Welcome to Iowa Public Television! If you are seeing this message, you are using a browser that does not support web standards. This site will look much better in a browser that supports web standards, but it is accessible to any browser or Internet device. Read more on our technical tips page.

Iowa Public Television

<p><strong>Note:</strong> If this video does not play, you may need to download the free <a href="http://www.macromedia.com/go/getflashplayer">Flash</a> video plugin for your web browser.</p> <p><a href="http://www.macromedia.com/go/getflashplayer" target="_blank"><img alt="Get Adobe Flash Player" src="graphics/plugins/get_flash_player.gif" border="0" height="31" width="88"></a></p>
  • P. Allen Smith's Garden Home

P. Allen Smith's Garden Home | How to Dry Herbs | PBS

Duration: 02:12
Program: P. Allen Smith's Garden Home

So you planted herbs this summer, tended them with care and now you are ready to harvest them for use in recipes. While fresh herbs are e delight, don't forget to dry some too.

Drying herbs is a simple process and really doesn't take much time. You can air dry herbs by suspending them in bundles but I prefer to use the oven. It's almost instant gratification, leaves won't get dusty and I don't have to worry about finding a good spot for the process.

To get started gather herbs in the early morning after the dew has evaporated but before the sun gets too intense. wash them and completely pat dry. Remove the leaves from the stems and spread them on a cookie sheet or a recycled aluminum tray. place the herbs in the oven heated to it's lowest temperature for several hours and check them regularly.

Once dried, just crush or crumble them and place in airtight jars that are labeled and dated. store your dried herbs in a cool, dark place.

Here's a recipe for an all-purpose mix that's good on meats and vegetables, the ingredients are:
1 teaspoon of black pepper
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons dried thyme
1 tablespoon dried rosemary,

Mix all the ingredients and place in an airtight jar, this recipe makes about 1/2 cup, after six months to a year fresh herbs lose their flavor. if the fragrance is still strong, the herbs are still usable and viable.



Post Date: October 26, 2010