This is a super-easy way to dry fresh herbs. In my opinion, it preserves the color and fresh flavor must better than other methods I've tried. Bonus: Your refrigerator will smell wonderful!
prep time15 Min
fresh herbs (such as sage, rosemary, thyme, basil, oregano, parsley, tarragon, mint etc...)
cold water for washing herbs
twist ties, rubber bands or tape to close ends of packets
marker or ink pen
How To Make
Lay clean kitchen towel(s) or a layer of paper towels on work surface.
Thoroughly wash herbs under cold running water; place clean herbs on towels.
Inspect herbs and remove, and discard, any leaves or spots that appear brown or blemished.
Pat herbs dry with paper towels; leave on towels to continue to air-dry for up to 1 hr.
Tear off several sections of new paper towels; place on work surface.
Remove leaves from stems; discard or repurpose stems.
For ROSEMARY: Strip the needles from the stem by holding top end of stem with one hand; with fingers of other hand, grasp the stem directly under the top and pull toward the cut end of the stem. Discard stem.
NOTE: You may mince herbs or leave whole, your choice.
Place herb leaves on a section/sheet of paper towel; roll towel up, around the leaves, like a cigarette.
Secure ends using a twist tie, rubber band or tape.
Write name of herb and the date on the bundle.
Place bundles on highest shelf in refrigerator for approximately 2 weeks.
After 2 weeks, open bundle to inspect for dryness.
If not thoroughly dried; re-tie ends and return to refrigerator for a few more days. If dry, empty herbs into plastic zipper bags or spice jars, label and date.
Store away from light.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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