Strip large-leaved herbs, such as sage and mint, from their stalks. You may stack up to five layers of leaves if you need to, alternating between paper towels and herbs. Your regular oven can also do the job. Even better, it only takes two to three minutes to achieve your desired results. Pick through the fresh mint, removing damaged leaves and tough stems and rinse. But leave small, feathery herbs, like dill and fennel, on the stalks until drying is complete.Tarragon, bay, mint, lem… Of all herbs, I figured that mint had to be one of the easiest to dry. Pop it in the oven at 105°F (40°C) until you’re sure it’s completely dry. Dry moist or soft herbs in a low temperature oven. Moist, fleshy herbs such as mint and basil won't dry easily in the microwave unless they are already partly dried. No problem! Lay your mint out in a single layer on your cookie sheet; place in the oven for a minimum of 2 hours. Harvest on warm, dry mornings after the dew has evaporated. Drying bay leaves in a microwave oven. It's best to get a muslin or cheesecloth to lay the plucked leaves on, that way they won't stick to a baking pan. Here are the step-by-step instructions for this method: Rinse the bay leaves in cool water to remove dirt. It’s best to pick and prepare one variety of herb for drying at a time.Discard any damaged leaves. Oven Drying . Air-drying herbs is ideal for herbs with larger leaves, like mint, basil, oregano, and marjoram. Once your mint is rinsed and dried, lay it in a thin layer over a lined baking sheet. Warm them in the oven at 180 F or 80 C for two hours, then check them to see if they've dried out completely. Check your mint after 2 hours - it should be dry; if not, cook an extra 20-30 minutes until completely dry. Remove from the oven and allow the pan to cool. Silicone mats also work very well. They should be picked before the flowers develop. Pat them dry with a paper towel. Freezing Mint Ice Cube Method. For either material, spread small leaves or pieces of herbs out between two dry paper towels. Drying bay leaves in a microwave oven is recommended if you only have a few pieces to dry. Requiring less time, this approach is excellent, if you don’t have time and want to make dried mint leaves within a few days. Gently spin dry or pat dry between two kitchen or paper towels. Speaking on how to dry mint leaves in microwave oven, it is a shortcut method of air drying. Drying Herbs in the Oven. Oven-drying herbs is a much quicker method than air-drying, though you’ll have to be careful not to burn the herbs, and you may have to experiment with your oven to find the ideal technique. Remove from the oven and allow the pan to cool. Place the leaves on a cookie sheet in a single layer. Set the machine on the … This kept the leaves whole and when it was taken from the stem after drying the leaves become crushed. The leaves of herbs such as sage, mint, rosemary, thyme and parsley, stripped from their stalks, are perfect for oven drying. Microwave for 30 seconds at a time until they are brittle, paying close attention for signs of burning. Don't have a gadget to dry herbs? Remove the mint leaves from the stems and crumble into a clean, dry jar. Pluck the leaves off the stem and lay them between paper towels so that no two leaves are touching. If you pluck the leaves off first, the mint can dry a little quicker. For this method, remove individual mint leaves, while leaving the young branches intact with the leaves. Oven Drying. Carefully remove the leaves from the stems when the mint is dry. You can leave it on the stem if pressed for time. Remove the mint leaves from the stems and crumble into a clean, dry jar. Store the mint in a cool, dry place, away from light. Lay your mint out in a single layer on your cookie sheet; place in the oven for a minimum of 2 hours. Space out leaves on a muslin-covered tray in an oven set to the lowest possible temperature (higher temperatures diminish the fragrant essential oils) with the door ajar to allow moisture to escape. It’s important to harvest herbs at the right time. Check your mint after 2 hours - it should be dry; if not, cook an extra 20-30 minutes until completely dry. Herbs will mold quickly if exposed to moisture. Herbs with soft, juicy leaves need to be dried quickly or they will grow mold. Sort of like dirty dishwater without any flavour.