Fresh herbs add flavour and fragrance to cooking, but they don’t always stay fresh for long. Drying them is a practical way to preserve their taste, and while the traditional method takes days, the microwave can do it in minutes.
With the right steps, you can create your own supply of dried herbs at home quickly and safely.
This article is for general information only. Results may vary depending on the type of herb, microwave power, and storage conditions. Always handle hot plates carefully and store herbs in clean, dry containers.
The Microwave Method
To start, wash and thoroughly dry your herbs to remove any dirt or moisture. Spread small batches evenly between two sheets of kitchen paper, then place them on a microwave-safe plate.
Heat in short 20-30 second bursts until the leaves are crisp, checking regularly to avoid scorching.
Why It Works
Microwaves remove moisture quickly by heating water molecules inside the leaves. With less water content, mould and bacteria are less likely to grow, allowing the herbs to be stored for longer.
The short bursts of heat also help preserve more flavour and colour compared to slow drying.
Storing Dried Herbs
Once cooled, crumble the dried herbs and transfer them into airtight containers kept in a cool, dark place. Properly dried and stored, they can last for several months while still providing plenty of flavour for cooking.
This method works best for herbs with smaller leaves, such as parsley, oregano, thyme, and mint.
