Tex's Microwave Dried Herbs 🌿. A wide variety of microwave dried herbs options are available to you, such as raw, baked, and blended. You can also choose from dried microwave dried. Drying herbs is a great way to preserve a bountiful harvest.

This low-tech option calls for tying clean herbs into bundles by their stems with plain kitchen twine, cotton. Additional Notes Drying herbs in the microwave is a great way ensure the current batch in your refrigerator doesn't go bad before you can use it. Since it only takes a few seconds, there's no excuse not to buy fresh and get that extra punch that they can deliver, without the worry that you won't use. You can cook Tex's Microwave Dried Herbs 🌿 using 5 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Tex's Microwave Dried Herbs 🌿

Prepare 1 large of bowl of herbs.
Prepare 1 of Microwave.
Prepare 2 of sheets of kitchen paper.
It's 1 large of funnel.
It's 1 of airtight jar.

Corinna shows how to dry fresh thyme in a microwave using a plate and two paper towels. You can also use this technique with other herbs like sage, rosemary. Drying herbs in a microwave is an easy process as long as you know what to keep in mind. This can be a daunting, challenging process.

Tex's Microwave Dried Herbs 🌿 instructions

Take a bowl full of herbs. My indoor basil plant was growing out of control and I had no dried basil, so the answer was obvious. I trimmed it back enough so that I ended up with almost a full 3 litre bowl (6 pints).
Now the boring bit... remove all the stems.
Next, sandwich between two sheets of kitchen paper.
Now, flatten a little with a heavy book for a few minutes, then transfer to the microwave and heat on high for 1 minute then allow to rest for 30 seconds. Heat again on high for 30 seconds and rest for 30 seconds. Keep heating for 30 seconds and resting for 30 seconds until the herbs are ready to crumble. This will take about 6-10 minutes depending on the power of your microwave..
Notice how much volume you lose once the water has left the herbs.
Break up the herbs with a mortar and pestle, or into a bowl with your hands. Leave a few leaves uncrumbled so that their flavour is preserved stronger for longer. Transfer the whole leaves into an air tight container first (I'm using a 70ml/2½ fluid ounce Kilner spice jar). Use a large funnel for the flaked herbs. Clear the spout with a skewer if necessary.
Finally, seal, label, and try to contain your disappointment at how little you made out of that big bowl full 😸.

A time-saving alternative - drying herbs in a microwave. Microwaves work by exciting the water molecules within the food, which would rapidly produce a lot. Herbs have been used for thousands of years in cooking to flavor food, as perfumes to make us smell nice, as disinfectants, to protect us against germs, as medicines - to heal us when we are sick, as currency, instead of Remove any discolored herb or rotten leaves. Take the herb leaves off the stem. Store dried herbs in a tightly covered container in a cool dry space away from light — with the rest of your spices would be lovely. 🙂 Here, I just thoroughly washed out and repurposed old spice containers to hold my new microwave dried herbs.