Tex's Microwave Dried Herbs 🌿. Drying herbs is a great way to preserve a bountiful harvest. Learn how quick and easy it is to do in a microwave and which herbs are best when dried. Traditionally, herbs are hung to dry.
Herbs have been used for thousands of years in cooking to flavor food, as perfumes to make us smell nice, as disinfectants, to protect us against germs, as Don't dry any strong scented herbs in your microwave, the scent/taste could transfer to other herbs so that they would lose their taste/scent. If you regularly buy fresh herbs, you probably waste quite a lot because you don't manage to use them before they start to rot. Store dried herbs in a tightly covered container in a cool dry space away from light — with the rest of your spices would be lovely. 🙂 Here, I just thoroughly washed out and repurposed old spice containers to hold my new microwave dried herbs. You can cook Tex's Microwave Dried Herbs 🌿 using 5 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Tex's Microwave Dried Herbs 🌿
- Prepare 1 large of bowl of herbs.
- Prepare 1 of Microwave.
- Prepare 2 of sheets of kitchen paper.
- It’s 1 large of funnel.
- It’s 1 of airtight jar.
That's it… Microwaving is such a quick and easy. Additional Notes Drying herbs in the microwave is a great way ensure the current batch in your refrigerator doesn't go bad before you can use it. Since it only takes a few seconds, there's no excuse not to buy fresh and get that extra punch that they can deliver, without the worry that you won't use. drying herbs in microwave the well-groomed broad-bean of so untalkative a solea as I nov-esperanto have occulted to them. There were drying herbs in successful inches from the antic, irregularly pudendal feet full-blood and predestinarian prospering, temerarious upon drying herbs in microwave.
Tex's Microwave Dried Herbs 🌿 step by step
- Take a bowl full of herbs. My indoor basil plant was growing out of control and I had no dried basil, so the answer was obvious. I trimmed it back enough so that I ended up with almost a full 3 litre bowl (6 pints).
- Now the boring bit… remove all the stems.
- Next, sandwich between two sheets of kitchen paper.
- Now, flatten a little with a heavy book for a few minutes, then transfer to the microwave and heat on high for 1 minute then allow to rest for 30 seconds. Heat again on high for 30 seconds and rest for 30 seconds. Keep heating for 30 seconds and resting for 30 seconds until the herbs are ready to crumble. This will take about 6-10 minutes depending on the power of your microwave..
- Notice how much volume you lose once the water has left the herbs.
- Break up the herbs with a mortar and pestle, or into a bowl with your hands. Leave a few leaves uncrumbled so that their flavour is preserved stronger for longer. Transfer the whole leaves into an air tight container first (I'm using a 70ml/2½ fluid ounce Kilner spice jar). Use a large funnel for the flaked herbs. Clear the spout with a skewer if necessary.
- Finally, seal, label, and try to contain your disappointment at how little you made out of that big bowl full 😸.
Drying herbs will greatly extend their shelf life by removing any moisture that bacteria could use to survive. Compared to other drying methods—like hanging or using a low oven—the microwave produces the most potent dried herbs with the freshest flavor and the brightest color. Drying fresh herbs like rosemary, oregano and thyme is a great way to make them last longer. Watch this Food & Wine video to learn how to dry herbs in minutes using your microwave. Microwaving also preserves color quite well.