Preserving
Herbs
by Rachel Paxton
Using herbs, whether they be
fresh or dried, can greatly improve any dish. Rachel teaches
us how to preserve our herbs.
Harvesting
- Harvest in the morning of a
hot and dry day--wait until the dew is off the plants.
- Snip off the top growth--about
6 inches of stem below the flower buds.
Drying
- If the leaves are clean, don't
wash them--oils are lost in the washing process. If they are
dusty, wash briefly under cold water.
- Shake off excess water and hang
the herbs, tied in small bunches, in the sun until the water
evaporates.
- Hang the bunches (upside down)
in a warm, dry place that is well ventilated and free from strong
light. To prevent dust from accumulating, put them in a brown
paper bag that you've punched some holes in to increase circulation.
- If you don't hang them up, remove
the stems and dry them on baking sheets, window screens covered
with clear sheeting or cheesecloth, or even on a towel.
- You can also dry herbs in a
food dryer. For the best flavor, the temperature in the dryer
should stay under 105 degrees F.
Storing
- Leaves may be crushed before
they are stored away, but they retain their oils better if they
are kept whole and crushed right before they are used.
- Herbs should be stored in a
cool place, out of strong light, either in dark glass jars, in
tins, or (in a) cabinet. It's best to throw them out after a
year and restock with new ones.
Continued
on the next page...
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