The next best thing to fresh herbs is herbs you've dried yourself. Homemade dried herbs often pack more flavor than store-bought ones and come without the additives some packaged versions contain. Plus, drying them yourself can save you money.
When you have leftover fresh herbs, dry them before they spoil. If you grow them, harvest the herbs at the end of the season and dry them to use throughout the winter.
Fresh herbs:
Rosemary
Thyme
Oregano
Sage
To dry hardy herbs like thyme, rosemary, oregano, or sage, tie them into bundles and hang them in a cool, dry place.
Alternatively, you can lay them flat on a tray to dry.
Once dry, strip the leaves or store them with the stems intact — both ways, they are packed with flavor.
Store your dried herbs in an airtight container, and they'll last for at least a year.
Rosemary hanging to dry.
Drying sage and thyme on cookie sheets.
Preparing rosemary to pack in a jar.
You can even save the stems and use them in braised meats, soups, and stews or as skewers for appetizers.
Dried rosemary and thyme in storage jars.
