Cabela's 54-1647 Manual page 18

Drying t emperature s hould n ot e xceed 9 5°F t o 1 25°F ( 35°C t o 5 2°C).
FOOD
Anise L eaves
Anise S eeds
Basil L eaves ( break
veins a nd s tems t o
aid i n d rying)
Caraway
Chili P eppers
Chive L eaves
Cilantro L eaves
Coriander
Cumin S eeds
Dill L eaves
Fennel
Garlic C love
Ginger R oot
Mint
Oregano
Parsley -­‐ F lat o r c urly
Rosemary
Sage
Tarragon
Thyme
Note: D ry H erbs s hould c rumble e asily a nd s tems s hould s nap w hen b
HERB D RYING G UIDE
PREPERATION
Rinse i n c old w ater
and p at d ry
Rinse i n h ot w ater a nd
pat d ry
Clip l eaves 3 t o 4
inches f rom t op o f
plant j ust a s f irst b uds
appear, p at d ry
Clip e ntire p lant, d ip i n
boiling w ater, p at d ry
Rinse a nd d ice, p at d ry
Chop, r inse i n c old
water, p at d ry
Clip w ith s tems, r inse
in c old w ater, p at d ry
Clip e ntire p lant, d ip i n
boiling w ater, p at d ry
Rinse i n c old w ater,
pat d ry
Rinse i n c old w ater,
pat d ry
Rinse i n c old w ater,
pat d ry
Clean w ith s oft b rush,
don't w ash
Peel, s lice o r g rate
Rinse & p at d ry
Rinse & p at d ry
Rinse & p at d ry
Rinse & p at d ry
Rinse & p at d ry
Rinse & p at d ry
Rinse & p at d ry
DRYING T IME
1-­‐3 h ours
2-­‐5 h ours
20-­‐24 h ours
2-­‐5 h ours
5-­‐12 h ours
20-­‐24 h ours
15-­‐18 h ours
2-­‐5 h ours
2-­‐5 h ours
1-­‐3 h ours
1-­‐3 h ours
6-­‐12 h ours
2-­‐5 h ours
6-­‐12 h ours
8-­‐15 h ours
15-­‐ 2 0 h ours
15-­‐ 2 0 h ours
20-­‐24 h ours
20-­‐24 h ours
3-­‐5 h ours
18
USES
Soups, s tews, s auces,
vegetable a nd f ruit s alads
Rehydrate, s erve i n c ream
sauce
Italian a nd M editerranean
tomato m eat d ishes,
salads, s oups, f ish, p oultry
and e gg d ishes
Pork, s auerkraut, r ye
bread, c heese, v egetables,
cookies
Powder f or s easoning
Mild o nion f lavor, u se i n
moist r ecipes
Mexican, C hinese a nd
Mediterranean d ishes
Sausage, p ickling s pices,
seeds, a pples a nd p ear
dishes
Curries a nd c hili d ishes
Salads, v egetables,
potatoes a nd f ish
Salads, s oups o r s tews
Salt, p owder, r ecipes
Meats , d esserts
Lamb d ishes, j elly, s auces
Italian, & G reek d ishes
Powder o r f lakes
Poultry, l amb , e gg d ishes
breads
Pork, g nocchi, f ish
Sauces, s alads, f ish o r
poultry
Soups, a ll d ishes m ost
veggies
ent.