DIY with Le Creuset: How to Dry Fresh Herbs

Drying your own herbs is one of the easiest food preservation techniques around – simple enough for even the most novice cook to attempt. The results will taste better than any store-bought variety owing to their pungent freshness, and allows you to create your own custom herb blends for maximum effect. Here’s how to savour some home-grown flavour throughout the seasons!

STEP-BY-STEP

STEP 1
Select the herbs you’d like to dry. Using a pair of kitchen scissors, harvest these freshly grown herbs from your Le Creuset Herb Planter.

It’s important to pick herbs at the right time – ideally, this would be just before they start flowering. Almost all herbs can be dried in one form or another, but those with stronger leaves tend to be the easiest to work with. We recommend herbs such as rosemary, lavender, sage, rosemary and thyme as these tend to hold their shape and colour better.

STEP 2
Clean the herbs if needed. In a Le Creuset Berry Colander, gently rinse them under cool water, using the least amount of running water possible to avoid bruising. Shake over the sink to remove excess moisture, then discard any leaves that are wilting or have blemishes and imperfections.

STEP 3
After the herbs have been washed (if necessary), tie the sprigs into small bunches using some string – about halfway up the stems and not too tightly.

Hang the bunches up to dry, leaves downward, in a sunny window or any well-lit area with good air circulation. Any moisture will cause mouldy, discoloured herbs. Allow several days to dry, depending on the size of the branches and humidity. To test if your herbs are fully dried, crush a few leaves in your hand. They should be crisp and crumble easily.

STEP 4
Your dried herbs are ready! Use straight away or store away in an air-tight container for another time. Once herbs are dry, they will remain potent for at least six to 12 months.

USES

Cooking
When using dried herbs in recipes that call for fresh, keep in mind that the oils in dried herbs are far more concentrated. A classic bouquet garni easy way to add depth to various dishes, including casseroles, stews, and soups.

Infused Oils
Herb-infused olive oil makes a fantastic salad dressing, and is equally as special when drizzled over a pasta dish, or simply served along with chunks of focaccia as an appetiser. Add the dried herbs to olive oil in a sterilised, sealed bottle and leave to infuse for a few weeks.

Flavoured Butter
Flavoured herb butter is one of the easiest possible ways to add a delicious taste to everything from blanched seasonal veggies to seared steak, lamb chops and line fish, or even to pep up your sandwiches!

Herb Salt
A homemade herb salt should be a pantry staple, especially as it takes grilled or roasted meats to another level. Try thyme and rosemary with granulated garlic and sea salt. This fragrant seasoning is the perfect gift for your foodie friends.

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