Snip a bunch or a couple of bunches of parsley--not too thick, maybe a half an inch each. Rinse well and shake dry. Wrap a thread around them and hang them in a window. They go limp for a few days and then they dry right up. If you are impatient like me, pull them down once they start to get crisp and finish the job up in your toaster oven. Then, strip the leaves off the stems and crush gently with a mortar and pestle (or fingers).
Basil is easier. After washing, lay out the leaves on a cookie sheet. Preheat your oven as low as it will go (200 or less) and then turn it off. Place the cookie sheet inside and wait. Check on them once in a while. Then crush when crisp. There is probably a more perfected way to go about drying your own herbs, but I have not looked into it. This way works well for me and tastes ten times better than store-bought dried herbs, so I don't mind if I did burn or overcrisp them a bit. Also, the little bunches of parsley look so pretty dangling from the ceiling.
1 comment:
Ooo, I have a basil plan and want to cry everytime an unused leaf turns brown and falls off. Thanks for this great tip.
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