Parsley, sage, rosemary, and thyme

Herb gardens are generally easy to establish, with the benefit of several plants being perennial (coming back year after year without replanting.) I foolishly dug out a patch of garden thyme when I moved into this house before I realized what it was; now I'm trying to get a new patch established. My neighbour had managed to get a perennial oregano plant to take root, and that is my next goal. For now, I have chives. I also planted my first dill patch this year. We'll have to see how that goes.

Fresh herbs are a delight to add to any dish. But if you are fortunate enough to have a good crop, don't let them go to waste. Herbs are simple to dry, and can be stored in any airtight container.

You can use a dehydrator. That is what they're made for. I prefer a quicker method.

Line a cookie sheet with parchment paper. Wash your herbs thoroughly and dry with a clean dish towel. Clip any large leaves off the stem, or else they take a very long time to dry. Set your oven to 215F (about 101 C). Insert the tray and let them bake for about 20 minutes. At that point, check for dryness. The leaves should snap and crumble. The above photo shows parsley crowded on to the sheet. I should have done it in two batches, as it took almost twice as long as normal to dry. If the leaves are throughly dried, close the oven door and leave them inside till they cool.

Remove the rosemary and thyme leaves from their stems and store in airtight containers. (The same goes for oregano and mint leaves.)

We use our dried herbs all year long. Next year, I'm going to try to grow lavender (again, because I killed the plant I bought before I even got it in the ground this year) so I can mix my own Herbes de Provence.