Growing Herbs

I enjoy cooking dishes with fresh herbs; it enhances the flavors of different ingredients and helps meld my meals together. And what could be easier than using home-grown herbs from my own windowsill?

My herb garden and a lovely view of Taiyuan Jie

Drying herbs is really easy once you have them grown to a point where you can cut them. My basil and thyme are doing well enough that I cut and dry them regularly for use in pasta dishes. The rosemary and oregano (bottom middle and right) are taking a bit longer, so I've only cut them once (for this post).

Top: oregano and thyme
Bottom: rosemary and basil

To dry herbs, you will need string, paper clips, and of course, the herbs. Cut healthy branches from the plant and remove any sun-spotted leaves. If you grow your herbs outside, then shake to remove any dirt/bugs and lightly wash in lukewarm water. Dry on a paper towel. If you grow your herbs inside, then refrain from washing if possible; extra moisture will lead to mold and rotting.

Remove the lower leaves from the stems of 4-6 branches to create a bundle. I like using yarn because it holds together smaller branches better (and I have a lot of left over yarn!). 

Tie a knot around the stems at the bottom of the leaves. Make the knot as tight as possible without breaking the stems, as the stems will shrink as they dry. Leave a tail of yarn for tying later.

Bend a paper clip out to allow for hanging. Then, wrap the stems to the paper clip with the yarn, starting from the stems and working up toward the hook you just created. Tie the knot's tail and the extra yarn together and cut excess.

Rosemary ready for hanging!

Hang herbs in a dry, cool place away from direct sunlight. I've strung a line underneath my cabinets to make it easy for access.

New oregano and dried basil

Typically, two weeks is a good enough time to wait before using. I've had some basil hanging for a while and simply pull it down and crumble it in a dish when I want it. The leaves retain the most flavor if you keep them whole right up until you use them. I use about 1 tsp of dried herbs in place of 1 tbsp of fresh herbs (when necessary). When the color is gone, so is the flavor -- so use them up and grow more! :)