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Dry and store kitchen herbs so every jar you fill stays dry, strong and good to cook with: when to cut, how to hang, when to use the dehydrator, and the jar rules that stop mold. From the Sunday cut of thyme to the labelled jar in the cupboard.
The episode splits herbs into the two families that decide the method - easy ones like thyme, sage and rosemary, and tender-leaf ones like basil and mint that mold when they dry slowly. It covers small bunches hung upside down away from steam and sun, the paper bag that catches falling seeds, the dehydrator at ninety-five to one hundred ten degrees, and the microwave shortcut with its fire watch. Whole leaves keep their oils longer than crushed ones, one tablespoon of fresh herb equals one teaspoon of dried, and the jar goes cool, dark and dated - checked in the first days for the water drops that mean trouble.
