Best Way to Decorate Your Kitchen with Dried Herbs

Generous bunches of dried herbs, or herbs preserved in attractive bottles of oil or vinegar, can be used in the kitchen for decorative as well as culinary purposes.

The still room for processing and preserving herbs, which dated from medieval times, has long since disappeared from the home. Such activities now often take place in the kitchen, where herbs may also be stored, grown or used decoratively.

As soon as possible after harvesting or buying herbs, place them in water and out of direct sunlight. To revive culinary herbs that have started to wilt, put them in a plastic bag filled with air and secure it tightly; stored in the refrigerator, they should last a few extra days.

The sooner after harvesting that the drying process begins the better the quality and colour of the dried herbs, but drying cannot be rushed because moisture must be removed gradually from a plant. Wipe off any soil or grit but avoid washing the leaves. Choose a warm, dry, dark place with good ventilation, such as an airing cupboard or a heated loft or attic. Hang several sprigs of each herb in separate small bunches, tied loosely with string or raffia, so that the air can get in and around each bunch. Leave herbs hanging, stems upwards, for about a week, until the leaves are paper-dry and fragile but not disintegrating. Remove leaves from stems, keeping them whole, and store in airtight bottles away from sunlight. Check dried leaves regularly for moisture, mould and insects, and throw them away if you find anything wrong. Most dried herbs will last for about a year.

Freezing is a good way to retain the colour and flavour of delicate herbs such as basil, chives, dill and tarragon. Before freezing, wipe the herbs and pack them into labelled plastic food bags or boxes.