Although herbs are primarily grown for seasoning foods, herbs have many uses. So, what are herbs? They are plants used for food, flavoring, medicine and perfume. Culinary use typically distinguishes herbs from spices. Herbs refer to the leafy green parts of a plant and can be fresh or dried. Examples of herbs include: parsley, chives, marjoram, thyme, basil, caraway, dill, oregano, rosemary, savory, sage and celery leaves.

Drying herbs

Once picked, herbs should be kept out of bright light. Washing the herbs may be necessary if there is dirt or debris on the foliage. If so, wash the herbs gently with warm water and pat them dry, or use a salad spinner to remove water from the leaves. Excess water will slow the drying process. Herbs can be dried in one of these three ways:

• Air — This method, of course will take the longest but slower, cooler drying preserves the flavors of herbs better than faster drying. So, air drying is the preferred method, provided conditions are right. Once prepped and labeled, the foliage should dry in 7-14 days, depending on conditions. Air drying can also be done using screen racks.

• Oven — Herbs should be spread out only one layer deep. A cookie sheet or solid surface will not work as well, as only one surface will dry properly.

• Microwave — This provides the fastest means of drying herbs. But, because of different wattages and models, specific settings would best be determined by experimenting, beginning with 15-second intervals. This is the least desirable method of drying.

Storing Dried Herbs

Once herbs are dried, strip the leaves from the stems. Store leaves whole if possible; the larger the piece, the better the flavor retention. Store the herbs in airtight containers. Herbs stored using these methods can usually last up to a year. Herbs are a great way to add layers of flavor to food, thus reducing dietary fat, sugar and sodium.

For more information, contact Toi N. Degree, family and consumer education agent, at the Rowan County Cooperative Extension office, 704-216-8970, or at toi_degree@ncsu.edu