1. Wash and dry your herbs.
2. Line a microwave safe plate with a paper towel.
3. Arrange your herbs in a single layer on the paper towel.
4. Microwave on high 1 to 3 minutes, turning the herbs over every 30 seconds until you can crumble them.
When cooking: 1 teaspoon of crushed dried herbs equals one tablespoon fresh herbs.
I like the idea for dying herbs. I grow basil and cilatro in the summer and can never use it all. Will certainly try this method. I also let the cilantro go to seed at the end of the summer and save as many of the seeds as possible. Then a grind them in a coffee grinder and have my own ground corriander which I use in our house seasoning that we make ourselves. We use it instead of salt in most everything we cook.
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ReplyDeleteit would never have crossed my mind to dry herbs in the microwave - what a great idea! Thank you for sharing this!
ReplyDeleteThanks Cuisine de Provence for the nice comment. I travel a lot so I had to figure out how to preserve the leftover herbs or toss them out.
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