Compared to other drying methods—like hanging or using a low oven—the microwave produces the most potent dried herbs with the freshest flavor and the brightest color. Here's how to do it.
Compared to other drying methods—like hanging or using a low oven—the microwave produces the most potent dried herbs with the freshest flavor and the brightest color.When it comes to picking which herbs to dry you've also got some decisions to make. In general, thick-leafed, hearty herbs that grow in hot, dry climates like rosemary, thyme, savory, marjoram, and oregano fare well with drying.
Delicate herbs should be used for dishes that use moist cooking methods like soups, stews, and braises. They can take on a papery texture if used where fresh herbs would be used such as for salads or for garnishing. I wouldn't recommend it.So what makes a microwave so much better at drying than any other method? A few factors.What's different about the microwave than other methods of drying? The main thing is that microwaves specifically target water as they're heating.
Just look at this rosemary. The batch on the left was dried in the microwave while the batch on the right is fresh. *Do not microwave recycled paper towels—they can contain tiny fragments of metal that can arc and cause fires.Cover the herbs with a second paper towel or clean dish towel, then microwave them on high power. Most hearty herbs will take around 1 minute initially, followed by a few 20 second bursts until completely dry. Delicate herbs will take 40 seconds followed by a few 20 second bursts until completely dry.
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