Some herbs do not dry well when hung upside down: basil, chives, cilantro, dill, and parsley. I preserve these, and all other herbs, for winter use in my dehydrator with great success. The steps are similar to hanging herbs to dry, however, because the herbs dry in days, rather than weeks, the entire process is significantly shorter.
Collect herbs in the early morning.
Rinse and gently pat dry, if necessary.
Remove damaged leaves and arrange in a single layer on dehydrator trays.
Dry at 95oF / 35oC until "crispy" (8 - 24 hours).
Check for crispness after eight hours and remove trays that are completely dry (likely thyme/dill);
continue to check every four hours (chives may take up to sixteen more hours).
As trays are ready, remove leaves/buds from stems; label and date.
During the winter months I use dried herbs for the following:
basil | tomato dishes and sauces |
bay leaf | soups, stock, sauces |
chives | eggs, rice, quiche, dip |
cilantro | guacamole |
dill | dips, fish, cucumber |
lavender | baking, chicken, pork |
marjoram | sauces, soups, meats |
oregano | eggs, pizza, tomato sauce, pasta, vegetables |
rosemary | pork, soups, bread, chicken |
oregano | eggs, sauce, soup, pizza |
sage | soups, chicken, eggs |
tarragon | dip, chicken, marinated vegetables |
thyme | corn chowder, eggs, bread, soup, vegetables |
No comments:
Post a Comment