When I moved last year the thing that I missed most about my old house was the herb garden out front. It was so nice just to walk out and clip some sprigs of rosemary or sage and add it to whatever I was cooking. Last spring I decided to choose a spot at my new house and replant. The gratification was instant! Within a month I could harvest. Most (except for the pineapple sage) weathered the winter fine. So this year I decided to dry and store some of my bounty or give it to friends when they visited. I thought you might like to know how I went about it.

My herb garden is quite small. Maybe 15 by 15 feet. Of course my favorites are the perennials and in Atlanta there is a large selection to choose from. Rosemary, sage, chamomile, fennel, thyme, lemon verbena, mint and oregano are all hearty in my zone. The untimely frost we had in late March scared me and some of the new buds died back. But they rebounded with a vengeance and everything looks amazing. Here’s my plan:

1. Because of the humidity I am going to dry my herbs in the oven. This is probably the best choice for herbs like basil, tarragon, mint and verbena anyway. These leaves have a high water content and would likely mold before they could air dry. Some of the more sturdy herbs like rosemary, sage, thyme and oregano can be air dried. But with our moist air I don’t want to tempt fate so I am going with the oven.

2. The best time to harvest herbs for drying is right before they bloom. This is when the leaves have the most oils in them and will maintain their flavor through the drying process. For perennials, cut back about 1/3 of the current year’s growth. You can harvest the perennials several times during the summer and fall. But stop several weeks before the first expected frost so the new growth has time to harden before winter. Annuals can be cut back more severely. And before the first frost you can cut the annuals down to the ground. Cut the branches in mid-morning after the dew has evaporated but before the full heat of the sun. Shake off any insects and remove diseased leaves (and any blossoms if present). Then rinse under cool water. Shake off the excess water and the carefully dry with a paper towel so as not to bruise the leaves. Or if you have the time just let them air dry on a towel.

3. Preheat the oven to its lowest setting (170 - 180 degrees Fahrenheit). Spread the leaves or stems of your herbs out on a cookie sheet or shallow baking dish. I placed them in three layers; first layer north/south, second layer east/west, third layer back to north/south. Then place them in the oven. I did one tray of rosemary and one tray of oregano at the same time. Leave the door of the oven open to allow for the escaping moisture. Every so often check to see that they are drying thoroughly and evenly. You may need to turn the pan midway through the process. The entire drying process will take about 3 hours.

4. After the drying process is complete, carefully strip the leaves from the stems and discard the stems. I have read that whole leaves will retain their flavor longer, but if you like you can go ahead and crush them. Place the dried herbs in an airtight container. Resealable bags, plastic containers or canning jars work great. Store the herbs in a cool, dry and dark place. Sunlight will destroy the flavor and fragrance of the herbs. Check the containers after a couple of days for any moisture. If there is any evidence of moisture, remove the herbs and dry them again. Dried herbs can be stored for years but their flavor diminishes over time. They are best used within a year of drying.