Herb storage
Clean, dry, and store...
Well, we got it done. We picked holy basil, sweet basil, lemon thyme and lemon balm. 1 one-gallon bag full each. we could have went harder on the lemon balm and lemon thyme.
We then cleaned them in a white vinegar and water solution with baking soda. 20% vinegar and a few shakes of baking soda.
The dirt and bugs come crawling off. Look closely.
Afte cleaning and rinsing, we place the herbs in the dehydrator.
Once these have dried for 24 hours we are ready to store them in shackers. At this point you can add them as seasoning on meats, salads, or in tea. As long as it stays dry it will last as long as any other seasoning you buy in the store.
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