I’ve spoken briefly before about drying herbs in the microwave, in order to make stock/boullion. Now, as the weather starts to turn, I’m drying what’s left of my annual herbs, and the perenials which die back over winter.
Lovage is amongst the first to yellow, but with its big, fleshy leaves and a celery-like, peppery taste, this forms the basis of most of our winter stews. In order to keep us in lovage over winter, the kids and I gathered as many good leafs as we could and took them inside.
Once washed and dried, we spread them on a microwavable plate and cooked on high for two minutes, stopping half-way through to let the steam out of the microwave in order to speed up the process.
After the two minutes of cooking time, the leafs had retainned their vibrant green colour and wonderful smell, but could be easily crumbled and compacted into a jar.
(The jar in the picture above is actually the mint we dried… I had a brain fart and photographed the wrong container, and it’s too dark to redo it now).
There are many wonderful things about drying herbs this way.
- You can enjoy herbs which aren’t readily available at the supermarket, all year round.
- There is no packaging to dispose of – plastic or otherwise!
- The process is quick and relatively energy efficient – definitely faster than drying in an oven!
- It’s free, aside from the power usage.
- It’s a great way to use up any excess fresh herbs you buy, rather than letting them turn to slime in the fridge.
- Most leafs can be dried in this way. In addition to mint, I’ve also tried camomile greens, nettles and borage. I’m going to try raspberry leaf next summer, too.
- This is a great activity for even very young children to help with – there’s no cutting involved, no hot pans and it’s easy to see results in minutes.
Do you dry your own herbs and teas? I’d love to hear your experiences – why not join me on Twitter?