DRYING HERBS

The key to proper drying is to reduce the water content as quickly as possible. There are four drying methods: by air circulation; by ovens; by means of drying powders; or by using a dehydrator.

Dry leaves and flowers by means of air circulation. Cut whole stems or branches, brush or wash off the dirt and remove any dead leaves and spent flowers. Label each bundle; tie steams together and place them on newspapers or drying screens or hang them upside down in a dark, well-ventilated room. Hanging works best for flowers. After a few weeks, remove the leaves from the stems.

To dry leaves in a gas or electric oven, snip the leaves off the stems or branches and chop stems and roots intopieces and place them on a baking sheet.. Put them in a 150 degree F oven for a few minutes, leaving the door ajar.

In a microwave, place a single layer of snipped leaves on a paper towel. Set at full power. After one minute, turn the herbs and continue cooking until dry. Watch for burning.

Dry delicate flowers by completely burying them in drying powders or use a dehydrator according to the manufacturer's directions.

Prevent mold by making sure leaves, flowers and roots are completely dry before storing them. Dried herbs will retain their shape and color for about a year.

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