Dehydration - making the most of your harvest.

That time of year is already quickly approaching for those that started herbs indoors early. Some of my Basil and Cilantro have already grown enough to begin harvesting, however my tomatoes are a LOOOONG way off to be making sauce, fresh salads, and other delights.   Luckily, with herbs, if you prefer only fresh, you can start them indoors at any time of year, so you can plant on a schedule to always have a pot of your favorite herb ready when you want it. 

(photo cred: thefrugalgirls.com)

For those that plant once a year, yet want to use in cooking all year long, there are several easy ways to preserve herbs by dehydration.   If you do not own, or do not wish to purchase an expensive freeze drier or dehydrator, there are simple ways to experiment with smaller amounts and then if you love it, purchase a dehydrator in the future.  Let’s start with some simple herb drying methods.

Baby Steps:  If you have not planted any herbs, consider starting a pot of some basic varieties and when they reach a decent level of maturity, dry some for future use.  Following are some links for different methods of drying without a dehydrator.  

Microwave Drying:  Basil, Thyme, Oregano, Rosemary, Parsley.  (Cilantro also!)

Drying in the Oven.    This link also includes tips on drying herbs in the Sun.  We live in a dry climate, so drying herbs in the sun is generally quite successful in this area.

Storing your dried herbs is easy as well.  You can use old emptied spice jars, baby food jars, canning jars or purchase new un-used spice jars.  I have found them at local grocery stores or there is a plethora of options found here.

5k:  If you do not own a food dehydrator, consider getting one.  I have memories as a young child of my mother drying fruit in the oven, mostly fruit leather.  She would blend the fruit and spread it on a foiled baking sheet and dry it in the oven.  Our family was not so favored by dried fruit chunks, however many families are and this is an excellent way to try your hand at dehydration prior to purchasing an actual dehydrator. 

Marathon:  My father would make jerky, also in the oven.  We were blessed to sample different types of meat, particularly venison or elk.  (If you know what I mean, you know.)  My son now makes jerky with some of his foul as well during those hunting seasons. So, the possibilities are abundant.

Fruits and Vegetables are easily dried in the oven.  Fruits and vegetables must be cut or sliced thin before drying, they store for many months to be used throughout the winter (or all year) in soups and casseroles or just snacking, especially the fruit!    I have been chopping my peppers and onions from my garden harvest each fall and freezing them for winter use.  If we have a major power outage, I will have a grand time trying to consume all those frozen peppers and onions. Drying is another wonderful method as no electricity is needed to store them.  Maybe some of each method would be a better idea. 

Storage for dried fruits, vegetables and meats is best in air-tight moisture proof containers.  i.e. mason jars, mylar pouches, etc.