Dried Garden Herbs

From the garden

• 4 bunchs tender herbs (basil, parsley, mint, dill, chives), rinsed and dried very well
• 4 bunchs woody herbs (rosemary, thyme, oregano, sage), rinsed and dried very well · these air-dry beautifully in hanging bundles

1. Harvest mid-morning, after the dew burns off but before the sun wilts anything. That's when the oils peak. Rinse briefly, spin dry, and pat with towels until no surface water remains; damp herbs mold instead of drying.
2. Woody herbs (rosemary, thyme, oregano, sage): tie into small, loose bundles with twine and hang upside down in a warm, airy spot out of direct sun. They're done in 1–2 weeks, when leaves crumble between your fingers and stems snap cleanly.
3. Tender herbs (basil, parsley, mint, dill): these brown if air-dried, so lay leaves in a single layer on dehydrator trays at 95–115°F for 2–4 hours (or the oven's lowest setting with the door cracked, checking every 30 minutes) until crackling dry.
4. Test before jarring: a properly dry leaf shatters, never bends. Anything leathery goes back for another hour; underdried herbs spoil the whole jar.
5. Strip leaves from stems and pack them whole into small airtight jars. Crushing now bleeds the flavor out early, so crumble only at the pot. Check the jars for a week; any condensation inside means re-dry immediately.