Cooking with fresh herbs can add a unique flavour to your food. But if you want to dry them and store them for future use, here's a quick guide on what to do -
Herbs such as oregano, rosemary, sage and thyme, which have slightly tougher leaves, can be best used for future use after they are dried.
A dehydrator is the best way to dry fresh herbs. This will help in uniformly drying the herbs. If you do not have a dehydrator, hang the herbs by their stems in a dry, dark pace for five to ten days, until they dry out and you feel the brittle leaves.
Make sure when you hang them, they do not accumulate the dust from the environment. Cover them with a paper bag with small holes punched in it.
Store them as it is in a glass jar which is airtight.
Crumble them just when you want to use them. This releases the fresh flavour and odour.
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