Dried Herbs

Name: Dried Herbs
Prep time: 15 min
Total time: 15 min
Ingredients: bunches of fresh herbs, such as rosemary, bay leaves, sage, marjoram, parsley or mint; bunches of fresh herbs, such as rosemary, bay leaves, sage, marjoram, parsley or mint; bunches of fresh herbs, such as rosemary, bay leaves, sage, marjoram, parsley or mint; bunches of fresh herbs, such as rosemary, bay leaves, sage, marjoram, parsley or mint; bunches of fresh herbs, such as rosemary, bay leaves, sage, marjoram, parsley or mint; bunches of fresh herbs, such as rosemary, bay leaves, sage, marjoram, parsley or mint; bunches of fresh herbs, such as rosemary, bay leaves, sage, marjoram, parsley or mint

Preparation info

Difficulty
Easy
Ready in
15 min

Appears in

The Art of Preserving

By Emma MacDonald

Published 2021

About

A supply of dried herbs is useful to add to the cooking pot in the winter months, when fresh herbs are not in season. Pick herbs before they flower on a dry day after the dew has gone.

Ingredients

bunches of fresh herbs, such as rosemary, bay leaves, sage, marjoram, parsley or mint

Condiment
Vegan
Gluten-free
Winter

Method

Wash the herbs, if you like, and dry on paper towels. Dip parsley and mint in a saucepan of boiling water for 1 minute to retain their colour.
Tie the herbs in bunches using string and put in a paper bag, with their heads down and stalks protruding. Tie the ends of the string around the neck of the bag.
Hang the herbs upside down in a warm, dry place