Victoria is a stay-at-home mom, author, educator, and blogger at Healthy at Home. She currently lives in Colorado with her family.
Maintaining and Drying Your Own Fresh Herbs
I love having access to fresh herbs and being able to add drying my own herbs to my already growing repertoire of homemade foods. With canning my own fruits, vegetables, beans, and meats, freezing, dehydrating, and storing the same, along with my new garden, it only made sense to start growing and drying my own herbs and making my own spice mixes.
I think you'd be really surprised at the sheer benefits of having fresh herbs growing in your home and your backyard besides using them for your cooking and seasoning. Basil is great for keeping bugs, specifically mosquitos, out of your backyard. Rosemary makes a great antiseptic for your homemade dish soap. Lavender is wonderful to use in your clothes dryer, sewn into little pillows as "dryer sheets," and leaves your laundry smelling wonderful. Rosemary and lavender together soaked in witch hazel also make a great homemade bug spray.
The best benefit of all, I think, besides the amazing savings on your grocery bill, is the wonderful way they make your house and your yard smell all year round. Imagine getting compliments from all visiting friends, family, and neighbors on how wonderful your house smells. Coming down the stairs in the morning and the house smelling wonderful is my favorite.
Okay, enough rambling on my part. Let's get to drying parsley, and we can save all of that other stuff for another article.
|Prep time||Cook time||Ready in||Yields|
12 hours 5 min
1 sandwich bag of parsley
- Several bunches fresh parsley
- Pull out your dehydrator. You can get one at Walmart for about $30.
- Whether you grow it yourself or purchase it on sale at the store, you'll need at least a few bunches for this recipe.
- Lay all of your fresh parsley out evenly on all of your drying racks in the dehydrator.
- Put the cover on it and plug it in someplace where children won't pull it down and where it has enough room for air to circulate all around it.
- Turn it on and run it overnight or all day long. You'll know it's ready when it's all dry and crispy.
- It's hard to use dried in branches, so I like to transfer it to my food processor in batches and blend it all up into powder or close to it.
- Keep it in an airtight container or bag, and make sure to label it. It should last in a cool, dry location indefinitely.
Depending on the season, we grow our own different herbs in the backyard in pots, but sometimes we have to buy them at the store, and we like to get them fresh. Fresh herbs are much cheaper than buying them pre-bottled or packaged, and they are also much healthier, with no preservatives or chemicals. Keep in mind, we also purchase from Sprouts, where we don't have to worry about pesticides or other chemicals.
I don't think that anyone can argue that growing your own food is indeed the better path, but so many people don't know how to grow it or don't think that they have the room. It's as simple as putting a small pot on a windowsill that gets some sunlight or keeping a large pot on your front or back porch by the door.
Herbs are super easy to grow and really thrive with a little bit of attention and a little sunlight. But if you haven't gotten there yet, or have no desire to grow your own, your natural grocery stores likely have a huge selection of fresh herbs to choose from. These really come in handy when I need herbs that I'm not currently growing or that are not in season that I need for my various Homemade Spice Mixes.
I've got all kinds of great articles on my Hubpages profile if you're interested in learning more. Be sure to comment and let me know if there's something you want to see and haven't.
© 2018 Victoria Van Ness