When it comes to drying herbs, there are certainly some that hold up better than others in terms of flavor and longevity. As an avid gardener and herb enthusiast, I have found that oregano, marjoram, thyme, rosemary, bay leaf, curry leaf, and fennel seed are all excellent choices for drying.
Oregano is one of my personal favorites to dry. It retains its distinct flavor exceptionally well and can be used in a variety of dishes. Whether you’re making Italian pasta sauce, Greek roasted potatoes, or even a simple oregano-infused olive oil, dried oregano adds a wonderful touch of flavor.
Marjoram, a close relative of oregano, also dries beautifully. With its delicate and slightly sweet flavor, dried marjoram is a versatile herb that pairs well with poultry, vegetables, and even in homemade spice blends. I particularly enjoy sprinkling it over roasted butternut squash or incorporating it into a homemade herb rub for chicken.
Thyme is another herb that retains its flavor remarkably well when dried. Its earthy and slightly floral notes make it a staple in many cuisines around the world. Dried thyme can be used in soups, stews, roasted meats, and even in herb-infused oils or vinegars. I often find myself reaching for dried thyme when fresh thyme is not readily available.
Rosemary, with its robust and aromatic flavor, is a must-have herb for drying. Dried rosemary holds up incredibly well and can add a delightful punch to roasted vegetables, grilled meats, and homemade bread. I love using dried rosemary to make infused olive oil for dipping crusty bread or drizzling over roasted potatoes.
Bay leaf, typically used in its dried form, is a herb that imparts a unique and subtle flavor to dishes. While it is not consumed directly, dried bay leaves are often added to soups, stews, and braises to infuse a warm and slightly floral essence. Just remember to remove the bay leaf before serving as it can be quite tough and unpleasant to chew on!
Curry leaf, commonly used in Indian and Southeast Asian cuisine, is an herb that is worth drying if you have access to fresh leaves. Drying curry leaves helps preserve their distinct aroma, which is often described as a mix of citrus, curry, and herbs. Dried curry leaves can be crushed and added to curries, chutneys, and rice dishes to enhance their flavor.
Fennel seeds, known for their strong anise-like flavor, also dry exceptionally well. Dried fennel seeds can be used in a variety of culinary applications, including pickling, baking, and seasoning. They add a unique twist to bread and pastries, and can even be brewed into a soothing herbal tea.
Oregano, marjoram, thyme, rosemary, bay leaf, curry leaf, and fennel seed are all herbs that are worth drying due to their ability to retain flavor and versatility in different types of dishes. By keeping these dried herbs in your pantry, you’ll have a flavorful and convenient addition to your culinary repertoire.
