Drying Herbs - Nesco FD-75A Recipes & Instructions

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Drying Herbs

Fresh herbs and spices have a stronger
aroma and flavor 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 flavor is lost when they are dried, it becomes 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.
Gathering Herbs
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 flavoring 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 plant to continue
growing. The new leaves at tip of plant have the most concentrated flavor.
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.
The flowers of some herbs may be used for seasoning. They should be harvested
when they first open and while still very fresh. Seeds, such as caraway or mustard,
are harvested when they are fully mature and have changed from brown to gray.
Preparation
Leaves and stems should be lightly washed under cold running water to remove
any dust or insects. Remove any dead or discolored portions.
To dry large-leafed herbs, such as basil and sage, strip leaves from stem, cut in half
across the leaf and place on a Clean-A-Screen ® lined tray. Cutting allows dry air to
get inside the stem and will shorten drying time.
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