How to Dry Herbs from Your Garden

Drying Herbs Preserves the Summer Flavor and Fragrance for Winter Strews and Soups

If only you could bottle up a summer of delicious aromas coming from the herbs in your garden. Well you can! There are more reasons to dry your summer harvest of herbs than there are blossoms on the chives that bloom in the garden. Cooking with herbs embodies the goodness tiny thyme imparts to hot soup in the cold of winter. Fragrant uses of herbs such as a bowl of potpourri brings summer lavender back to the memory. Decorating with a wide array of dried herbs creates a sense of joy and personalizes home. Preserve your herbs by drying them using simple methods with a minimum time investment. . The basics of harvesting herbs, whether you're using air- drying, oven drying, or using silica sand to preserve them, are the same.

Harvesting Herbs
Herbs are usually ready to be harvested in July and a second cutting in September may be possible. While doing daily gardening tasks keep an eye out for plants beginning to bud, the oils of herbs are at their peak just before blooming and this is the time to begin harvesting and drying. Start by going out early in the morning before the sun has hit its zenith armed with a basket or bag to collect your herbs in and a pair of good sharp pruning shears or a knife to make clean cuts Cut annuals back severely, but leave a 4 to 6 inch stem. The life span of an annual takes place in one season so no growth is needed to store up energy for the next year. On the other hand, perennials require growth to maintain compact, lush plants. Cut not more than 1/3 off the top of a perennial. If you're collecting seeds from plants such as dill, wait until the plant is fully matured and the seed head begins to turn brown. Check leaves for damage or disease, removing leaves that show signs of distress. Shake the stems gently to disperse bugs and dirt clinging to the herb plant.