For thousands of years, herbs have been used in food preparation and for medicinal purposes. How did those ancient herb enthusiasts preserve their herbs? They dried them. Drying is the best method for ...

Herbs can grow in abundance, which can be a blessing for gourmands. But while basil, cilantro, dill and mint can elevate any dish to new heights, even the most prolific cook can struggle to use up the ...

Once the leaves of thyme are dry, strip them from the branches. Herb leaves maintain flavor best when they are whole, not crushed or ground. Lawrence E. Jenkins - Special Contributor Ann McCormick ...

Learn how to dry herbs at home using just your oven. It’s time for ABC’s The Chew on a dime and Carla Hall is here to put money in your pocket! In this easy step-by-step video above, chef Carla shows ...

Fresh rosemary, oregano, thyme, marjoram and sage are displayed with their dried counterparts. - Thomas Klee/Shutterstock Dried herbs can be one of the most useful weapons in a home cook's (or ...

For thousands of years, drying was the only way to keep herbs from spoiling. Try it yourself—it’s easy, inexpensive and, when you do it at home, requires no chemical additives. It’s important to ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." This might just be the easiest way to dry herbs, including lavender! All you need to do is grab a bunch ...

Hanging bundles of drying herbs add a beautiful touch to any space in your home that has good air movement, warm temperatures, and is not in direct sunlight. Before storing a dried herb, crumble a ...

Tired of store-bought herbs to season your food? Dry herbs can be expensive, but they are a wonderful addition to enhance your food's taste. Not only are they taste enhancers, but they also have ...

For discerning cooks, packaged herbs from the grocery store don’t always cut it. Judging from their flavor and aroma, it seems they were picked by greasy, diesel-powered machine harvesters in some ...

This article originally appeared on ModernFarmer.com. For discerning cooks, packaged herbs from the grocery store don’t always cut it. Judging from their flavor and aroma, it seems they were picked by ...