The best way to dry herbs, according to Alton Brown

 dried herbs

Dried herbs like oregano, marjoram, and rosemary are staples in the repertoire of many home cooks. Most people purchase the herbs already dried, but it isn't difficult to do it at home, says Alton Brown. He provides a foolproof technique that ensures the herbs retain their green hues

Blanching the herbs is the key to keeping them from turning brown and unattractive, says the celebrity chef. He says that while any herb can be dried, "heartier herbs like oregano, thyme and rosemary tend to hold on to their essential oils even after they've given up most of their moisture. That said chives, parsley and even dill are worth drying if you plan to use them within a month or so."

His unconventional technique uses items available to almost everyone - no dehydrator needed. Instead, Brown uses a box fan, air conditioning/furnace filters, and bungee (stretch) cords. You can stack up to three filters to maximize the available surface area. 

1 Comment

  • ellabee  on  9/5/2017 at 8:19 PM

    I believe that's the rig used in the Good Eats episode on beef jerky. Best for doing a BIG batch of herbs.

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