Nesco FD-2000 Use Manual page 19

Testing for Dryness
Herbs are dry when they snap and crumble easily Stems should be brittle and break
when bent Seeds should be brittle and 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 inside of container, they need further drying
Packaging
Dark colored jars with airtight lids are ideal for storing herbs They don't allow light
in, which tends to fade and weaken 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
Storage
As with other dried foods, dried herbs and seeds should be stored in the coolest
place available, preferably below 60°F (15C), to maintain best flavor. Do not crush 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, seeds and
spices should keep well for 6 – 12 months
Using Dried Herbs & Spices
Since herbs and spices are usually 3 to 4 times stronger than their fresh
counterparts, use conservatively Their taste should be subtle and not overpowering
The zest of dried herbs is dependent upon 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 the recipe
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