***DRYING HERBS***
Some people claim that dried, summer-grown herbs have a better flavor than herbs grown indoors in winter. Most herbs dry easily and retain their aroma.
It's best to dry herbs in a place that's dark and has good ventilation. Depending on the weather, you may also need to use fans or an air conditioner. Drying screens and bunches can be placed in an attic, around the hot-water heater, or on top of a refrigerator. Dry herbs in oven on a baking tray. Set the temperature to 100•F [38•C]. Stir every 30 minutes for 3-6 hours.
Screens allow air to circulate above and below herbs, such as rosemary, and minimize drying time.
Herb bunches, such as lavender, can take up to two weeks to dry, and are best stored in cool, dark places.
AVOIDING DUST:
Place a bunch inside a paper bag of a thin cardboard box, punch a hole in the top for the stems and cut flaps in the sides to increase air circulation.
***STORING HERBS***
The last step in your herb-production process is to store dried foliage, blossoms, roots, or seeds in airtight containers. Or you can freeze them.
Your herbs will store best in glass jars with suction lids or in canning jars with rubber seals. You can also pack them into resealable plastic bags, squeezing out the air before you seal. Crush or strain culinary herbs; use whole leaves and blooms for tea. To freeze herbs en masse, puree with water or oil and pour into ice cube trays.
Store culinary herbs in clean, dry, glass containers; other materials may affect their chemistry.
For flavorsome, decorative ice cubes, freeze individual herb leaves. Store in freezer bags when set.
THE GOOD OIL:
Herbs keep well when stored in oil. Place fresh or dried herb leaves in a glass jar, cover with good-quality olive oil, seal, and store in a dark place.
