In summer, Basil does well outside, but the rest of the year I keep a plant or two indoors near a window and snip for garnish on salads or to flavor recipes.
For a bulk quantity of Basil, I harvest and make a batch of pesto and freeze in mini-muffin or regular muffin tins, then store in a freezer bag.
|Oregano, wash and freeze|
For Fennel leafs, Parsley and Chives, I dry using the microwave. Wash and pat dry herbs, place herbs between paper towels in batches and microwave on high for one to two minutes, checking for dryness after a minute, then adding 15 more seconds at a time, depending on the quantity and type of herb. It never takes me more than two minutes.
It's done when you check its dry or brittle texture and feel no more moisture.
|Oregano, also dried|
This method evaporates water in the herb, which dampens the towel then dries without over heating or cooking the herb. It quickly dries herbs compared to using an oven and herbs retain their color and flavor.
Store dried herbs in jars with lids and keep in a closed cabinet away from light. They're perfect for recipes and garnishes.