Drying Herbs and Veggies

[Guest guest]

I'm a firm believer in drying and storing as many herbs as we can

instead of buying them. Herbs are expensive and we don't know if they

are sprayed or how they are processed. I've had great luck with air

drying herbs. I believe that heat diminishes the flavor of herbs.

Cilantro is one of several herbs that just lose their wonderful

flavor when dried. Thyme seems to improve with drying but I prefer

Rosemary fresh. Chives and Parsley loose flavor when dried. Basil and

Dill are just great dried or fresh. I've tried freezing these

particular herbs without success. Most other herbs are so easy to

dry. Just pick them in the morning and place them on a rack,clean

cloth or paper towel, in a warm , dry area . If you have a large

bunch, tie the ends together , place them in a paper bag(heads down)

and hang them up to dry. A closet/pantry ceiling is a good place.

Never hang your herbs in the garage because there are too many fumes

from car exhaust and stored chemicals. You can remove the dried herbs

from the paper bags and place them in glass jars as soon as you are

sure they are completely dry. They will mold if they are not dry. Or

just leave them in the bags and use when needed.

Contact me off line if you have a question about a particular herb or

drying veggies.

Deanna in Colorado

[Guest guest]

I had a lovely sweet Italian basil plant in my side yard that had grown huge

just as winter was approaching. I hated to loose all this goodness, but knew it

wouldn't survive the cold, so I gathered the leaves off the plant, washed &

dried them, then processed with enough olive oil to make a paste, and froze in

small portions. To freeze, put 2 tablespoons of the mixture in snack size

freezer bags, smooth flat, pressing all the air out, and stack, they freeze

quickly. Each baggie is the perfect amount for one batch of pesto, or to add to

soups, etc. If you plan to use the use within a couple of weeks, the mixture

can be stored in the fridge. While gathering your leaves, pinch the " flower "

tops containing the seeds and re-plant in late spring. My original plant came

from planting the seed part from a store bought packet of basil, purchased in

the refrigerated spice section of my local grocer. I was amazed that it

produced a plant, yet it not only grew, but became a huge

bush. Lots of good meals ensued. Good luck and good eating with your spices.

April