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Drying Herbs

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Does anyone have a method for drying herbs that doesn't require a dehydrator? I make pesto out of my basil and freeze it, but I also have sage, chives, oregano, several mints, ect. Any input would be appreciated.

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I often dry sage for winter use. I gently wash and pat dry each leaf then, spread out on a baking tray and leave at room temp. for a day or two until they are clearly dry. I sometimes cut the larger leaves in half. They usually turn a bit more gray but not brown. Drying well with something after washing is important I think. Then I put them in a ziplock. When I use them, I crumble the leaves between my fingers.

I am trying a sage pesto recipe today. Or maybe two!

http://www.dlife.com/diabetes/diabetic-rec...esto/r8175.html

http://www.epicurious.com/recipes/food/vie...ge-Pesto-105605

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The easiest way to dry herbs is the old fashion way. I do it every fall before the first frost. I cut the herb stalks and tie several together with string and hang them from the side of one of my cupboards. Within a week or two they're dry enough. I've tried other methods, but simply letting them air dry seems to retain the most flavor. You can take the bundles down and sore them as bundles in a cupbaord once they're dry or rub the leaves off the stalks and store the crumbled leaves in labeled glass jars.

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