There’s an old saying among herbalists: Don’t grow mint unless you want a lot of it. Members of the mint family have a reputation for being overly hearty, which also makes them an excellent candidate for drying since you’ll have an abundance to share. And mint is only one of the many herbs you can dry. In ancient times, dried herbs were commonly sold along trade routes, and merchants used legends about their healing powers to boost prices. Drying was the easiest way to retain flavor, a necessity when traveling through different environmental conditions. For modern preservers, drying is a good way to get organic spices in a relatively short timeframe.

Choosing and Cleaning Herbs

The fresher-is-better mantra also applies to herbs. If you’re growing herbs at home, new growth bears better flavors than larger, older parts. It’s also a good idea to harvest these early in the morning to conserve as much natural oil as possible. Once you’ve purchased or harvested the plants, make sure there are no dark leaves or any pieces that look withered. Remove those pieces along with the stalk. Put the herbs in a colander to rinse and drip dry. The herbs are now ready to be dried using whatever method you prefer.

Timing Is Everything

Oven drying will take an average of three hours. In the microwave, sandwich the herbs between pieces of paper towels and use a low setting for 30-second intervals until the herbs are crunchy dry. Store the herbs in an airtight container. Label it and place it in a cool dark area of the house. In this form, herbs have a shelf life of one year for the best culinary results.