How To Dry Herbs Part 2 Recipe
Yield: 1 TextfileRecipe by luhu.jp
Ingredients:
1: Textfile only,
Directions:
** Continued from Part 1 **
CONDITIONING
Conditioning ensures that sufficient moisture has been removed to prevent
molding during storage. Place the herbs or seeds in an airtight container
for several days. Check daily for condensation on the inside of the
container. If condensation appears, dry the herbs or seeds longer.
PACKAGING
Package dried herbs and seeds in any type of container which excludes
air, light and moisture. Air and light result in flavor loss; moisture
encourages caking, color loss or insects. Dark-colored jars with airtight
lids are excellent. Paper or cardboard containers will absorb flavoring
oils and will not protect herbs from air and moisture.
STORAGE
Store containers of dried herbs and seeds in the coolest place available
preferably below 60
F (15
C). A cool storage temperature will keep them
from fading and will hold the flavor better. Because the temperature of the
kitchen is probably much warmer than your storage area, keep only small
amounts ready to use and the rest in storage. Do not store kitchen
containers directly over the stove.
Crushing or grinding herbs and seeds for storage increases the loss of
aroma and flavor. Whole spices have the longest shelf life; ground spices
the shortest. For the fullest flavor, crush just before using. With good
storage conditions, dried herbs and spices should keep well for 6 months to
1 year. ** 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
CONDITIONING
Conditioning ensures that sufficient moisture has been removed to prevent
molding during storage. Place the herbs or seeds in an airtight container
for several days. Check daily for condensation on the inside of the
container. If condensation appears, dry the herbs or seeds longer.
PACKAGING
Package dried herbs and seeds in any type of container which excludes
air, light and moisture. Air and light result in flavor loss; moisture
encourages caking, color loss or insects. Dark-colored jars with airtight
lids are excellent. Paper or cardboard containers will absorb flavoring
oils and will not protect herbs from air and moisture.
STORAGE
Store containers of dried herbs and seeds in the coolest place available
preferably below 60
F (15
C). A cool storage temperature will keep them
from fading and will hold the flavor better. Because the temperature of the
kitchen is probably much warmer than your storage area, keep only small
amounts ready to use and the rest in storage. Do not store kitchen
containers directly over the stove.
Crushing or grinding herbs and seeds for storage increases the loss of
aroma and flavor. Whole spices have the longest shelf life; ground spices
the shortest. For the fullest flavor, crush just before using. With good
storage conditions, dried herbs and spices should keep well for 6 months to
1 year. ** 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