COOKING, BAKING, PRESERVING
Party Planning for Twins and Free Kids Recipes
Drying Herbs in Oven
Free Potpourri Bead Ornament Recipes
Free Halloween Crafts
Scrapbook Sayings for Twins
Symbolism of Herbs
Valentine's Day Cards
Growing Herbs Guide
Gardening Product Reviews
MAKING MONEY FROM HOME
Online Survey List
Getting Paid to Do Surveys
Stay At Home Mom's-How to make extra money-ebay-mystery shopping and more!
Fill Out Surveys for Money
ORGANIC & HOLISTIC
North Texas Holistic Directory
Herbs for Adhd
Herbs for eczema and psyorsis
Herbs for headaches
SEWING & QUILTING
Sewing Room Construction
Drive-In Movie Theaters
Super Suppers Texas
Firewheel Town Center Garland Texas
Fishing and Bait Recipes
Dallas and North Texas Resources
Shopping Cart Covers
Car Seat Covers
Good Manners Game
Gingerbread House Construction
Photos of Drew
Photos of Mary
Photos of Madeline
Photos of Randy
Bookmark and Share
Drying Herbs in the Oven
Tips for how to drying herbs in the oven
Drying herbs in the oven is an easy and is one of the most
common methods to dry herbs. It is important to note that not all herbs are
ideal for oven drying. Certain herbs such as chives and sage are not recommended
because they tend to burn easily. Either a gas or electric oven can be used to
Wash and pat dry the herbs before preheating the oven to 150 to
200 degrees. The items needed are a cookie or baking sheet and cheesecloth or
brown craft paper.
First line the cookie sheet with the paper or cheesecloth and then place the
herbs on the baking sheet in a single layer. They should not be overlapping or
crowded. The paper or cheesecloth keeps the herbs from touching the metal pan.
Not only could touching the metal cause the herbs to burn and stick, but also
metal has been known to change the flavor of culinary herbs.
When drying herbs in the oven place them on the middle oven rack and bake for
three to four hours. The oven door should be cracked or left open all the way.
This allows moisture to escape as the herbs are drying.
The herbs should be watched carefully, so they do not burn, become scorched or
toasted. For best results, the herbs turn and stir the herbs often. Do not
overcook the herbs because overcooking will ruin the flavor. The herbs are ready
when they appear to be crisp.
Once the herbs are dry, they must be immediately placed inside an airtight glass
storage container. The herbs should then be checked for next few days to make
sure there is not any moisture visible on the glass container. If moisture is
seen, remove the herbs and dry them again. Before re-drying, remove any herbs
that appear to be dark in color, rotten or spoiled.
Herbs can also be dried in a microwave oven. Place the herbs on a paper towel
and cover with a second paper towel. Set the microwave oven on high and dry the
herbs for one to three minutes. Turn the herbs every thirty seconds. Once the
herbs are dry, remove them from the microwave and allow them to cool before
storing them. This method takes less time, but it is not the preferred method.