Almost everything I cook has a fresh or dried herb in it—and even if you barely cook, I’d bet you have at least a couple of jars of dried herbs in your kitchen. But as I explain this week in my Twice as Tasty column for the Flathead Beacon, drying fresh herbs yourself, whether homegrown or store-bought, is an easy DIY project that will result in far better flavor and cost far less than commercially packed jars of dried leaves.
The column focuses on tips that will help you successfully dry a range of fresh herbs, but the first step may be to grow your own. Many herbs grow well in pots on a windowsill or deck. If you have more space, you can plant many types of perennial herbs now and see them pop up on their own year after year. Some can even grow until they produce seeds that you can save to cook with or to replant, such as fresh cilantro and its seed, coriander. And like sourdough starter, herbs love to be used: the more you cut them to use fresh or to dry, the more they grow and produce.
Learn about drying and using herbs
