I do but my technique is something that I made up for convenience and laziness’ sakes. Brown paper lunch bags with the herb name written on the outside. Any unused snipped garden herbs go in the bag. The bags are stored on top of the refrigerator.
This year I’ve got a whole lot of thyme and oregano and I need a storage step beyond paper bag. I’m thinking cute little glass containers. Maybe with some rice on the bottom?
Tell me how you dry and store your herbs, please!
Me too!
Dry them on the stems. A dehydrator will save you a lot of time, and some things don’t dry properly without one. Chives and parsley are better frozen, they lose nearly all flavor dried.
Once they are completely dry, just store them in the smallest glass container you can fit them in.
I hang them in bunches in my attic. It’s so stinking hot up there it only takes a day or two, no need for a food dehydrator or any of that jazz. If I’m really on top of things I’ll store them in mason jars, if not I just let them hang there until I need some, or until next summer when I have new herbs.
King Arthur Flour suggests using the microwave to efficiently dry herbs and leave them looking great. I really have to try this method!