Oven drying herbs refers to a method of removing moisture from fresh herbs using a conventional oven. This process inhibits enzymatic action and microbial growth, preventing spoilage and preserving the herb’s flavor and aroma. For example, basil leaves spread on a baking sheet and subjected to low heat in an oven undergo dehydration, transforming from a perishable, leafy green to a shelf-stable culinary ingredient.
This dehydration technique provides a rapid alternative to air drying or using a dehydrator. The controlled heat environment ensures a consistent and relatively quick drying process, minimizing the risk of mold or fermentation that can occur with slower drying methods. Historically, methods for preserving herbs have been essential for culinary and medicinal purposes, allowing access to these valuable resources year-round.
