It doesn't have to be summer to get deliciously fresh herbs and spices. Check out this tutorial, and learn how to preserve and dry your spices in the summer for use in those dull winter months.
You Will Need:
* Fresh herbs
* Kitchen twine
* A jar with a tight-fitting lid
Step 1: Clip full stems of the herbs
Use scissors to clip full stems of the herbs you want to dry for the winter. Stems should be at least a few inches long.
Dry herbs that have a sturdy stem, like rosemary, thyme, oregano, or sage.
Step 2: Wrap a piece of twine around the stems
Bundle the stems and wrap a small piece of kitchen twine around the bottoms, about ½-inch from the ends. Tie the twine, but leave 2 inches of twine on either side of the knot.
Step 3: Hang the bundle upside down in a cool, dry place
Use the loose ends of the twine to hang the bundle of herbs upside down in a cool, dry place. Space multiple bundles apart so they aren't touching.
Store dried herbs away from windows, drafts, or heat sources. A pantry or cupboard is a good place for your stockpile
Step 4: Wait four to 10 days for herbs to dry
Wait four to 10 days for the herbs to dry. They should feel crispy to the touch.
Step 5: Pick the leaves from the stems
Pick the leaves from the stems of each bundle of herbs.
Use one-third of the amount called for if you are substituting dried herbs for fresh.
Step 6: Place leaves in a tightly sealed jar
Place the leaves in a tightly sealed jar and label it with the name of the herb and the date. Your dried herbs will keep for about 6 months – long enough to get you through the long, cold winter.