For thousands of years, drying was the only way to keep herbs from spoiling. It’s easy, inexpensive, and healthier than artificial flavoring methods because dried herbs do not contain chemical additives.
Drying herbs is a great way to extend the flavor of a bountiful crop. It works best with herbs like bay leaves, oregano, rosemary, sage, coriander, mint, and thyme, and there are a couple of methods you can use. The fastest way just happens to involve your microwave.
Drying herbs also extend their shelf life by removing any moisture that bacteria could use to survive. The Microwave Method – Yes, really – It’s a trick. Just in 7 minutes and it’s done.
- Wash coriander leaves and remove any discolored herb or rotten leaves (I like to keep stems as well).
- Dry coriander leaves between layers of paper towels, patting them down gently to remove as much water as possible.
- Lay coriander leaves on a microwave safe tray. Microwave them on high powder for 2 minutes. Check them every 60 seconds to make sure that they don’t get burned. Do three rounds.
- This way the moisture from leaves will evaporate and it will start to dry.
- Now take out the dried leaves and allow them to cool down for 5 minutes.
- Now put dried leaves into a mixing jar (small) and run for 60 seconds (you can crush leaves by hands as well).
- Store in an airtight container in a cool pantry away from light.
Categories: Tuesday Tips