• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Jewish Italian Trip
  • Recipe Index
  • Favorite Summer Recipes
  • Contact
  • Subscribe

Danas Table

menu icon
go to homepage
  • About
  • Jewish Italian Trip
  • Recipe Index
  • Favorite Summer Recipes
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Jewish Italian Trip
    • Recipe Index
    • Favorite Summer Recipes
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Dana's Table » Sauces and Staples

    Published: Dec 22, 2011 · Modified: Nov 15, 2012 by Dana Shrager · This post may contain affiliate links

    Homemade Dried Herbs- so easy and wow, the flavor!

    • Facebook
    • Email
    • Print

    Before

    After

    Making your own dried herbs is the best cooking tip I ever received.

    20111222-225834.jpgI have a drawer full of store bought spices. I must confess that I don't replace them yearly. Now they get used much less often since I learned how to dry my own herbs.

    This simple technique is the best cooking tip I ever received.   I learned this tip from Yael, who is a mom at my children's school and a culinary school graduate.  She offered many great tips when she started the school's CSA  program, a weekly subscription to organic, farm-fresh produce. This technique is easy and inexpensive. I was surprised at how much more flavor you get when you use homemade, freshly dried herbs. Try it; you'll see the difference.

    Save This Recipe Form

    Save This Recipe!

    Enter your email below & I'll send it straight to your inbox. Plus you’ll get my monthly-ish recipe newsletter and my free e-cookbook!

    My favorite dried herbs are lemon thyme and rosemary. I also have dried dill, tarragon, basil, and oregano. I dry whatever I have on hand. I often have extra fresh herbs around. I buy them for a specific recipe and inevitably have leftover fresh herbs. Then there's my over-ambitious gardening. All those fresh herb plants look so cute lined up in little pots, except I couldn't possibly cook with all of them. Now the extra fresh herbs don't have to go to waste; I am happy to dry them. Then, I used the homemade dried herbs on whatever I can. I like to take a mixture of dried herbs and put them on chicken, fish, roasted potatoes, roasted root vegetables, or anything really. Freshly dried herbs will make any dish more tasty.

    Ingredients:
    1 or more bunches of fresh, organic herbs from the farmers' market for $1 (or from the supermarket or grow them yourself).

    Directions:
    1. Rinse the herbs.
    2. Lightly pat them dry, and let them completely dry spread out on a paper towel. I
    3. Leave them out in the kitchen for up to a week until the fresh herbs turn to dried herbs.
    4. I store all my freshly dried herbs in one large Tupperware with a lid. I section each kind in a separate pile. You can also store the herbs in small, individual glass jars.

    More Sauces and Staples

    • Spaghetti with fresh tomato sauce garnished with parmesan and basil on a white plate.
      Italian Fresh Tomato Sauce
    • A jar of bright green tahini sauce with a wooden spoon.
      Lemon Herb Green Tahini Sauce
    • Penne pasta with tomato and veggie sauce topped with a sprinkle of cheese.
      San Marzano Tomato Sauce
    • Vegan Almond Ricotta | FoodieGoesHealthy.com
      Vegan Almond Ricotta (Dairy-free) and My Cooking Adventure With Nancy Rose
    • Facebook
    • Email
    • Print

    Reader Interactions

    Comments

    No Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to
    Dana's Table

    Picture of Dana

    Dana's Table is the new home for recipes from Foodie Goes Healthy and Jewish Holiday Cooking. All the recipes you love are in one convenient place.

    I'm Dana, a recipe developer, avid cookbook collector, and food blogger since 2011. I come from a long line of amazing home cooks, and now I've been cooking up healthy-ish family meals and festive Jewish holidays for over 25 years. Grab a chair at the table so I can share my best recipes and strategies with you.

    More about Dana →

    Popular Recipes

    • Golden brown broccoli kugel in a white baking dish with yellow towel.
      Broccoli Kugel
    • Lavash pizza with tomato sauce, cheese, and basil cooked on sheet pan.
      Lavash Flatbread Pizzas
    • Slices of Korean short ribs on wood board with green onion garnish.
      Easy Korean Short Ribs (LA Galbi)
    • A slice of blintz souffle casserole on a plate with strawberry jam.
      Easy Blintz Soufflé Casserole
    • Spinach bourekas on a serving board.
      Spinach and Feta Bourekas (Puff Pastry Appetizers)
    • Slow cooked BBQ beef brisket sliced on a cutting board.
      Slow Cooker BBQ Beef Brisket

    Join My Facebook Groups

    Jewish Holiday Cooking - A friendly, interactive group for sharing holiday recipes and celebratory ideas.

    Jewish Cooking - A group for global Jewish cuisine with members from around the world.

    Favorite Summer Recipes

    • Mini cheesecake bites topped with different flavors of jam.
      Cheesecake Bites (in mini muffin tins)
    • Strawberry salad with baby greens, pecans, feta cheese, and strawberries on a plate with a fork.
      Strawberry Spring Salad with Pecans and Feta
    • Italian Zucchini Latkes on a plate with dipping sauce.
      Italian Zucchini Latkes
    • Banh mi chicken sandwich with julienned vegetables on a plate.
      Banh Mi Sandwich from "The Great Pepper Cookbook" by Melissa's Produce
    • Deconstructed sushi salad with sweet potatoes, mango, carrots, cucumber, and edamame.
      Easy Deconstructed Sushi Salad Bowl
    • Pargiot grilled chicken thighs with Israeli spices on a plate with parsley and lemon.
      Pargiot (Grilled Israeli Chicken Thighs)
    See more Summer Recipes →

    Free eCookbook!

    Get my new eCookbook "The 5 Recipes Every Jewish Cook Needs to Know" when you sign up for my free monthly newsletter.

    Sign Me Up!

    Footer

    As Seen In

    Logos from Jewish Journal, Parade, Orange County Register, Jerusalem Post.
    Logos from Food52, Bob's Red Mills, Ojai Pixie Tangerines, Eating Rules.
    Logos from Huff Post, Mom dot com, Yummly, MSN.

    ↑ back to top

    Contact | Policies and Disclosures

    As an Amazon Associate, I earn from qualifying purchases.

    Images and text may not be used without my permission. 

    © 2011 - 2025 Dana Shrager / Dana's Table, LLC. All Rights Reserved.