KJFM NEWS — Garden Talk is produced monthly at the Adair County University of Missouri Extension Center in Kirksville, Mo.

Fresh herbs add flavor and presentation to summertime dishes. Carry those great flavors past the lifespan of your plants by drying excess herbs. Harvest herbs in the early morning when they are at maximum flavor. Prepare them by rinsing with cool water, and shaking off the excess moisture. Herbs can be dried in different ways.

Dehydrator – The best practice is to dehydrate herbs is with controlled temperature and air circulation. Preheat dehydrator to between 95- and 115-degrees Fahrenheit. Place herbs in a single layer on dehydrator trays and dry between 1 to 4 hours. Be sure to read the dehydrator instruction manual.

Air Drying – Tie sturdy herbs like rosemary, thyme, parsley, and sage into small bundles and hang them to air dry. Tender leaf herbs (such as basil, oregano, and mint) should be hung inside paper bags to dry due to higher moisture content since they mold easier. Tear holes in the sides of the bag, suspend the bunch in middle, and close the top with a rubber band.

Microwave drying – only use to dry 1 to 2 cups of herbs at a time. Place herbs single layer in between paper towels and dry for 1 to 4 minutes depending on the wattage of the microwave. Check every 30 seconds to prevent scorching.

Herbs are dry when leaves are crispy and crumble easily between the fingers. Store whole or crumpled herbs in an airtight container. They are good for up to 3 months in the cupboard and up to 1 year in the refrigerator or freezer. When substituting dried herbs for fresh herbs in recipes, use ¼ to ½ of the listed amount.

Sources: National Center for Home Food Preservation. 2014. “Drying.” https://nchfp.uga.edu/how/dry/herbs.html.