Dried herbs without the long wait: ready in 2 minutes

Step 1: Preparing the greens

Rinse the greens thoroughly under cool water to remove any sand or dirt.

Shake off excess water and spread the greens in a single layer on a paper towel.

Gently pat the top with a second layer of paper towel to remove most of the moisture. The drier the greens are before microwaving, the faster and more evenly they will dry.

If necessary, remove tough stems, leaving mostly the leaves and soft parts.

Step 2: Preparing for Microwave Drying

Place a single layer of clean paper towel on a microwave-safe tray or flat plate.

Spread a small portion of greens on top in a thin layer: don't make a thick "mountain" - this will cause them to dry unevenly; it's better to dry in several small batches.

Step 3. Drying the herbs

Place the tray/plate with herbs in the microwave.

Set the power to about 200W (low power).

Turn on for 2 minutes.

When the time is up: carefully remove the plate; stir and toss the greens with your hands or a fork to separate the pieces; check for dryness.

If the greens are still damp or soft to the touch, cook for another 20-40 seconds (checking in 20-second increments) until fully cooked.

Ready dried herbs:

brittle, easily crumbles between fingers;

not wet to the touch;

retains its green color and aroma (although it becomes a little softer than fresh).

Useful tips and nuances

Don't exceed the power setting. Too much power can "bake" the greens, causing them to darken and lose their flavor. 200W or the defrost/low power setting is ideal.

Keep an eye on the time. It's better to dry several times for 20-40 seconds, checking each time, than to dry for too long in one go.

A thin layer is the key to success. A thick layer dries unevenly: the top may be too dry while the bottom is still damp.

Different herbs require different drying times. Thin-leaved herbs (dill, dill tops, cilantro) dry faster; thicker leaves (parsley, basil, mint) may require a little more time.

Do not dry with the microwave door open. All drying occurs while the microwave is running, not due to residual heat.

How to store dried herbs

Cool the dried herbs completely to room temperature before storing them in a container.

Transfer the herbs to: a glass jar with a tight-fitting lid; a tin spice jar; or a heavy-duty plastic container.

Store in a dry, dark place away from heat and steam.

When stored properly, herbs retain their flavor and aroma for several months to a year.

What dishes can you use dried herbs in?

Soups and borscht. Add at the end of cooking or directly to the bowl.

Potatoes, porridges, and side dishes. Season mashed potatoes, baked potatoes, buckwheat, and rice.

Omelettes and scrambled eggs. Dried dill or green onions are excellent for egg dishes.

Sauces and dressings. Mix with yogurt, sour cream, and mayonnaise for quick dips and sauces.

Marinades for meat and fish. Add to spice mixes for baking and grilling.

Baking. Can be added to savory dough (flatbreads, herb bread, pies).

1. Potatoes with dried dill and garlic

boiled or baked potatoes;

butter or vegetable oil;

dried dill;

salt, garlic (fresh or dried).

Preparation: Mix hot potatoes with butter, dill, garlic and salt - serve as a side dish.

2. Quick yogurt-based herb sauce

natural yogurt - 150-200 g;

dried parsley and dill - a pinch each;

garlic - 1 clove (or garlic powder);

salt, pepper, lemon juice - to taste.

Directions: Mix everything together and let it sit for 10-15 minutes. Great with meat, vegetables, and fish.

3. Omelette with dried herbs

eggs - 2-3 pcs.

milk - 2-3 tbsp. l.

salt, pepper;

dried green onions, dill or parsley.

Preparation: beat eggs with milk, salt and pepper, add herbs, fry in a pan.

Frequently asked questions about drying herbs in the microwave

What herbs can be dried in the microwave?

Almost all soft green herbs are suitable: dill, parsley, cilantro; green onions; basil, mint, oregano, thyme; celery (leaf), marjoram, etc.

Why do you need to pat the greens dry with a paper towel first?

Excess moisture: increases drying time; can lead to "cooking" instead of drying; risks partial softening and loss of aroma.

Is it possible to dry herbs at high power?

Not recommended. At high power: greens may burn at the edges; darken and lose flavor; and increase the risk of burning paper towels.

How do you know when the greens are dry enough?

Ready dried herbs: crunchy and crumble between your fingers; not cold or wet to the touch; not sticking together in lumps.

Is it possible to dry a lot of herbs at once?

It's best not to. A thick layer: dries unevenly; may remain damp at the bottom; may result in a "steamy" aroma.

Do I need to chop the herbs before drying?

You can dry it: whole (twigs) - and then crush it by hand or in a mortar; or immediately coarsely chopped.

Can you use an oven instead of a microwave?

Yes. Then: spread the herbs on a baking sheet in a thin layer; dry at 50-70°C with the door slightly open; time - from 30 minutes to several hours, depending on the oven and the thickness of the layer.

How long can dried herbs be stored?

When stored in a dry, airtight container in a dark place, it's best to use within 6-12 months; after that, the aroma will gradually fade, but the herbs will remain edible if free of mold and moisture.