Reviving Dry Herbs

At Backyard Patch Herbs we grow and dry the herbs ourselves.  We have large drying racks and hang dry the herbs for the longest shelf life.  We then hand blend by measuring and shaking them using jars rather than bowls. 

Many people are unsure how it measure dry vs. fresh herbs, but it is simple.  If a recipe called for fresh herbs you will use 1/3 of that measurement in dry herbs. So 1 Tablespoon of fresh is just 1 teaspoon of dry herbs in a recipe.

When using dry herbs, you want to revive them before adding them to a recipe. Dried herbs can be reawakened with:

• A splash of warm water
• A drizzle of olive oil
• A squeeze of citrus
• Just rubbing them between your hands before sprinkling
• The steam from a simmering dish

Shelf-Life of Herbs

The shelf life of dry herbs is between 12 and 24 months, generally.  We guarentee 18 months because we air-dry the herbs.  However store bought herbs life can be much shorter due to shipping times and mechanical driers.  The best way to know if your herbs are still flavorful, is to rub them between your fingers and give them a sniff.  If the herbs don't have an aroma, they will not have any flavor and should be discarded or composted.

Hydrating Herbs for Maximum Flavor

Some herbs—particularly basil, mint, chives, parsley—taste even better when lightly hydrated.

Technique:
Add dried herbs to a spoonful of warm water or a squeeze of lemon juice and let rest for 2–3 minutes before incorporating into dips, pesto, dressings, or compound butters.

Blending Dried Herbs

Winter kitchens invite blending, because dried herbs mix well and develop new flavors over time.

Try combinations like:

• Italian mix: basil, oregano, parsley, thyme
• Mediterranean blend: rosemary, marjoram, lemon peel
• Comfort mix: sage, thyme, parsley, onion, garlic

Blending also protects delicate herbs (like parsley or chives) by pairing them with stronger ones.

Technique:
Rub the blended herbs lightly between your palms just before using. This warms the oils and intensifies the flavor.

 Recipes

Italian Hummus

1 crusty baguette, sliced
1 can white beans, rinsed and drained
3 tbsp sesame tahini paste
2 cloves garlic, grated or minced
2 Tbls Your Italian combo

1 lemon
salt
2 tbsp extra virgin olive oil

Optional Garnishes

Coarsely chopped green or black olives
Chopped parsley and basil leaves
Chopped roasted red peppers
Chopped hot pickled vegetables (giardiniera)

Heat the oven to 325 degrees F.  Toast bread 7 to 8 minutes.  Place the beans in a food processor with tahini, garlic, rosemary, the juice of 1 lemon and some salt.  Turn processor on and stream in a little olive oil, process until smooth, adjust salt and transfer to a small serving bowl, garnish with toppings if you wish, and serve with toast. 

Roasted Tomatoes

These tender roasted tomatoes add a spark to weeknight meals.

• 2 pints grape tomatoes, halved
• 1 teaspoon olive oil
• 2 tsp Your Mediterranean Blend
• salt and pepper, to taste
• ¼ cup coarsely chopped fresh chives

Directions: 

Preheat oven to 450 degrees. On a rimmed baking sheet, toss tomatoes, oil, and herb. Season with salt and pepper. Roast until tomatoes are browned on bottom and begin to collapse, about 15 minutes. Toss with chives.