How to Dry and Infuse Herbs

Drying herbs

Separate leaves from the stems and place in a single layer between two sheets of paper towels. Next, monitoring carefully, microwave on high in 20 second intervals until dry, about 1-2 minutes.

Alternately, use your oven as a dehydrator. Spread leaves on a baking sheet lined with parchment paper and bake — with the oven door slightly ajar — at 150°F until dry, about 1-4 hours. Store in an airtight container for up to a year.

Infusing herbs

This technique allows the herb’s essential oils to flavor a variety of edibles including vinegar. Colavita Aged White Wine Vinegar and Colavita Champagne Vinegar work brilliantly with a variety of herbs. Place a few herb sprigs in an airtight glass container filled with vinegar and allow to steep for at least two weeks.

To speed up the process, slightly warm the vinegar over low heat before adding the herbs. Consider adding a sliced garlic clove or hot pepper for additional flavor.Use herb-infused vinegar in salad dressings, splashed over vegetables, or in marinades.

Whatever approach you choose, the vivid flavor that herbs provide can transform an ordinary dish into a spectacular one with very little effort.