Tex's Microwave Dried Herbs 🌿. Here is how you cook that. Dried herbs are best kept in a cool, dry place, such as a pantry or cupboard at room temperature. See recipes for Tex's Microwave Dried Herbs 🌿 too.
All it takes is two very simple steps to dry herbs in the microwave: Make sure the herbs are squeaky clean first. Wash the herbs in cool water, swishing them around to remove any dirt or dust from the leaves. Lift the herbs out of the water and thoroughly pat them dry with paper towels or a clean kitchen towel. You can have Tex's Microwave Dried Herbs 🌿 using 5 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Tex's Microwave Dried Herbs 🌿
- It’s 1 large of bowl of herbs.
- It’s 1 of Microwave.
- You need 2 of sheets of kitchen paper.
- Prepare 1 large of funnel.
- You need 1 of airtight jar.
The microwave oven can effectively dry out herbs in a span of a few minutes; in contrast, a conventional oven dries out herbs over the course of an hour or more. Despite being the quickest method, drying herbs in a microwave isn't as simple as sticking herbs in a microwave and letting it run. Much like when drying herbs in a conventional oven. After each increment, open the microwave and check the herbs to make sure that they are dry, but not burnt.
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 😸.
Woody herbs will take longer to dry than tender herbs. When the leaves are dried and cool, remove them from the plate, crumble them into small pieces if desired, and store in an airtight container. Delicate and moist herbs like parsley, mint, tarragon, cilantro, chervil, basil, and chives lose a great deal more of their flavor when dried. It simply flies off the herbs along with the water while you're dehydrating them. But that's not to say that these herbs are completely useless in dried form, especially if you use the microwave to dry them.