Drying Herbs

Dry herbs in the microwave to make them last longer.

• Parsley and rosemary work well.
• Pick leaves off the stem and spread on a microwaveable plate lined with kitchen paper.
• Cover with more paper and microwave
• On full power (800W) until crisp
• This takes about 1 minute followed by a few 20 second bursts for woody herbs.
• Or 40 seconds followed by a few 20 second bursts for delicate herbs.
• Keep in an airtight container or grind, then store.

In Good Housekeeping, October 2015