I stink at growing anything that requires dirt, water, and oxygen. I have spent dozens of dollars buying herbs and watching them slowly die in my kitchen window or in a designated “garden.” I didn’t even attempt to grow herbs this year until I went to Kroger last weekend. On my way into the store for a “few items,” I double-backed after I passed this sorry-looking rosemary plant. I mean, it looked half dead, needles falling. It was a Charlie Brown looking Christmas tree. Since it was on clearance I didn’t have much to lose: it was drying out fairly quickly and I decided I was halfway there to having dried rosemary!
A pure coincidence was passing these Ball Culinary Herb Series Dry Herb Jars (this is not a paid endorsement) in the baking aisle. What is it about those dang Ball jars! They are too cute. And, I thought why not merge the ball jars with the (clearance-priced) rosemary plant?
Here are the directions for drying herbs: **
- Wash herbs with a fine mist sprayer and pat dry with paper towel to remove dirt.
- Tie herbs into small bundles with baker’s string. Each bundle should contain no more than 10 stems.
- Hang bundles in a dry, dark and warm (not humid) place with good ventilation.
- Dry herbs for 1-3 weeks or until leaves crush easily between fingers.
Directions Storing Herbs:
- Keep leaves whole or crushed.
- Place whole or crushed herbs in jars.
- Store in pantry or spice drawer up to 1 year
What are you going to try to store or can this season?