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outer
covering
may be removed.
Rub
the seeds between
the palms of your
hands while blowing
on them to
remove
the husks.
Place larger seeds
on
a Clean-A-Screen
_ sheet.
Place smaller
seeds loosely
on a Fruit
Roll
sheet.
Dehydrate
until there is no moisture
evident.
If seeds are to be used for
planting,
dry at room temperature
to maintain
germination
ability.
Test_g
fe_ ° WW}_'y_ess
Herbs
are dry
when
they
snap
and
crumble
easily.
Stems
should
be brittle
& break
when
bent.
Seeds
should
be
brittle
& usually
need
additional
drying
after
they
are removed
from
the
seed
pods.
To be certain
that herbs
are sufficiently
dry, place in an airtight
container
for
several days. If condensation
appears
on
the inside
of the container,
they need
flJrther
drying.
He o},s & S ees
Since
dried
herbs
and
spices
are usually
3 to 4 times
stronger
than
their
fresh
counterparts,
use
conservatively.
Their
taste
should
be subtle
and
not
over-
powering.
The
zest
of dried
herbs
is
dependent
upon
the
storage
condition
and
length
of time
stored.
Sharpness
of
flavor
deteriorates
with
age.
Some
herbs,
such
as mint
or basil,
lose
their
flavor
more
rapidly
than
others
when
dried.
It may
take
nearly
an equal
volume
of some
dried
herbs
to replace
the
amount
of fresh
called
for in a
recipe.
Dark colored jars with airtight
lids are
ideal for storing
herbs.
They don't allow
light in, which
tends to fade and weak-
en herbs.
You can use other
containers
as long as they exclude
air, light and
moisture.
Air and light result in flavor
loss; moisture
results
in caking
and
color loss or insect infestation.
As with other dried
foods, dried herbs
and seeds should
be stored
in the
coolest
place available,
preferably
below
60°F (15°@), to maintain
the best flavor.
Do not crash
or grind until ready to
use. Crushing
exposes
more surfaces
to the air, resulting
in flavor loss. With
proper
packaging
and good storage
conditions,
dried herbs
and spices
should
keep well for
6-12
months.
27
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