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Best Herbs to Dry

17-Apr-2013 | Contributed by: JJ McConnachie

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Oregano in a herb garden

Oregano's low moisture content and strong flavour make it one of the best herbs to dry.

Herbs with low moisture content, and those that hold their aroma and flavour for a long time are the best to dry at home: 

Rosemary – Rosemary holds is flavour when dried, but feels a little like pine needles! It’s best to grind this dried herb up to use in food, but only grind up as much as you need for each meal. Rosemary is a very strong herb and can easily overpower the dish. It is best used fresh with lamb or potatoes, and dried in tomato soup or game casseroles. 

Thyme – Thyme has a very distinctive, woody aroma that goes well with mushrooms and root vegetables. It makes a great addition to a steak marinade for the BBQ. 

Oregano – Related to marjoram, oregano has a stronger flavour that can easily overpower a dish. Use it with strong flavoured meals, like rich meat and game meals, and dishes with garlic, chilli, or mushrooms

Bay Leaves – Whether you have fresh or dry bay leaves, they should always be added at the start of cooking. Its aromatic, spicy flavour makes it great for adding to all meat dishes. Bay leaves are often used in a bouquet garni, which is mainly used to prepare soups and stocks.

Marjoram – The most widely used variety is sweet marjoram, which has a sweet, spicy flavour. It is delicious in Mediterranean recipes, including lamb, and eggplant dishes.

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