As the cool fall weather slowly creeps in, we’ve been grabbing up the last bunches of fresh herbs for this season and drying them out to use through the winter. I decided to make a basic herb drying rack for my kitchen. If I’m being honest, it was mostly because little bundles of herbs are pretty adorable and I thought they’d make a good addition to my decor. Ha! Besides mocktails, I barely use herbs. Grilled cheese, tater tots, and brownies are basically the extent of my cooking. But I’m looking forward to finding some ways to use these herbs this winter!
What you need:
How to make it:
-Collect fresh herbs.
-Cut a piece of jute twine. Tie a loop in the twine leaving one short end and one long end.
-Hold the loop against the bundle and wrap the long end of the twine tightly around the bundle.
-Once you’ve wrapped it around a few times, tie it together with the short end and trim excess.
-Take three equal lengths of string and tie each end securely to the metal hoop.
-Take long ends of the string and tie them together, creating a loop at the top. Make sure that the metal hoop is level when tying this knot.
-Use pliers to close one side of the s-hooks around the metal hoop.
-Hang up the rack and then add the herbs.
A few herbs that are good for air drying:
A few tips:
-Cut your herbs mid-morning, after morning dew has dried.
-Once leaves are completely dry. (Usually 1-2 weeks) You can place herbs in airtight containers (either whole leaves or coarsely crumpled) and store in a cool, dry, dark area to protect color and fragrance.
-Dried herbs are usually stronger than fresh herbs. If a recipe calls for fresh herbs, use about 1/3 of that amount of dried herbs.
-Use dried herbs within one year.