To dry sage and rosemary, you need to properly prepare the herbs, arrange them for drying, and then allow them to air dry until they are brittle. Here's a step-by-step guide:
Steps to Dry Sage and Rosemary:
-
Harvest and Rinse the Herbs:
- Collect fresh sage and rosemary sprigs, ideally in the morning after the dew has dried.
- Gently rinse the herbs under cool water to remove any dirt or debris.
-
Prepare for Drying:
- Pat the herbs dry with a clean kitchen towel or paper towel. Excess moisture can prolong the drying process and increase the risk of mold.
- Choose your drying method: air drying, using a dehydrator, or using an oven. Air drying is outlined below.
-
Air Drying:
- Arrange on a Drying Surface: Spread the sage and rosemary sprigs in a single layer on a clean, dry surface. This could be a baking sheet lined with parchment paper, a wire rack, or even just a clean paper towel. Ensure the leaves aren't overlapping to promote even drying.
- Cover (Optional): Cover the herbs loosely with a clean kitchen towel or paper towel to protect them from dust and insects. This is optional but recommended.
- Dry in a Cool, Dark, and Dry Place: Place the herbs in a well-ventilated area away from direct sunlight and moisture. Sunlight can fade the color and diminish the flavor of the herbs.
- Allow to Dry: Let the herbs air dry for 1 to 7 days, or until the leaves are fully dry and crispy. The drying time depends on the humidity and temperature.
-
Check for Dryness:
- The herbs are dry when the leaves easily crumble when touched. If they feel pliable or still contain moisture, continue drying them.
-
Storage:
- Once the sage and rosemary are completely dry, remove the leaves from the stems.
- Store the dried herbs in airtight containers, such as glass jars or resealable bags, in a cool, dark, and dry place. Properly stored dried herbs can last for up to a year.
