It's time for ABC's The Chew on a dime and Carla Hall is here to put money in your pocket! In this easy step-by-step video above, chef Carla shows how to dry your own herbs at home. Not only does this save space, but it also saves money.
Aside from preventing the waste of groceries or crops, drying your own herbs can be a gift-giving opportunity. Carla shows us how easy it is to put our dried herbs into old used spice jars. All that needs to be done is creating stylish labels and giving the herbs to friends and family.
If you want to keep them for yourself, follow Carla's tips of freezing herbs in a plastic baggie or in an ice cube tray with olive oil. Pop one out and into the mixing bowl when creating dinner at home. So easy!
The best part is that no matter the reason for drying your own herbs, you get the benefit of having control over quality. If it's important to you, grow or purchase pesticide-free or certified organic herbs. Look for herbs that are as fresh as possible, with blemish-free leaves.
Preheat the oven to 180 degrees F. Spread clean herbs in a single layer on a baking sheet. Bake until the herbs are dry enough to crumble, anywhere between 2 and 4 hours. Larger leaves will dry faster than small leaves, and the more leaves overlap, the longer they will take to dry.
Tie the herbs in bunches or remove leaves from their stems to keep in spice jars. Store in a cool, dry area.
Add dried herbs earlier in the recipe than you would fresh herbs. This will give them time to rehydrate and incorporate into the dish.
If substituting dried herbs for fresh, use about one-third the amount called for.
Release the flavor and aroma of dried herbs by rubbing them between your fingers or crushing them with a mortar and pestle.
Match the type of herb and decide whether you're using fresh or dried based on what you want to achieve. Fresh herbs tend to add brightness, while dried herbs can often add depth.
And you'll see personalized content just for you whenever you click the My Feed .
SheKnows is making some changes!