Herbs such as sage, parsley, and thyme are excellent for drying in the oven. Simply distribute herbs on a baking sheet, transfer to the oven, and dry at 100°C/200°F for approx. 2 – 3 hrs. Store in an airtight container for up to 1 year.
The air-drying method takes a little longer that the oven version but will certainly add a rustic look to your kitchen. To extend the life of herbs like rosemary, oregano, mint, or sage, use twine to tie the ends of the branches together and hang in a dry place for approx. 2 – 4 weeks. The herbs can be stored in an airtight container for up to 1 year.
To lock in their fresh flavors, herbs like parsley, cilantro, mint, and thyme can be frozen. Chop your desired herbs, place into an ice cube mold, and fill up with water. Freeze for at least 4 hrs., or overnight. Your herbs can be kept in the freezer for 3 – 6 months and added to soups, sauces, and your other favorite dishes or beverages as required.