oven doesn’t get too hot. Dry the leaves for 30 minutes and turn them over once. Continue drying for an additional 30 minutes. Remove and allow to cool.

To store your herbs, discard any moldy herbs and store them in airtight containers, small canning jars or plastic zippered bags work well. Store them in a cool dry spot. Use them up over the winter and make a fresh batch next summer when herbs are in season and plentiful. Dried herbs are best used within a year otherwise they lose their colour and flavour.

Here is what we have in the store this week:

Herbs – Dill, Basil (Thai and Sweet), Savory, Parsley, Thyme, Oregano and Sage

Bartlett and Bosc Pears

Purple Plums

Melons – Black Mountain and Bradford

Zucchini and Summer Squash

Winter Squash – Red Kuri and Delicata

Tomatoes – Canning, Cherry, Heirloom and Beefsteak

Eggplant

Radish- Black, Watermelon

Green Onions

Garlic