- When substituting dried herbs for fresh herbs use 1/3rd the volume.
- Use 3 times the volume when substituting fresh chopped herbs for dried.
So if a recipe calls for 1/2 teaspoon of dried rosemary, use 1 1/2 teaspoons fresh rosemary.
Best herbs to try to dry
Feel free to try basil too! I just have a strong preference for fresh basil so don’t dry it.
Herbs I typically avoid drying
1. Cut only healthy branches or plant stems down to the root.
2. Remove any diseased, dry, wilted or yellowed/browned leaves. The flavor of plants with yellow or brown leaves has already been compromised.
3. Give the plant a good shake to get off any insects. This type of protein is not particularly tasty.
5. Wash only if absolutely necessary. Use cool water and pat dry with paper towels. Let them sit in a place where they will get plenty of air circulation. Wet herbs mold and rot. A salad spinner works best here.
7. When herbs are completely dry, use a small rubber band and bundle 4-6 clippings together as a bunch. String works well too. As the bundles dry, they will shrink so be sure to check them every once in awhile.
9. Now punch two holes on the very bottom of the bag. The holes need to be about one inch apart. Weave a string through the two holes and tie at the end. This serves as the tie you’ll use to hang the bag upside down. (see below picture)
10. Place herb bundle upside down in the bag.
11.Gather the ends of the bag around the bundle and tie it closed. Just be sure the herbs aren’t too crowded in there.
12.Hang bag upside down in a warm, airy room with lots of circulation.
One last tip….
It doesn’t seem to matter when you add your dried herbs to your food, but fresh herbs should be added in the last 30 seconds of cook time.
What herbs do you like to dry?