drying herbs

There is no substitute for fresh herbs, however, stores tend to sell them in larger quantities than one needs and they certainly don't stay fresh for long. Rather than tossing the leftovers, drying them for later use is an eco-friendly and cost-efficient alternative. The process is very easy Not to mention, they make your kitchen smell fantastic. 

Ingredients and tools:

Fresh herbs

Thread

Scissors

Separate the herbs into small piles. I chose rosemary since I had a lot left after making a chocolate rosemary ganache. The sprigs are rather large so I only used two per bundle. However, if you're using a more slender herb, such as thyme, there should be 3-5 sprigs per bundle. The point is not to overcrowd the herbs for to allow them to dry thoroughly.

Cut a piece of thread about 14 inches in length for each bundle. Tie the bundles at the ends. You want to have enough room before the tie so that the herbs don't fall out, but near enough to the end that they hang straight down. Tie the tail of the thread into a loop. Hang the herbs whereever you'd like and allow to dry for 2-3 weeks, depending on the humidity level. At this time of year in Chicago, you could allow the herbs to dry for less time because of the lack of moisture in the air. It is safest to wait at least 2 weeks, otherwise the herbs may mold.

Once the herbs are dry, strip the sprigs and store in an airtight container for year-round flavor!