DIY: Drying Italian Herbs & Spices

Our chefs know just how important it is to have fresh herbs and spices on hand to bring out the best in their seasonal foods. Now with summer over our shoulder and the gifts from the garden winding down, we're in full preparation for the winter months ahead. In Positano we're busy keeping the flavors of summer by naturally drying our organic garden herbs and chili peppers!

We naturally grow high quality basil (basilico), parsely (prezzemolo) marjoram (maggiorano), oregano (origano), rosemary (rosmarino), sage (salvia), thyme (timo) red chili peppers (peperoncini) which can all be dried either by air or oven.

Air-drying: Choose a dark, airy place. Attics and sheds are ideal, but a dark breezy room will work fine. Tie the stems of the chili peppers or a loose bunch of cut herbs with twine or thick string. Hang the branches upside down by the string. After a few weeks the leaves should be completely dry, rub them off the stems and store in clean, glass jars away from direct light.

Another alternative is to pick off the leaves and leave them to dry on clean, dry racks allowing air to circulate. Drying on racks is best for large-leaved herbs such as sweet basil or bay leaves.

Oven drying: Start by setting oven on low heat, 150° F or lower. On a metal rack or screen, layer fresh herbs and leave in oven for 20 - 30 minutes or until dry.

When herbs are crisp, remove the leaves from the stems and crumble them into clean, glass jars.

Or leave the harvest to us, and visit our Marketplace page, where a full line of spices and olive oils are available. The natural herbs and spices are simple to use, healthy, and compliment any pasta, sauce, soup, toasted bread, fish or meat recipe.

You still have time to sign-up and win Cooking Vacations Italian Kitchen basket giveaway that includes a complete Italian market filled with the perfecto foods for your home kitchen!!!