Recipe - Drying Herbs

No ingredients; info file

From: Althea LeBlanc TheaLater@AOL.COM

Date: Mon, 1 Jul 1996 04:37:37 0400
Well, Tina, you can dry it with an electric dehydrator. Spearmint also is
very oily, I remember. You might want to experiment with steam blanching it
before drying it. I dried my own basil, but I just hung it upside down in
my kitchen, then break off pieces of it before I used it. Not exactly
"correct", but it works for me. I use it in soups. If you go the electric
dehydrator route:

1. Rinse leaves and stems with cold water and shake off excess water. Pat
dry with towels and cut off dead, mushy or discolored leaves.

2. Always dry herbs at low temperature because the higher temps destroy
natural oils.

3. Spread herbs (stems and leaves) loosely on a tray and dry at 95deg to
100 deg for approx. 3 to 5 hours. Herbs with larger leaves like cilantro
will take longer.

4. Dry herbs on stems. When completely dry and brittle, strip leaves off
stems.

5. Store in tightly closed containers in a cool, dark place. Do not store
in paper bags, because the natural oils will be absorbed, which reduces the
herb's potency.

Dried herbs and spices should keep well for 6 months to a year.

The above guidelines are from _The Dehydrator Cookbook_ by Joanna White,

EATL Digest 30 June 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.