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    Home » 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!

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    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.

    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

    • Lemon Herb Green Tahini Sauce
    • San Marzano Tomato Sauce
    • Vegan Almond Ricotta (Dairy-free) and My Cooking Adventure With Nancy Rose
    • The Tastiest Cooked White Beans
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    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.

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