The Art of Preserving Herbs
— By Lali Constantino, UMaine Extension Master Food Preserver Volunteer
Drying is one of the most ancient and cost-effective methods for preserving food. This simple technique relies on the natural energy of the sun or the dry heat of a hot summer day. You can easily do it by hanging herbs in a warm, shady spot in your kitchen or another well-ventilated area. In addition to being inexpensive, dried herbs require less storage space and can be kept at room temperature for a long time. While they don’t necessarily need to be refrigerated once dry, you can put them in the fridge or freezer to extend their shelf life even further.
Living in Maine has definitely given me a preservation-minded perspective. When I’m harvesting herbs and flowers from my kitchen garden, I love picturing a warm cup of tea on a cold night or a hearty noodle soup filled with the aroma of thyme. That’s why I make an effort every summer to grow herbs that will stock my pantry all year long, providing me with the peace of mind that comes from knowing they’re free of harsh chemicals or the microplastics sometimes found in store-bought tea bags. I also enjoy sharing mixes of my homegrown herbs with friends and family, or making my own moisturizers by infusing calendula, lavender, and chamomile into coconut oil.
The technique for drying herbs is both easy and practical. While electric dehydrators are widely available and not too expensive, you don’t need one to get started. You can simply use a mesh screen or hang small bouquets of herbs to dry. Before you begin, be sure to wash your herbs and pat them dry with a paper towel.
I personally own a dehydrator, but I use different methods for different herbs. For delicate flowers like chamomile and calendula, I spread them in a single layer on the dehydrator trays and just let them sit on my counter for about five days without plugging it in. For lavender, I prefer to make small bouquets and hang them in my kitchen cupboard. For chives, thyme, oregano, and holy basil, I use kitchen scissors to chop them, place them in layers on the trays, and run the dehydrator at 120°F for 6 to 8 hours. Once they’re fully dry, I label them and store them in jars, ready for future use. With just a little effort, you can enjoy the fruits of your labor and a taste of summer all year long.