Drying herbs - parsley, mint, rosemary
By Clare Elleray, 18 October 2012 –
Don't despair of too much parsley!
With thanks to Mike and Rachel (Crop Shareholders) who pointed out that you can easily dry herbs for later use.
Mike washes and destalks the parsley (getting rid of the big stalks) and pops the rest in a collander and leaves it in the airing cupboard (he says a warm room will do) - in just a few days it's dried out but remains vivid green and you can then rougly chop it and use it when there isn't any fresh to hand.
He explained that he does the same thing with mint. With rosemary he takes branches of it, ties them together and hangs them in the kitchen for a week or so. The flavour remains intense enough to use all the time.