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A constant request for care packages from my parents is home-jarred tomatoes. I have to nag my parents to send me more jars—my mother worships the tomatoes and in a frantic voice says: “Missy, I JUST sent you some, now the rest are mine, we are down to the end before the new batch- no more for you!”

Well this summer I hope to turn the table on my parents, and preserve some of my own food.

Watch for my series of DIY articles mulling over my trials and successes of preserving. I am relying on plenty of feedback and tips from each of you to craft me into a master! (Mind you, I have never preserved anything. My gardening skills are limited and consist of a few pots of tomatoes and herbs that I sometimes remember to water before work. )

This week I dried herbs by using the instructions from the University of Georgia, which were extremely helpful.

Why Dry Herbs?

It’s easy to grow herbs! During peak growing times, drying the extra herbs will save you money and improve the quality of your seasonings for the winter. Here is the science behind drying:

Drying removes the moisture from the food so bacteria, yeast and mold cannot grow and spoil the food. Drying also slows down the action of enzymes (naturally occurring substances which cause foods to ripen), but does not inactivate them. Because drying removes moisture, the food becomes smaller and lighter in weight. When the food is ready for use, the water is added back, and the food returns to its original shape.

How to Dry:

There are 3 ways to dry food:

• Sun
• Oven
• Dehydrator

I would recommend a dehydrator, and here is why:

1. If you live in a place with high humidity, sun drying is not the best option as moisture in the air will never fully dry your food
2. Oven: requires a lot of energy and heats up your kitchen—this is not ideal in the summer
3. Using a dehydrator is VERY simple

Last week I dried Lemon Thyme and Marjoram using a dehydrator. After web researching, I set my temperature to 110 degrees and figured they would be done in a couple hours. The Lemon Thyme originally was much drier than the Marjoram, and I figured it would be done first.

Well, it took a lot longer than 2 hours! Eventually I increased the temperature to 140 degrees, but it still took about 12 hours before I felt they were dry. Maybe I am over-drying? Any suggestions?

It was easy though, just flipped on the switch and left it alone. No mess, no fuss. Afterwards, I crumbed the leaves into an empty spice jar, added a label, and voila!

Next week I’m tackling a bigger DIY drying challenge: Fruit!

Note: This is part of an on-going series of tips for eating healthier by doing things yourself. Whether it’s canning or making a pantry staple, when you make something yourself from whole ingredients, you avoid chemical exposures from things like synthetic additives and contaminants from packaging, as well as reduce your impact on the environment. Also, it should come as no surprise, but homemade is much tastier than factory made! Visit Eat Healthy to learn more about making food fast, frugal, fun and eco-friendly.

image courtesy of KidCityNY.com / CC BY-SA 2.0

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