Fresh herbs are great to have on hand in the kitchen, but for some recipes and purposes, dried herbs work even better. That doesn't mean, however, that you should automatically resort to using store-bought dried herbs from a jar. With the right technique, you can turn fresh herbs like parsley into dried herbs, ensuring fresher flavors and higher quality.
Instructions
1. Wash the parsley thoroughly and drain off the excess water in a colander. Shake off as much water as possible, then gently pat the parsley dry with paper towels or dish towels.
2. Bunch the parsley loosely and place it inside a brown paper bag. Fold the top of the bag over so that it closes but does not crush the parsley. Put this bag in the refrigerator.
3. Allow the parsley to dry in the refrigerator for about a month. At cold temperatures, the herbs will still dry nicely but they will retain the greatest amount of their original color and flavor.
4. When the parsley is dry and ready to use, just roll the leaves back and forth between your fingers to crush them up and sprinkle them in or on dishes. Store the unused portion in the same paper bag in the refrigerator until completely consumed.
Tags: dried herbs