Tex's Microwave Dried Herbs 🌿. Dried herbs are best kept in a cool, dry place, such as a pantry or cupboard at room temperature. However, if the room temperature is always quite humid or hot, keeping the dried herbs in an absolutely airtight container in the refrigerator may help their flavor to keep for longer. All it takes is two very simple steps to dry herbs in the microwave: Make sure the herbs are squeaky clean first.

To remove moisture, all you need is air circulation. Delicate and moist herbs like parsley, mint, tarragon, cilantro, chervil, basil, and chives lose a great deal more of their flavor when dried. It simply flies off the herbs along with the water while you're dehydrating them. You can cook Tex's Microwave Dried Herbs 🌿 using 5 ingredients and 7 steps. Here is how you cook that.

Ingredients of Tex's Microwave Dried Herbs 🌿

You need 1 large of bowl of herbs.
You need 1 of Microwave.
It's 2 of sheets of kitchen paper.
It's 1 large of funnel.
Prepare 1 of airtight jar.

But that's not to say that these herbs are completely useless in dried form, especially if you use the microwave to dry them. You don't need a fancy dehydrator, all you need are clean, dry, fresh herbs, some paper, and a microwave. You likely have everything that you need to dry flowers already in your house. Here's what it takes:. you can use this same method to dry herbs, as well, but if you're feeling wary of microwaves, remember that you DO want to eat your herbs.

Tex's Microwave Dried Herbs 🌿 instructions

Take a bowl full of herbs. My indoor basil plant was growing out of control and I had no dried basil, so the answer was obvious. I trimmed it back enough so that I ended up with almost a full 3 litre bowl (6 pints).
Now the boring bit... remove all the stems.
Next, sandwich between two sheets of kitchen paper.
Now, flatten a little with a heavy book for a few minutes, then transfer to the microwave and heat on high for 1 minute then allow to rest for 30 seconds. Heat again on high for 30 seconds and rest for 30 seconds. Keep heating for 30 seconds and resting for 30 seconds until the herbs are ready to crumble. This will take about 6-10 minutes depending on the power of your microwave..
Notice how much volume you lose once the water has left the herbs.
Break up the herbs with a mortar and pestle, or into a bowl with your hands. Leave a few leaves uncrumbled so that their flavour is preserved stronger for longer. Transfer the whole leaves into an air tight container first (I'm using a 70ml/2½ fluid ounce Kilner spice jar). Use a large funnel for the flaked herbs. Clear the spout with a skewer if necessary.
Finally, seal, label, and try to contain your disappointment at how little you made out of that big bowl full 😸.

Avoid exposing dried herbs to air, heat, and light. Airtight and vapor-proof containers will prevent herbs from absorbing moisture from the air and other foods from absorbing the fragrance of the herbs. Store in a cool, dry, dark place such as cupboards or drawers away from stoves and sinks. Dried herbs are suitable for cooked foods, but remember: drying concentrates the flavors, so you don't need to use as much in recipes. Remember this trick when using dried herbs in fresh herb recipes.