Herbs, flavorful herbs: How to use and dry your own

‘Tis the season for fresh herbs. Herbs are always a handy thing to have in the kitchen and of course in the garden. Fresh herbs can add much-needed depth to any dish in many ways.

I like to make oils from fresh herbs, which can be a great addition to numerous dishes and snacks. Yes, I said snacks. Basil oil is a great compliment to a tomato and mozzarella salad or cilantro oil drizzled on top of a fresh fish taco— you really can’t beat that. Oh I’m sorry were you waiting to hear about snacks? Try mixed herb oil drizzled on top of your hummus or mint oil on top of some fresh melon. The sky truly is the limit when it comes to using herbs.

I have recently come to find that I like to either over-purchase or over-pick fresh herbs. I hate to sacrifice such beautiful, lovely smelling herbs to the garbage or compost pile. So recently it clicked. (Yes, it took me a while, but I figured it out.) Why not hang these beautiful bunches up to dry and have jars full of dried herbs? Dried herbs are a great resource when the garden is picked clean or my wallet is running low.

Dried herbs are great for just about anything when it comes to cooking. Meats, vegetables, rice and pastas. I love to throw in dried herbs when I make soups and even when I make mashed potatoes.

Drying herbs is actually pretty simple. The only hard part is waiting. I had all the tools I need for this project around the house. On top of all that, if you don’t want to wait, you can totally use your oven.

Drying strong leaved herbs such as rosemary, bay leaves, thyme and sage can be more successful with hanging indoor drying method. Whereas the tender-leaved herbs such as parsley, basil, mint and tarragon are probably best dried in the oven due to the fact that they are easily affected by moisture and can quickly turn moldy.

I had bunches of fresh rosemary left over from Easter and dried them by hanging them in the laundry room. When hanging herbs to dry be sure to keep bunches equal in size, allowing for even drying times. I found this process very easy — hang and forget, checking occasionally or every time I had to do laundry.

For those of you who are not into dried herbs I will also provide you with the quick recipe for making fresh herb oil. Quick, easy and great-tasting.
When making herb oil think about what you would most likely be using it for and what kind of oil would work best. For example, if you are making a basil oil to top your mozzarella and tomato salad a good olive oil would be best, but if you are making a mint oil to top your melon, the olive oil
would be too dominant, so you should choose a blended oil, such as sunflower oil, which allows the mint to stand front and center.

How To Dry Fresh Rosemary
Tools Needed:
1 bunch of fresh herbs
Kitchen twine
Lunch size paper bags
Scissors
Stapler
Pants hanger (if available, not necessary)
Twist ties (if available, not necessary)
A cool dry place

• Separate the bunch of herbs into smaller, equal-sized bunches. Tie
together with a twist tie or kitchen twine. 

• Tie a 6-10 inch length of kitchen twine to the end of each bunch. Attach the other end to a pant hanger or to a secure place in a cool dry spot.
• For each paper bag you will use, cut small holes in the sides of the bag, big enough for air to circulate but small enough to keep unwanted things out. Place each bag under and over each bunch of herbs, securing with a stapler at the top. If you are having trouble securing, staple the bag to the string, then staple the top opening closed.
• Allow herbs to dry for 5 days or longer if necessary. The herbs should be
free of moisture and no longer pliable.
• Remove herbs from paper bags after 5 days. Using a sheet tray covered with a piece of parchment paper, remove the dried leaves from the stem, allowing the tray to catch the leaves. Pick up the paper with the dried herbs and pour into an air tight container or jar. Label with name of herb and date. Store in a cool dry place, away from sunlight.

Herb Oil
1 bunch of herb of choice
1 cup of oil

• Bring a medium pot of salted water to a boil. Blanch the herbs for less than 30 seconds. The herbs should be bright in color.
• Place the blanched herbs in a high speed blender or food processor. Turn 
on high and proceed to pour in the oil. Add more for a thinner consistency or less for a thicker consistency.
• Store in an air tight container in the refrigerator for up to 1 week.

Photos by Kayleigh Van Vliet Baig

Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.

Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.

Got questions? Recipes? Ideas?

Write to Kayleigh- Click here. 

Look for In the Kitchen with Kayleigh every Saturday on RiverheadLOCAL.com.