Continuing my quest this summer to set out to make my DIY pantry, I’m planning on using my little patio herb garden to the fullest extent. That means using up herbs that are about to go bad or when I need to make room for new growth to come in. Drying your own herbs to make seasoning is SO easy and cuts down on the cost of buying dried herbs from the grocery store.
Step 1. Cut your herbs and clump them together. Tie them together with a string and leave enough on the ends to hang.
Step 2. Hang them in a cool and dark place. (I hung mine in my utility/storage closet). Somewhere where you’ll remember where you put them and can check on them every so often.
Step 3. Let the herbs dry out for about 1-2 weeks or until the herbs are completely dried through. They should almost crumble when touched.
Step 4. Pull the leaves from the stems of the herbs and add to a mortar and pestle to grind until the herbs are completely ground up.
If you’re making a dry herb rub you can leave the leaves a bit larger.
If you don’t have a mortar and pestle you can stuff the herbs in a sandwich bag and use your hands to smash the bag and the herbs.
Step 5. Get creative with the way you combine herbs such as combining dried basil with rosemary. Or lemon thyme with oregano
Step 6. Add the herb combinations to small containers to store.
I’ll have to let you know how long mine last but I’m guessing they’ll last in a sealed container in a cool, dark place for a few months.