One of the joys of retirement is that I have time to explore hobbies. I’ll admit, I’m not much of a gardener, and the desert Southwest makes it even more challenging, but I have a small herb garden in the corner of my yard. Here is where Oregano, Thyme, Mint, and Sage live in large clay pots. Rosemary is a wild thing. She is planted in the ground where she is free to grow where she will.
My garden also includes an agave, a succulent, a jasmine vine, and two lizzards, none of which are edible.
My husband Ed is the chef of the family and the fresh herbs we grow are an important part of his meal creations. This time of year we grow more than we can use, so I’ve divised a simple way to dry and store them. This is my kind of DIY project. No tools, quick and easy.
You will need:
An expansion rod that fits under your kitchen cabinet, and thread or fine string
For this project, you will need to check under your upper kitchen cabinets to see if an expansion rod will fit. This is the key to the project. (Tip: do any adjustments to the fit now… then remove the rod and place it on the counter top while attaching the herbs.)
Gather and rinse your herbs
Oregano and Thyme fresh from the garden
String them
Cut a piece of thread about 10-12 inches long. Wrap one end tightly around the top of several sprigs. (no need to tie if you wrap it securly)
Wrap a second bunch using the other end of the same thread.
Now drape the thread over the expansion rod.
Hang them to dry
Once your bundles of herbs are on the rod, carfully attach the expansion rod under your cupboard and …
Voila! Your DIY Herb Drying Rack is complete! The beautiful hanging herbs will make your kitchen look (and smell) like a gourmet chef’s paradise. (Bonus tip…Stage it with a fancy cookbook to impress your friends. 🙂
Processing and storing your dried herbs
You will know when your herbs are dry when they are crunchy. Here in the southwest, just a few days is all we need. Grind the leaves in a coffee bean grinder that is used only for herbs,(unless you are partial to coffee-flavored herbs) then store them in airtight containers. (We like these from Bed Bath and Beyond)
So my work here is done. Now it’s Ed’s turn…I wonder what he’ll be making for dinner with oregano and thyme…Italian, I hope….
Bon appitit!
Threads of thought:
Tell me about your garden or your favorite Italian dish!
When I’m not gardening, you will find me writing. Find your copies HERE
