Microwaving Isn’t Just the Fastest Way to Dry Herbs, It’s the Best Way
You may already know that you can dry herbs in the microwave . But did you know that this is actually a better method than other methods? That’s why.
Compared to other methods, such as hanging or drying in the oven, the microwave produces the most potent dried herbs with the freshest flavor and brightest color. J. Kenji Lopez-Alt in Serious Eats explains why:
Microwaves target water when heated. Microwaves emit waves of long electromagnetic radiation that cause the polar molecules in your food to spin rapidly back and forth. By far the most abundant polar molecule in everything we eat is water. So, the microwave doesn’t actually heat up all of your food, it just heats up the water … This means that the microwave can very effectively make the water evaporate from your herbs – especially because they’re so thin – when left on. aromatic compounds and colorful pigments are mostly intact.
In addition, when you’re done drying them, Kenji recommends that you take it one step further by chopping them up; they are then ready to be added to oils, added to spice mixes, used as a rub, sprinkled on popcorn, and the like. Follow the link below for further explanations as well as a step-by-step guide.
Use the microwave to dry herbs to preserve their rich flavor | Serious food