Dehydrating Herbs

This is the first year we have had an herb garden. I haven't used much of the fresh herbs but I have been busy dehydrating! I had no idea that they would grow so fast. Here is a picture of the garden.Drying herbs is very easy. Here are a few tips when harvesting. Pick your herbs in the morning. Let the dew dry and pick them before the heat of the day. This is when they have the best flavor. Also, harvest herbs prior to flowering.

You can dry your herbs simply by washing them, patting them dry and laying them on a cookie sheet of some other flat surface and allow them to air dry.

You can tie 5-8 stems together and place them in a paper bag with holes punched in it. Hang up-side-down in a cool dark area for 2 weeks.

You can place them in the oven on a baking pan at 180 degrees for 2-3 hours.

You can also use a food dehydrator. This is what I did. Wash herbs under cool water.Place on trays so that they are not touching. Place setting on low and periodically check to see if they are dry.Store your herbs in an air tight container. I use small mason jars. I have read they can be kept anywhere from 1-3 years. Anyone know how long they are good? I don't think they really go bad, I think they just lose their flavor.

Herbs aren't generally all that expensive at the store. But, it is awesome to have fresh herbs right at your finger tips while cooking. I also love the idea of using dried spices that came right out of my own garden.

Linked to Frugal Friday at Life as Mom.

Dehydrating Food

Another good way to preserve your food is by dehydration. This is a good alternative to canning if you don't have the supplies or time to can. Dehydrated foods also take up less space and is easy to store.

There are many ways to dehydrate your own food. You can use your oven, commercial dehydrator or the sun. We borrowed a dehydrator from a co-worker of Will's. We have been very pleased with the results so far.

To prepare your foods for dehydration first select the best fruits and veggies (or meat if your drying meat) without bruises or bad spots. Make sure the produce is washed well before drying.

When prepping whatever it is that you are drying, for example apples, make sure all your pieces are cut the same size. This way they will all dry at the same speed.

Some fruits, such as apples and bananas need to be treated before dehydrating to prevent browning. You can dip them in lemon juice or ascorbic acid (FruitFresh).

Depending on your method of drying, the size of your pieces and what you are dehydrating, times will vary. You can follow this general guideline here.

Allow your food to cool before packaging. With fruit, allow it to "condition" for 4-10 days before storing it.

Store dehydrated food in air tight Ziplock bags or jars. Store in a cool, dark, dry place for up to 6-12 months.

Linked to Frugal Friday at Life as Mom.