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Drying Herbs |
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The way you choose to dry an herb depends on its consistency. You must also pay attention to the water content of the herb, since the parts with the most water require the most effort to dry. It is important to have specific conditions of shade, warmth, and air circulation to dry. It is important to eliminate heat and light, as these are damaging. There are several methods for drying herbs. The simplest method is hang drying, where the herbs are tied into bunches and hung from raters or a rack (a clothes drying rack is good.) The herbs should be hung in a cool, dry place with air circulation, such as an attic or enclosed porch. You should label the herbs because they can be difficult to identify in their dried state. The disadvantages to this method are that it can take weeks for herbs to dry if you live in a humid area, and that dust and mildew can form on the herbs. The plants are dried when their herbs are brittle and break easily. Hang drying is a very good method for drying large woody herbs. Salting is an old-fashioned method for preserving herbs. In this process, you layer herbs and coarse sea salt in a wide-mouth jar. The top layer of salt should be at least half an inch deep. To use these herbs, remove them from the jar and rinse them in lukewarm water or shake them free of salt. The salt takes on the flavor of the herbs used and, as such, is good for seasoning. Some herbs, such as mints, tarragon, parsley, basil, and chives, can be frozen to preserve. Before freezing, you must remove dust and dirt from the herbs. Then place the herbs uncovered on a cookie sheet and freeze for two hours. After the herbs are frozen, place them in freezer bags labeled with the name of the herb. Make sure to seal the bags well. Frozen herbs cannot be used for garnishes because they become wilted when they are thawed. Different parts of the plant can be dried in different ways. Bulbs can be dried in the oven. To do this, the outer coat of the bulb should be removed. Slice the bulb and dry it in an oven, but make sure the heat is below 100 degrees Fahrenheit. A heat source is also needed to dry roots. Slice the roots evenly, place them on a screen, and put them into an oven set at a very low temperature (below 180 degrees Fahrenheit.) Bark can be dried under the sun, unless it is black cherry bark, which should be dried in the shade. Flowers can be spread over an open space. (one square yard is needed for one pound of flowers.) The plants must be spread out so that air can circulate. Flowers can be dried this way between layers of newspapers as long as the ink is non-toxic. Leaves and flowers can also be dried on a covered tray (cheesecloth is good for covering the tray because it allows air circulation) in a dry, shady place. If the leaves have a high water content or are thick they can be dried in an oven, but the heat must be kept very low. Once the herbs are dried, they should be stored in airtight containers. Check the jars after a week to make sure that the plants are completely dry; if they are not, repeat the drying process. The essential oils and flavors of the herbs dissipate when exposed to heat and light, so use amber or green jars instead of clear ones to store the herbs and put them in a clear place. Also remember to label the jars. Dried herbs should be kept for no more than a year, but bark can be kept for up to three years. |