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* Dry at 40℃ for 2 to 3 hrs, then increase temperature to 60℃ and dry for remaining time.
** Blanch for 5 minutes or until translucent. If not steamed long enough, they will turn black during drying and
storage.
Drying Herbs
Fresh herbs and spices have a stronger aroma and flavours than commercial dried herbs and spices. They
are prized by food lovers and gourmet cooks. Dried herbs and spices are used more often than fresh
because they are more readily available and convenient to use. Although some flavours are lost when they
are dried, they become more concentrated because so much moisture is removed. Most herbs contain
from 70 to 85 percent water. Eight ounces of fresh herbs will yield about one ounce dried.
The flower, seeds, leaves and stems of herbs can all be used for seasoning. Leaves and stems should be
gathered early in the morning before the heat of the sun dissipates the flavouring oils.
Leaves should be harvested before plant begins to flower and while still tender. Snip stems at base, taking
care to leave sufficient foliage for the plant to continue growing. The new leaves at the tip of the plant
have the most concentrated flavours.
Plants usually survive three or four major harvests and, depending on climate, may produce all year
round. Cold frames extend growing season and a sunny kitchen window will allow potted herbs to
produce all year long.
When plants have begun to flower, a bitter taste develops and leaves are not as aromatic because the
energy has gone into producing buds.
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