Imagine adding some homegrown herbs to a pot of stew simmering on the stove.  Or brewing some herb tea using your own plants.  Maybe a hot bath with lavender sounds relaxing.  Or perhaps an omelette with chives from your garden is on the menu.

Sound wonderful?  It might not be as hard as you think!

Herbs are one of the easiest things to dehydrate.  They can be dried in the open air, but using a dehydrator helps the job go much faster, and there isn’t the chance of spoilage.  There are a few basic rules to follow, but other than that, herbs almost dry themselves!

The best time of the day to harvest herbs is in the morning, after the dew has dissipated but not before the day gets hot.  The newer leaves are the most flavorful, but all leaves are fine.  It is best to use scissors instead of just breaking them off to avoid bruising them.  Remember to gather the herbs before the plant flowers.  At that point all of the plant’s energy goes into the buds and the leaves are not as strong, and may even be bitter.

If you enjoy gathering herbs from the wild, be sure you know what you are looking for.  Also, avoid any plants that grow near roads or other sources of pollution.  Dust and car exhaust really aren’t appetizing, can alter the flavor or strength of the herb, and may even be dangerous.

Once the herbs are inside, check them over carefully to remove discolored leaves, weeds and debris.  Wash them carefully and shake off.  The following methods can be used for drying:

Tie stems together and hang to dry upside down.  This can be in the open, or in a paper bag with holes in it to keep out dust.  This takes a little longer, but the bunches are sure pretty.

Spread them out on a clean sheet or towel on a countertop or picnic table.  However, direct sunlight should be avoided.  Herbs are delicate, and sunlight can destroy some of the valuable nutrients and oils.

Arrange in a single layer in a dehydrator, with the temperature set to no more than 105 degrees.  This is the fastest method, and there is no worry of insects or damage.  Remember, though, not to exceed that temperature.  Much of the oils can be lost if the temperature is too high.  It is also a good idea not to put more than one type of herb in the dryer at a time, because this can affect the flavor.

Herbs are dry when they are really dry and crumble easily.  It is imperative that they are as dry as possible to retard spoilage and molding.  If they are just wilting, they are not dry enough.  Crushed herbs will lose nutritional value and aroma during storage.  It is best to leave the leaves as whole as possible until use.

Store them in airtight glass jars.  Some people recommend freezing them for two days to be sure there are no insects to cause problems with the harvest.  Then, most importantly, label them!  It is pretty frustrating to see several jars of herbs on the shelf and not being able to remember which is which.  Perhaps others can remember things from months ago, but I certainly can’t.

Now try to think of some herbs that you would like to have an abundance of in your cupboard.  Is the list a long one?  Remember that it doesn’t take a lot of space to grow enough for a year, like it does to grow that much corn or winter squash.  Only one plant, or a very few, will suffice for most things.  Think about trying these for starters:

Rosemary - great for baths, recipes and herbal tea.

Raspberry leaves - even more reason to keep raspberries.  Great for teas.

Chamomile - soothing tea, very calming.

Chives - use in nearly any recipe except chocolate cake!  They can be used in soups and stews, salads, casseroles, in marinades for meats, and a host of other meals.

Basil - easy to grow, and wonderful to have in the spice cupboard.  Just check any recipe book and see how many recipes use basil.  Sprinkle some on homemade pizza.  It is instantly transformed into a gourmet meal, or it will at least seem like it because of the wonderful aroma.

Sage - think of turkey stuffing flavored with your own homegrown sage.

Mint - Sometimes this is so easy to grow that it is hard to keep in check.  But it smells wonderful just walking by it.  Pick a few leaves and bruise them, and take a deep whiff.  Then take those leaves in and add a few to some lemonade.  Freeze some in ice cubes for a decorative touch at a special dinner.  Then leave enough for drying so that the summer flavors and aromas can be enjoyed year round.  Try to leave them whole for use as garnishes in desserts too.

Parsley - harder to start from seeds, so see if any neighbors have some available.  This is as versatile as they come.  Like chives, parsley can be used in nearly everything to add flavor, color and nutrition.  It is really hard to have too much parsley on hand.  Sprinkle on casseroles, add to salads, and crumble into soups.  That is one green item that children won’t be able to pick out of their dinner!

Now plan to grow some in your garden, or even your flower bed.  Most herbs are decorative enough that they fit in almost anywhere.  Be sure, though, that they are close by and easily accessible.  You will want to use them often!