Herb Drying-2 -- Not all Herbs are Equal

Comparing one herb to another can be like comparing apples to oranges. Not all herbs are the same, nor should they be dried the same either. Herbs can be categorized as high or low moisture content herbs. This classification will determine which method of storage is best suited for each herb.

High moisture herbs naturally contain a higher level of moisture content. Such examples are basil, cilantro, oregano, parsley, mint and sage. These herbs are suitable for freezing or drying, although freezing is preferred. The real concern with high moisture herbs like Basil, tarragon, and mints is that they may mold and discolor if not dried quickly. Low moisture herbs naturally contain a lower level of moisture content. Examples of low moisture herbs are bay, dill, fennel, sage, savory, and thyme. These you have less concern with drying as long as you keep a good air flow in the area you dry them.

UV rays from the sun and moisture from dew and frost can discolor and severely reduce the quality of many herbs. This is why I recommend you dry herbs indoors in a large empty closet, attic, or unused corner of a room. Sage, thyme, summer savory, dill, and parsley are easy to dry. Basil, tarragon, and mints may mold and discolor if not dried quickly.

Good Growing,
 Dr. E.R. Myers

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