Drying herbs takes a little longer without a dehydrator, but the cost savings is worth it! Parsley is all I have left in the garden these days, but you can use the same technique with basil, sage, rosemary, or many other herbs.
1. Realize you’re darn lucky that there’s any parsley left after the recent freezes.
2. Clip off a large bunch, leaving the stems long, and rinse and spin thoroughly.
3. Gather all the ends together and secure with a twist-tie.
4. Realize that you don’t have a brown paper lunchbag to dry them in, and use the end of a french bread bag instead. Hang to dry in a warm place for at least a week.
5. After the parsley is thoroughly dry, remove it from the bag and chop. I like to leave it in large chunks–you can crumble it with your fingers to make it smaller, but you can’t make it bigger again once it’s cut.
6. Store your herbs in a recycled spice jar and laugh the next time you see the price tag at the store!
If anybody asks you why you bother drying your own herbs, show them this picture for comparison: