Other Drying Methods
Dehydrator. If you own a food dehydrator, this is your best option.
Solar Drying. Though it can be done, you need to have the right conditions and, for most of us, just isn’t worth it. Only use the sun if you live in a warm (but not too warm), dry place — days with a temperature lower than 100 degrees F and with humidity lower than 60 percent. Do not place in direct sunlight, because their color and flavor will fade.
Microwave. Though quick and easy, the quality of your herbs will suffer tremendously in the microwave.
Storing Home-Dried Herbs
After your herbs have dried, look for mold and discard any leaves with mold growing on them. Crumble them if needed and store in an airtight jar. Store in a cool, dry place, so they will keep their flavor for as long as possible. Of course they look prettier on the counter, but they keep longest in the cupboard. Use within one year — write the expiration date on the container.
Other Ways to Preserve Herbs
Freezing. Freezing delicate herbs like basil, chives and parsley is a fantastic way to preserve their fresh flavor. Puree herbs with a little water in the blender, pour into ice cube trays and freeze. You can move the frozen cubes to a freezer bag for later use.
Herb Vinegar. Place fresh herbs in a lidded jar and cover with white vinegar. Seal well and let steep for 4-6 weeks in a cool, dry place.
Herb Oil. Not recommended, unless you want botulism. You don’t, trust us.
Herb Butter. Delicious, and so many great variations — a good alternative to unsafe-at-home herb oils.
Fresh Tomato-Basil Soup