I have had a bumper crop of basil and rosemary this year, and I loved having the fresh herbs on hand. Mary Lou showed me some dried herbs that her friend had done at home, so I decided to try it for myself.
I was careful to cut the basil at 10 o'clock in the morning. The internet tells me that 10 a.m. is the time of day when the basil leaves contain the most oil; therefore, basil clipped at 10 will have the best flavor and smell. (I hope the recent time change doesn't mess this up!)
I washed the herbs in the sink to remove dirt, picked off leaves that just didn't measure up, bundled it up, tied it together with a string, and hung it from a clothes hanger.
I picked a dark, cool, non-drafty location for it to dry: the upstairs powder-room -- Mary Lou's recommendation. :) That location is available because Mary Lou has no plans to visit me and stay in that room right now. :(
Isn't it pretty?
It will take a good 4 weeks until it's nice and crunchy and crumbly. Then I'll be able to do all sorts of things:
- mix my own potpourri
- make a sachet
- flavor my olive oil
- flavor my vinegar
- scent steam
But I'll probably just cook.
