Bringing Herbs inside for the Winter

Presented by
The Webster Groves Herb Society
at Missouri Botanical Garden
September 30, 2017

Late summer gradually becomes autumn and eventually winter. Mornings are crisp. Trees blaze with color. Leaves flutter to the ground.

Our thoughts turn to bringing herbs inside for the winter, taking cuttings for growing indoors, preserving herbs for culinary uses and decorative purposes, drying herbs and flowers.

Drying Herbs and Flowers

Dry herbs by hanging, in an oven, in a food dehydrator, or on a screen.
Hang herb bunches, upside down by the stem using twist ties, twine, or rubber bands, in a dry, well-ventilated area until the herbs are dry and brittle, a week or more. For large amounts of herbs to dry, create a makeshift clothesline to hang the herbs or use a clothes drying rack.
To dry in the oven, place herbs on a cookie sheet and use the lowest possible setting until the herbs are dry.
Place smaller herbs on screens until dry.
Store dried herbs in airtight containers away from light and heat. Most herbs
keep for about a year.
When putting your herb garden to bed in the autumn, leave some winter
interest for wildlife to feed and find shelter.