How to Dry Leaves

Wash off the sandy soil in freshly picked herb leaves. If you have a bunch of fresh herbs that seem clean and free of dust, there’s no need to wash them, but if you’ve just picked them from the garden it’s usually dusty and needs to be washed. Rinse the herb leaves under slow running water and pat dry.

Spread the herb out to allow the water to evaporate before using any other drying method. Whether you have just washed it or the leaves are already wet, you must dry the water on the leaves. Spread the leaves on a paper towel or dish towel until there are no more water droplets on the surface of the leaves.

Quickly dry herbs or tea leaves in small quantities in the microwave. If you want to use the herb right away, you can use this method to dry a small handful at a time. This method is also suitable for freshly brewed tea grounds. Spread small leaves or herbs between 2 sheets of dry paper towels. Dry in the microwave for 30 seconds each time until they are crisp and dry, watch for signs of impending burning. ^[6]

• Fresh and thick herbs like mint and basil are not easy to microwave, unless it has been partially dried first. ^[7]

Dry thick and hard herbs by hanging indoors. Some herbs do not have a high water content and can be dried for several weeks by tying the petioles into bundles and hanging upside down. Hang indoors in a dark place if possible, as the sun can damage the color and flavor of the herb. ^[8]

• Herbs of this type usually have stiff or thick leaves. Among them are rosemary , parsley , sage , and thyme .
• If you want to dry herbs that are soft and contain more water this way, tie them in small bundles in a paper bag. Poke a few holes in the bottom of the paper bag and hang it in a well-ventilated place to let the leaves dry faster and prevent mold. ^[9]

Dry soft and moist herbs in the oven on low heat. Soft and succulent herbs need to be dried quickly to avoid mold. Remove the leaves from the stalks and spread them between two paper towels so they don’t touch each other. If needed, you can stack up to 5 layers of paper towels on top of each other, alternating between each layer of tissue paper is a layer of herbs. Place everything in an oven-safe dish and place in the oven on the lowest heat setting. ^[10] Drying time can be up to 8 hours.

• Turn the oven on just enough for the indicator light to come on.
• Herbs that can be effectively dried in this way include basil , sage , bay leaf , and mint .

When the herb leaves are crunchy and crumbly, you can store them in an airtight container. Crush herbs on your fingertips before storing or seasoning food. Store the dried herbs in an airtight container and store in a cool, dark, and dry place to preserve the flavor for as long as possible. ^[11]

• Dried herbs have a stronger flavor than fresh herbs. When using dried herbs instead of fresh herbs, you should use only 1/3 of the amount stated in the recipe; or 1/2 if basil. ^[12]
• Tea leaves can be dried immediately after making tea. The microwave method is the most effective, as usually you only dry a small amount. Use dried tea leaves as you would other herbs or to deodorize unpleasant odors in the home.

Choose leaves that are thick and have prominent veins. With this method, you will remove most of the leaves, leaving only the web of veins. A hard leaf that doesn’t break easily and curl is a good choice. Freshly fallen maple or oak leaves are great for making veins, as are waxy leaves like ivy or magnolia. ^[13]

Pour 1 liter of water into the pot. You can use a smaller saucepan if you only have a few leaves. Remember to reduce the other ingredients in proportion, or just use half the amount according to the recipe below.

Wear gloves. The mixture you are using can be harmful to your skin, so wear latex or latex gloves before handling chemicals. When you’re done, be sure to rinse all tools under running water while wearing gloves.

Add a pinch of baking soda or washing soda. These chemicals are usually available at grocery or chemical stores. Either way, you only need 2 tablespoons (30 g) is enough. ^[14] These chemicals will gradually turn the leaves into powder, leaving only the stem and veins. ^[15]

Put the leaves in the pot. You can add 2 handfuls of leaves or more, as long as the leaves can be easily stirred in the pot without water spilling out.

Bring the water to a simmer. You can lower the heat until the water bubbles up, or bring to a boil and reduce the heat to low. The mixture is almost boiling or occasionally bubbles.

• If you can measure the temperature, you should try to heat it to about 80ºC.

Simmer until the leaves dissolve, stirring occasionally. Depending on the thickness of the leaves, sometimes you have to cook all day, but usually only a few hours. Stir occasionally and check to see if the leaves soften and fall apart.

• You will need to add more water as it dries up. You can also change the water and baking soda solution every 4 hours. ^[16]

Transfer the fallen leaves to a tray of cold water. A glass baking tray will be appropriate in this step, as it will help you see the operation clearly. ^[17] Carefully use a spatula or other tool to place each leaf in the baking tray without overlapping.

Use a small, stiff brush to scrape off the remaining powder on the leaves. The leaf will thin with a powdery coating on the leaf. You will have to be patient and gentle to remove this powder, leaving only a web of veins or a thin, translucent layer of leaves, depending on the type of leaf.

• You may need to rinse the leaves under a gentle stream of cold water to gradually remove the powder from the leaves.

Wash all tools while wearing gloves. Wash the pot, stirrer, and other objects that come into contact with the mixture. Remember to wear gloves and use soap and warm water.