Drying herbs is a great way to extend the flavor of a bountiful crop, and it's quick and easy to do in a microwave oven. The best herbs for drying are rosemary, bay leaves, thyme, and oregano.
- Wash herbs in cool water, swishing them around to remove any dirt or dust from the leaves. Lift herbs out of the water and pat them thoroughly dry with paper towels or a clean kitchen towel.
- Lay herbs in a single layer on a microwaveable plate and microwave in 30-second sessions, turning the leaves over between each session. Repeat until leaves are completely dry and brittle, usually within 4 to 6 sessions.
- Store dried herbs in air-tight containers.
Note: Don't bother drying fragile herbs like parsley or basil. Tender leafy herbs loose too much of their flavor when dry. Try freezing them instead – find tips below.
