Tips for making and drying your own herb blends

Herbs are a flavourful, healthy and low-calorie way to add zest to any meal. These tips will show you how to make and dry your own for a fraction of the cost.

This famous combination uses either fresh herb sprigs or dried leaves. It can be added to soups, stews and any moist-heat cooked meat and poultry dishes.

• 1/2 bay leaf
• 2 sprigs parsley
• 1 sprig thyme1. Cut a piece of cheesecloth about 10 centimetres (four inches) square. Lay the herbs in the centre of the cheesecloth, then bring the corners of the cloth together to form a bundle around the herbs. Tie the top of the bundle with kitchen string.

  2. Add herb bundle to soup or stew. Once the cooking is finished, the bundle can easily be removed and discarded.

This classic blend of four herbs enhances the flavour of fish, poultry, egg dishes or cooked vegetables.

• 60 ml (4 tbsp) dried parsley, crumbled
• 20 ml (4 tsp) dried tarragon, crumbled
• 20 ml (4 tsp) dried chervil, crumbled
• 20 ml (4 tsp) dried chives, finely chopped1. In a self-sealing plastic bag or container with a tight-fitting lid, combine all the herbs.

  2. Label, date and store at room temperature. Use within three months.

With a little attention, herbs will grow for almost anyone and in almost any climate. And drying fresh herbs that you have grown yourself will really save you money at the grocery store. For best flavour, try to use dried herbs within four to six months after preserving them.

       Air-drying:

• Pick fresh herbs.
• Gather the herbs in bunches and tie each bunch of stems with string, leaving a long end.
• Using the long end, hang the herb bunches upside down in a cool, dry place until they are completely dried.Drying in an electric oven: 
• Preheat oven to 38°C (100°F).
• Spread the herbs in a single layer on a baking sheet with a rim.
• Set the baking sheet in the oven until the herbs are completely dried, about 50 minutes.Drying in a gas oven:
• Preheat oven to 93°C (200°F), then turn off the oven.
• Place the baking sheet with the herbs in the warm oven, close the door and let the herbs sit until completely dried, about 50 minutes.

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