Homemade dried herbs

What you need:

• Herbs that you have sown or planted yourself from the garden, balcony or window sill

Dried herbs can be very aromatic

• Fresh herbs from the garden are of course a treat, and anyone who knows a little about growing various herbs busy, can easily and without much maintenance - all year round - about aromatic dried herbs in the Kitchen.

• Incidentally, dried herbs in a glass are also ideal kitchen decorations. However, since dried herbs that are intended for use should be stored in the dark, it makes sense to leave the glass herbs as decoration.

• If you have enough dried herbs and do not need a few strands, you can use the dried herbs as they are as kitchen decorations. However, this jewelry is not indefinitely durable.

Drying the herbs is not difficult at all

Homemade Herbs, such as saffron, nutmeg, parsley, sage, rosemary, etc. cannot be compared in their aroma with the bought ones, and those who have drawn enough can have these wonderful spices permanently.

1. Use young plants to dry as these contain the most aroma. Separate the plants fairly close to the ground so that you have enough style to bind the herbs.


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2. After cutting, you should only shake the plants out using the tips of the plants to clean them. Under no circumstances should you rinse them with water, as this would make the plants mold rather than dry.
3. Now tie the style ends together with a ribbon. Make the ribbon long enough so you can hang the plants, styles up. If you don't have a suitable place to hang it, you can also let it dry on a baking rack
4. Always look for a place to dry that is warm and shady and has no or very little humidity. The attic or similar shelters are often well suited.
5. To prevent dust from falling on the plants during the drying phase, simply put a perforated paper bag loosely over them. Check within a week how far the herbs have dried.
6. When the herbs are completely dry, you can store them in two different ways. Basically, however, the herbs should be stored in dark vessels made of glass, earthenware or porcelain so that the aroma is retained.
7. After drying, you can chop the herbs up and seal them airtight in the dark vessels, or you can leave them as small strands and fill them airtight into dark vessels. The second method protects the aroma even more.
8. It is also not always necessary to separate the herbs depending on the variety. If you want, you can also mix different types of herbs, for example as herbs of Provence.
9. In the beginning, make sure that the containers are tightly closed and that no condensation has formed. If condensation has formed in a herb container, dry the herbs again.