Powdered Herbs

Hello again, how is your week going?
Well how about something a bit different and a great way to preserve some of your herbs.
Throughout the year some of your perennial herbs will need trimming.  But there is no point in wasting the cut offs.
Now there are multiple ways to preserve these, from dehydrating them to freezing them and all have their benefits.  However this post is about powdering them.
So why go the extra mile from a standard dehydration and shred.  Why do you want to create a powder?  Well basically because you can do a bit more with a powder than the shredded leaves.
You can use powdered herbs as colouring for certain items like meringue, sauces and some none-edibles like soap!
On top of this the flavours impart  quicker.  It becomes easier to create barks on steak and grilled meats.  Soups are ready quicker.
Finally, space is key. Powder takes up significantly less space than other ways of keeping dried herbs, meaning you can store much more of it.
To make powdered herbs you will need some way to dry your herbs and some way to grind them.  But you also need to know which herbs work well.  For example, basil is not good, the oils break down easily and you lose all the flavour of the basil.
Mints, oregano, rosemary and thyme all seem to work well.  The easy rule of thumb is about how you treat the herb in edible use.  Herbs that you can roast with dry better than those that prefer to be cooked less (basil, tarragon etc).
In regards to drying, you can either air dry or do it in a dehydrator.  Either way works, but there are risks in both.
The dehydrator can break down more of the essential oil as it gets warmer, so you lose flavour.
Air drying takes much longer, and the risk of mold forming is increased, especially in damp weather.
As soon as dried though, grind to a powder.  Some people suggest drying a final time after the powder is made to remove any last traces of moisture.  This is only really an option in a dehydrator, as powders tend to attract moisture in any other way.
Give it a try, make some herb powders.  But don’t stop there.  How about powdered tomatoes, limes, lemons, chillies or peppers (like paprika).  Once you get into powdering, the world becomes your oyster.