Drying herbs - how it works

In the summer months, herbs like mint, oregano or rosemary grow like crazy even in the balcony box. To process the surplus and also be able to season in winter with thyme, sage or savory, dry the herbs. Herbs can be used to refine dishes and season them in a sophisticated way.

With the help of a dehydrator, you are guaranteed to get your herbs dry.

Drying herbs - this is how it works

Marjoram, peppermint, rosemary, oregano, thyme, sage, chamomile, woodruff, savory and lavender are particularly good for drying. All herbs should be harvested before they bloom, as the plants lose flavor during and after flowering.

1. Onthe air:All you need is twine, a rubber band, and a dry, shady place to hang them. Bundle each type of herb into small bouquets and secure the stems with yarn or the rubber band. Hang the bouquets upside down with yarn for three to four days.
2. In the oven: Your herbs can also be dried in the oven, but this is associated with a slight loss of flavor. To do this, chop the herbs before drying and place them on a baking sheet. The ideal temperature for drying herbs is between 30 and 50 degrees. Leave the oven open a crack during the drying process to allow air in and moisture out. Drying in the oven takes about three hours.
3. In the dehydrator: The fastest way to dry herbs is with a dehydrator. Here, too, you should pay attention to low temperatures (30-50 degrees), so that the drying process is as gentle as possible. In the dehydrator, the leaves should be arranged on the individual levels so that they do not touch each other.