I have been drying many batches of oregano for the past month and our humidity has been low so it is drying quickly.
I always pick my herbs in the early morning after any dew or moisture has dried. My pans are heaping when they are freshly snipped and I am always amazed as the oregano dries it is such a small heap. Once the oregano is completely dry, I strip the leaves from the stems and store them in glass jars. I do no crumble the leaves until I am ready to use them because it helps retain more of the oils and flavor.
As I was making my herbed bread to use as stuffing for last weeks thanksgiving meal, I ran out of dried sage. That’s ok. I have plenty of fresh sage growing out back. Sage is one of the plants that grows really well here in South Texas. It can handle the full sun, it needs very little water, it has beautiful lavender blooms each spring, and the deer won’t touch it.
I love love love taking photos of sage. The texture is so beautiful. I picked a lot of sage and some of it went straight into my bread, some was chopped and added as the onion and celery were being sauteed for the stuffing, and some was set aside to dry for another time. The sage leaves are much thicker than other herbs, so they take a lot longer to dry.
Do you dry some of your own herbs?