Comments on: Preserving Summer’s Bounty: Drying and Grinding Herbs

By: Preserving Summer’s Bounty: Recipes and Tutorials to Keep You Busy Until Thanksgiving | Keeper of the Home

Tue, 28 Jun 2011 22:52:17 +0000

[...] Drying and Grinding Herbs [...]

By: She Pregnant » Blog Archive » Preserving Summer’s Bounty: Considering the Savings

Fri, 24 Sep 2010 20:40:37 +0000

[...] Preserving Summer’s Bounty: Drying and Grinding Herbs [...]

By: She Pregnant » Blog Archive » Preserving Summer’s Bounty: Recipes and Tutorials to Keep You Busy Until Thanksgiving

Thu, 16 Sep 2010 05:18:23 +0000

[...] Drying and Grinding Herbs [...]

By: michelle p. from wa

michelle p. from wa — Fri, 07 Aug 2009 00:47:59 +0000

Hi ladies!
I am curious, when freezing basil, is it better to do it in water or olive oil? Why is it not "ideal" to dry it rather than freezing? My basil is doing wonderfully this year and I don't want to waste any of it. Any and all suggestions are greatly appreciated~!
Blessings to you all!

By: Sarah

Sarah — Fri, 07 Aug 2009 00:43:24 +0000

Thank you for such wonderful instructions- I can't wait to see your additional tutorials on canning! Best wishes for you & your new addition!

By: Jessica

Jessica — Wed, 05 Aug 2009 23:56:30 +0000

I have had success by placing them on a cookie sheet in the oven on the lowest temp with the door open. It only takes about 30 minutes to dry them out (if I remember right. It has been a while). They shrink a bit, but if you need herbs fast, it works well.

By: Stephanie @ Keeper of the Home

Stephanie @ Keeper of the Home — Wed, 05 Aug 2009 15:34:26 +0000

Spinner, it's not necessary to grind them. Sometimes I have stored them whole as well. I just like to have them all ground up and ready to go, but it would probably preserve a little bit more of the flavor if you left them whole or ground them right when you wanted to use them.

And as for my grinder, I just wipe it out well with a cloth in between. The lid I can actually wash in hot water. I find that if I keep it wiped out well (and do it quickly) in between different herbs, it doesn't retain too much in the way of scents or taste. At least, not to me, though some may be more sensitive to it.

By: Brenda@Coffeeteabooksandme

Brenda@Coffeeteabooksandme — Wed, 05 Aug 2009 14:48:23 +0000

I'm going to try drying my lemon balm like that.

Thanks!

By: Spinner

Spinner — Wed, 05 Aug 2009 13:48:09 +0000

I have two questions:
1. Why grind them? Would it be okay to store them dried and whole?
2. How do you clean your grinder in between so that you don't end up with the flavors from a previous herb or spice in the next herb or spice?

By: Laryssa @ Heaven In The Home

Laryssa @ Heaven In The Home — Tue, 04 Aug 2009 22:12:47 +0000

This is the same way I do mine! It works really well. I ended up using small glass jars that I had leftover from salsa or other small food jars. I put my own labels on them and they are working great.