How To Dry Herbs Part 1 Recipe
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Ingredients:
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Directions:
** BAG DRYING **
Bag drying is one of the simplest ways to dry heafy herbs with long stems.
Tie the herbs in small bunches by the ends of the stems. Suspend them
upside down in small brown paper bags, which have been labeled. Tie a
string firmly around the top of each bag. Hanging them upside down will
cause the flavoring oils from the stems to concentrate in the leaves. Cut
several 1/2-inch holes in each side of the bags to let air circulate and to
speed drying. Hang them in the kitchen, attic or anywhere there is a warm
even temperature and good air circulation. If you are drying large
quantities of herbs and hanging a number of bags in the same place, suspend
them with different lengths of string to allow good air circulation between
the bags.
When the leaves are sufficiently dry, usually in 5 to 10 days, they will
crumble easily. Check by opening the bag and feeling the leaves. If they
are dry enough, roll the bag gently between your hands so the leaves will
crumble from the stems and fall to the bottom of the bag. Leaves that are
not completely dry will mold during storage.
Seed pods with long stems may also be dried in bags. The seeds will fall
to the bottoms of the bag as they dry.
ROOM DRYING
Room drying on a tray works well for herbs with large leaves, such as
basil, or ones with short stems. Seeds and flowers may also be tray dried.
An old window screen works well, is inexpensive and lets the air circulate.
Wash it and cover it with a thin layer of cheesecloth. Place one layer of
leaves, stems, flowers or seeds on the tray and cover them with another
thin layer of cheesecloth to keep off dust and insects. Place the tray in a
clean warm location, preferably on props, such as bricks or wooden blocks,
to allow the air to circulate underneath. Turn the herbs over every day or
two so they will dry evenly.
OVEN DRYING
Oven drying removes much of the essential oil because a low constant
temperature cannot be maintained. Most gas ovens usually generate enough
heat with just the pilot light, but it is difficult to adjust electric
ovens to keep the temperature below 100
F (40
C). If you use your gas oven
with the pilot light, cover the oven racks with a nylon net or old window
screens. Arrange the herb seeds one layer deep. Prop the oven door open
slightly to let the moisture escape.
MICROWAVE-OVEN DRYING
Microwave-ovens may be used to dry small quantities of herbs. Place 4 to
5 stalks with leaves between paper towels. Set the microwave timer for 2 to
3 minutes. Check to see if the stems and leaves are sufficiently dry. If
not, reset the timer for an additional 30 seconds and check again. Repeat
the process if necessary.
DEHYDRATORS
Dehydrator drying is the most efficient and produces the highest quality
dried herbs because it takes only 1 to 3 hours, has controlled temperature
and good air circulation. Place the prepared herbs on the drying trays in a
preheated dryer with the thermostat set for 90
to 100
F (about 35
C) and
dry. Do not dry herbs with moist loads of fruits or vegetables. Not only
will the increased humidity lengthen the drying time for the herbs, but
fruits and vegetables are usually dried at a much higher temperature than
herbs. These higher temperatures dissipate the herbs flavoring oils.
SUN DRYING
Sun drying is not recommended for herbs because losses in aroma, flavor
and color are high.
TESTING FOR DONENESS
Herbs are dry when they crumble easily. Stems should be brittle and break
when bent. Seeds will readily fall from the chaff, but usually need
additional drying after they have been removed from the seed pods. Seeds
should be brittle. If herbs and seeds are not sufficiently dry, they may
mold. ** How To Dry Foods by Deanna DeLong HPBooks, California 1992 ISBN =
1-55788-050-6
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp
Bag drying is one of the simplest ways to dry heafy herbs with long stems.
Tie the herbs in small bunches by the ends of the stems. Suspend them
upside down in small brown paper bags, which have been labeled. Tie a
string firmly around the top of each bag. Hanging them upside down will
cause the flavoring oils from the stems to concentrate in the leaves. Cut
several 1/2-inch holes in each side of the bags to let air circulate and to
speed drying. Hang them in the kitchen, attic or anywhere there is a warm
even temperature and good air circulation. If you are drying large
quantities of herbs and hanging a number of bags in the same place, suspend
them with different lengths of string to allow good air circulation between
the bags.
When the leaves are sufficiently dry, usually in 5 to 10 days, they will
crumble easily. Check by opening the bag and feeling the leaves. If they
are dry enough, roll the bag gently between your hands so the leaves will
crumble from the stems and fall to the bottom of the bag. Leaves that are
not completely dry will mold during storage.
Seed pods with long stems may also be dried in bags. The seeds will fall
to the bottoms of the bag as they dry.
ROOM DRYING
Room drying on a tray works well for herbs with large leaves, such as
basil, or ones with short stems. Seeds and flowers may also be tray dried.
An old window screen works well, is inexpensive and lets the air circulate.
Wash it and cover it with a thin layer of cheesecloth. Place one layer of
leaves, stems, flowers or seeds on the tray and cover them with another
thin layer of cheesecloth to keep off dust and insects. Place the tray in a
clean warm location, preferably on props, such as bricks or wooden blocks,
to allow the air to circulate underneath. Turn the herbs over every day or
two so they will dry evenly.
OVEN DRYING
Oven drying removes much of the essential oil because a low constant
temperature cannot be maintained. Most gas ovens usually generate enough
heat with just the pilot light, but it is difficult to adjust electric
ovens to keep the temperature below 100
F (40
C). If you use your gas oven
with the pilot light, cover the oven racks with a nylon net or old window
screens. Arrange the herb seeds one layer deep. Prop the oven door open
slightly to let the moisture escape.
MICROWAVE-OVEN DRYING
Microwave-ovens may be used to dry small quantities of herbs. Place 4 to
5 stalks with leaves between paper towels. Set the microwave timer for 2 to
3 minutes. Check to see if the stems and leaves are sufficiently dry. If
not, reset the timer for an additional 30 seconds and check again. Repeat
the process if necessary.
DEHYDRATORS
Dehydrator drying is the most efficient and produces the highest quality
dried herbs because it takes only 1 to 3 hours, has controlled temperature
and good air circulation. Place the prepared herbs on the drying trays in a
preheated dryer with the thermostat set for 90
to 100
F (about 35
C) and
dry. Do not dry herbs with moist loads of fruits or vegetables. Not only
will the increased humidity lengthen the drying time for the herbs, but
fruits and vegetables are usually dried at a much higher temperature than
herbs. These higher temperatures dissipate the herbs flavoring oils.
SUN DRYING
Sun drying is not recommended for herbs because losses in aroma, flavor
and color are high.
TESTING FOR DONENESS
Herbs are dry when they crumble easily. Stems should be brittle and break
when bent. Seeds will readily fall from the chaff, but usually need
additional drying after they have been removed from the seed pods. Seeds
should be brittle. If herbs and seeds are not sufficiently dry, they may
mold. ** How To Dry Foods by Deanna DeLong HPBooks, California 1992 ISBN =
1-55788-050-6
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp