How many times have you bought a packet of a fresh herb such as coriander/cilantro, parsley, mint or any other herb, only to find most of it rotting in the fridge because you didn't use it in time? With this simple microwave drying technique, you can reduce the waste, and always have good dried herbs on hand.
Place a sheet of kitchen paper on your worktop. Pick the leaves off your bunch of herbs, and spread them out in a single layer on the paper. Cover with another sheet of paper and place the paper and herbs in your microwave.
For delicate herbs such as coriander / cilantro, basil, chives, tarragon, mint and parsley, microwave on full power for 40 seconds. Leave for 20 seconds, then cook for another 20 seconds. Remove from microwave and have a look at the leaves. The paper should be a bit moist, and the leaves wilted. Shuffle them about a bit on the paper, then cook for a further 20 seconds. The leaves should be pretty dry by now - if not, keep cooking and checking in 20 second bursts. You may need to change the paper if it is too damp. When the leaves feel dry and crumble when you rub them between finger and thumb, they are done. Let them cool completely, then crumble into a jar.
For more robust herbs like oregano, thyme and rosemary, cook initially for 1 minutes, and then in 30 second bursts.
Use in soups and stews just as you would regular dried herbs.