So many recipes call for fresh herbs, and I LOVE fresh herbs. Meals taste so much more fresh and look so much more appealing with a little fresh greenery. I also enjoy having a little herb garden in my kitchen, but they grow so quickly, I run out of things to use them in, so I’m very excited to use this trick when the time comes. The only issue is, you can’t buy the exact amount needed, and there’s always leftovers. So here we are, saving the herbs, and it couldn’t be easier!
One thing I questioned before trying this was if I should leave the stems on when baking. So I did some research. What I found was that the flavor actually gets more enjoyable as you go down the stem on cilantro, but on parsley, it gets quite bitter, so it’s better to only bake the leaves.
What you need:
Baking sheet
Fresh herbs (we used fresh parsley and cilantro)
How it works:
Preheat oven to 180 and place herbs on baking sheet in a single layer. Place in the oven and bake for 3 hours, or until herbs are completely dried out.
Remove sheet from oven and use hands to crumble herbs. Place in airtight containers and save for up to a year.
And that’s it! No more wasting herbs, and you can feel proud of the dried herbs you use in other recipes because you did that!
Comments