Drying herbs
Herbs are best harvested in the early morning if possible and preferably on a sunny day. This is the time when their aromatic oils are at their best.
Pick the youngest shoots and tie in bunches. Wash the bunch in running cold water and shake to remove excess water. Spread out the herbs on kitchen paper and gently wrap up and unroll several times to remove most of the water. Hang the herbs upside down in a warm, dry airy room. You can keep the herbs clean by wrapping in a muslin bag.
Alternatively, place the herbs in an oven set at 43C (110F) for about an hour.
When the herbs are sufficiently dry the leaves should be stripped off the stalks and broken up into small pieces and placed in airtight containers such as glass jars. Store in a cool, dark place.
Give us your preserving tips and tricks, and don't forget to tell us what you do with them once you've stored them!
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