Blog Site Discontinued June 23, 2017

Welcome. This blog site, healthy eating and food safety, has been discontinued as of June 23, 2017. I look forward to your comments and feedback regarding use of this tool to disseminate educational information.

Thursday, September 15, 2011

Drying Herbs

Drying Herbs

Drying herbs is a great way to preserve these great flavors for the winter months ahead. Herbs can be easily dried by exposing the leaves, flowers or seeds to warm, dry air. Leave herbs in a well ventilated area until the moisture evaporates. Sun drying is not recommended because the herbs can lose flavor and color.
The best time to harvest most herbs for drying is just before the flowers first open when they are in the bursting bud stage. Gather herbs in the early morning after the dew has evaporated to minimize wilting.

Dehydrator drying is a fast and easy way to dry high quality herbs because temperature and air circulation can be controlled. Pre-heat dehydrator with a thermostat set to 95 to 115 degrees. After rinsing under cool running water and shaking to remove excess moisture, place herbs in a single layer on dehydrator trays. Drying time will vary from one to four hours. Check periodically. Herbs are dry when they crumble, and stems break when bent. Check your dehydrator instruction booklet for specific details.

Microwave ovens are a fast way to dry herbs when only small quantities are to be prepared. Follow the directions that come with your microwave oven.

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