An easy and satisfying project

Drying Herbs in the Microwave is so simple that it is amazing that we don’t all do it more regularly. Or at all.

It did help that I had a bumper crop of oregano this year. The plant needed a major trim so I thought I would combine some of my herbs with some from the grocery store and make my own herb mix also called Fines Herbs. I love that the herbs hold their color when dried in the Microwave.

Are you tired of disgusting herbs in your veggie drawer- all soggy and brown? Well, this trick might help!

Preparing the Herbs

Begin by washing the herbs well and patting them dry with a paper towel. It is okay to slightly squeeze them, since they will be dried anyway.

Strip the leaves off the stems. If the stems are woody then you can pinch near the top of the stem and simply run your fingers down the stem to the base to strip off the leaves. For soft stems, cut or pinch off the leaves. I like to use the freshest parts for my herb mix, so I discard any old leaves and use the newer leaves from the plant.

You can dice the leaves on a cutting board or you can break them up after you dry them in the microwave.

Sandwich the Herbs in Paper Towels

Use a glass or ceramic plate and lay a dry paper towel on the plate. Spread out the herbs in a single layer over the paper towel. Lay a dry paper towel over the herbs and put in the Microwave.

I usually start with 1 minute 50 seconds then check to see if the herbs are dry and crunchy. If any are still soft, even a small clump, then I Microwave for an additional 30 seconds to 1 minute.

Be careful- the plate may get hot, so use a dishcloth or oven mitt to remove from the Microwave. I like to use a heavy ceramic or glass plate for this, because I can cool the herbs over the hot plate to ensure that the herbs are crispy.

Once they have cooled, lift off the paper towel on top. Remove the lower paper towel with herbs from the plate and pour the herbs into a bowl. It’s fun and easy to then crush up the leaves with your fingers to form small particles to use in cooking.

Making Fines Herbs from Herbs Dried in the Microwave

So, I checked my empty jar of Herbs de Provence, which is similar to Fines Herbs, to see which herbs the Morton and Basset Company of San Francisco use. I had some of the herbs listed growing in our garden and purchased the rest from the fresh stock in the produce section at the grocery store. I was amused to see the Morton and Bassett mix listed salt and gluten free among a long list of non added items. When did herbs ever have gluten? Just makes me chuckle when I see these type of things on labels.

I couldn’t find Savory, Chervil or Marjoram, but next year I can plant some of those in the garden from seed. I was happy to find Tarragon and Basil in the grocery store with the roots intact, so I could plant the remaining parts of the herbs in the garden after harvesting some pieces for my project.

Here are the herbs I ended up using in my mix:

• Oregano
• Thyme
• Lemon Thyme
• Chives (definitely chop these up)
• Sweet Basil (most common Basil in Grocery Stores)
• Flat Leaf Parsley
• Tarragon
• English Lavender
• Rosemary
• Sage

I used a handful of the fresh milder herbs – Oregano, Thyme, Chives, Basil, Parsley, and Tarragon.

Then I used a quarter of a handful of fresh Sage, Lavender and Rosemary. These herbs are very strong tasting and can overwhelm your mix and the flavor of your recipes.

I realize the measurement is not exact and handfuls vary but for this recipe it works out fine.

The beauty of making your own mix of herbs dried in the microwave, is that you can vary the ingredients to your taste. It would be fun to make a mix incorporating dried garlic and red pepper flakes for a little zing.

For some other ideas on herb mixes and recipes using herbs- check out the Morton and Bassett website:

Storing Herbs Dried in the Microwave

Store your herb mixture in airtight jars or containers. You can see in this mix that I should have chopped up the chives before drying them. Its hard to break those leaves up even after the are dry, with ones hands or even chopping them.

I put a list of the ingredients in the jar (facing out) so I can remember the mix I used. I made enough for both my daughter and her family and myself. Great to share!

The herbs last a long time when they are stored, but I would make a new batch after 1 year to retain the flavor.

My favorite thing to make with these herbs mixes is Spaghetti with olive oil and butter, parmesan and the herbs sprinkled on top. Again, a really easy meal that is satisfying and yummy. I also add the herbs to soups, sauces, marinades and rubs.

I hope you will try this project out. It is a basic kitchen practice that is very handy to know!

For another fun and easy project using flowers from your garden, click the button above to go to my blog on edible flowers.