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Herbivore: 5 Ways to Grow, Dry, Revive, Steep and Store Herbs


Storing basil in a paper towel - Dresses & Appetizers

Greetings, Green Thumbs! Basil, mint, thyme and marjoram are plentiful and their taste enlivens our mussel recipes, flavors our vinaigrettes and garnishes our salmon croquette appetizers. Take care of your leafy friends with 5 ways to store, dry, grow, steep and revive  herbs.

1. DIY Fresh Herbs – The best way to keep herbs is to grow them yourself. Terrariums are great for growing herbs at home. You can pick the herbs you need, while the rest of the herbs stay alive and fresh. Terrariums make beautiful centerpieces; and growing herbs at home is economical.
Terrarium: growing herbs at home - Dresses  & Appetizers

2. DIY Dry Herbs – To dry fresh herbs place them on a paper towel, in an even layer, and in the microwave for 60 seconds. Lay the dried herbs on a cookie sheet and let cool. Once the herbs are dried, crumble the herbs by hand or place them in a food processor or blender to make an herb powder. Basil, sage and rosemary powders are delicious on homemade chips and onion rings.
Homemade Dried Basil - Dresses & Appetizers

3. Storing Fresh Herbs– To keep store-bought herbs fresh, wrap them in a lightly damp paper towel and place them in a plastic bag. Keep them refrigerated. And when the ends brown, cut them on a bias.
Storing herbs thyme and basil in damp towel

4. Reviving Herbs – When your herbs are slightly wilted, there is still hope. Cut the ends on a bias and place them in cool water to breath new life into limp leaves.

5. Dry Herb & Fresh Herb Conversion – 1 tablespoon of fresh herbs = 1 teaspoon of dry herbs

6. Basil Recipe Secret – Steeping basil is cool trick when flavoring homemade vinaigrettes. To infuse the dressing, treat the basil like a tea bag and steep it. Enjoy the basil champagne vinaigrette recipe and try this fresh basil secret.
Basil Champagne Salad Dressing - Dresses & Appetizers

Basil Champagne Vinaigrette Ingredients
2 Sprigs of thyme, leaves picked
1 Bunch of basil
1 Cup olive oil
1/3 Cup of champagne vinegar
1/2 Shallot, small dice
2 Cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste

Basil Champagne Vinaigrette Directions

1. Combine champagne vinegar, garlic, shallots, 2 sprigs of thyme leaves and seasonings. Slowly whisk in the olive oil. Taste and adjust seasoning. Blanch basil and steep in vinaigrette for 30 – 60 minutes.

Photography by Brandon Maya

7 Comments leave one →
  1. 10 am

    Wow, I never knew you could dry herbs in the microwave. What a cool tip!!! Much easier and faster then hanging them in the sun. Thanks, I am definitely going to try that seeing as how our garden is spewing out loads of basil right now.


    • brandon maya permalink*
      10 am

      Hi, Amelia,
      That’s right, the microwave is your best friend for drying basil, sage and even mint. Enjoy the tip and feel free to share any appetizer recipes you have with dried herbs.

      Love, Peace and Appetizers,

  2. 10 am

    Great tips & beautiful pics! Thanks for posting ^_^

    • brandon maya permalink*
      10 pm

      Hi Badger1,
      Feel free to give your feedback once you’ve tried one of the herb methods! Thanks for the comment.
      Love, Peace and Small Bites,

  3. 10 am

    We used to have a herb garden back in our old house. You’ve inspired me to grow em on our kitchen window sill! (and I had no idea you could revive them – amazing!)

    Great post! 🙂

    • brandon maya permalink*
      10 pm

      Hi, Muhammad,
      Growing herbs at home is beautiful and useful! If you grow thyme and basil, try it on the salmon croquette appetizer recipe. Enjoy.

      Love, Peace and an Amuse Bouche,


  1. What Are You Eating In August? « Dresses & Appetizers

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