: Herbs
Source of Recipe
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List of Ingredients
The leaves of most herbs should be green and harvested just before the
plant begins to flower.
- Rinse leaves and stems with cold water and shake off excess water.
Pat dry with paper towels and cut off dead, mushy, or discolored leaves
before drying.
- For herbs seeds:
Pick when the pods have changed color but before they begin to shatter.
Spread the pods, dry. Rub the pods between your palms to release
the seeds into the trays.
- Always dry herbs at a low temperature because high temperatures will
destroy natural oils.
- Spread herbs, stem and leaves, loosely on a tray and dry at 95 to 100
for approximately 3 to 5 hours.
Herbs with larger leaves like cilantro will take longer.
- It is best to dry herbs separately from other foods because they don't
take as long as produce for example. Plus other foods would add more
moisture
thus the drying times would be longer.
- Dry herbs on stems.
When completely dry, strip leaves off and brittle stems.
- Do not grind the leaves into a powder before storing.
It is best to grind into a powder with a mortar and pestle or crush in your
hands
just before using.
- Store in tightly-closed containers in a -- dark place.
Do not use cool paper bags because the natural oils will be absorbed by the
paper,
which reduces the potency of the herb.
* Dried herbs have 3 to 4 times the potency of fresh herbs.
* Eight ounces of fresh herbs will yield about 1 ounce dried.
* Dried herbs and spices should keep well for 6 months to 1 year.
Recipe
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