Oven Drying Herbs & More

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by Tim Nauman
Drying screens for solar herb drying are easy to make.

Learn solar drying, dehydrating, indoor air drying, refrigerator drying, and oven drying herbs at home for the freshest homegrown herbs, so you never need to buy dried herbs again.

Of all the various types of foods and ways to preserve them — freezing or canning fruits and vegetables, pickling, curing meat, making cheese and yogurt — dehydrating herbs is the easiest place to jump in. Most herbs contain so little moisture that your job is done soon after you’ve bought or harvested them.

Drying herbs is an economically savvy food preservation strategy, too, because fresh and dried herbs and teas demand high prices at the grocery store.

Your own dried herbs will taste better than store-bought because they’ll be newer and thus more pungent. If you grow your own herbs, you can also choose the tastiest varieties.

When herbs are dried, they are safe from bacteria, mold and yeast, and will remain potent for at least six to 12 months. To remove moisture, all you need is air circulation. Some warmth can also help. The six methods detailed here fit the bill.

  • Updated on Aug 14, 2023
  • Originally Published on Jan 15, 2013
Tagged with: culinary herbs, drying herbs, food drying
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