Q: I have flat-leaf parsley, oregano, basil and rosemary that Iíd like to dry at the end of the season. How do I do that?
A: A food dehydrator works well for this task, but fancy equipment certainly isnít needed to dry herbs.
For small, fine herbs such as chives or dill, just tie a bunch together with some string or kitchen twine and let them hang to dry. Most herbs will dry in a day or two.
For large quantities, spread them out on a sheet pan and leave them for a week or so in a cool, dry place. Just make sure that the climate is dry and the herbs are washed and thoroughly dried beforehand so they donít mold.
For herbs with larger leaves, such as basil and mint, spread them on a baking sheet and place them in a 200-degree oven until they are dry and crisp, about 10 minutes or so.
Dried herbs should be stored in airtight containers.

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