| Preserving and Storing Herbs |
| Drying As soon as a leaf or flower is separated from the plant, metabolic changes begin. The sooner drying begins the better quality the dried herb will be. Drying leaves in the oven is not satisfactory, as the water evaporates to quickly and essential oils are lost. microwave ovens speed up the process considerably without affecting the flavor , but they may destroy some of the therapeutic properties in the process. Keep herbs separate when drying to avoid any confusion or tainting, especially if they are to be used medicinally. Do not introduce fresh plant parts into an area where drying is in process. Leaves Wipe off any dirt or grit. Keep the leaves out of the sunlight, for this extracts and evaporates essential oils. Choose a warm, dry, dark situation with adequate ventilation. A linen closet, warm loft or garden shed for example. A drying temperature of 90 degrees F is ideal for the first 24 hours, with a reduced temperature of 75-80 degrees F thereafter. Leaves that are not unduly thick will take about four days at these temperatures. Hang stems of leaves such as sage, rosemary, savory and thyme in small bunches, tied with string. Do not pack stems to tightly together, as air needs to circulate through and around the bunch. About 10 stems at a time. Hang them high as to a rafter, upsidedown. If the area is dusty, loosely try a paper bag around it. When drying small quantities, spread the leaves thinly on muslin, cheescloth or brown paper punctured with fine holes. Stretch the material over a frame or wire cooling rack so air can circulate freely. When drying is completed, the leaves should be paper dry and fragile, but not so dry that they powder on contact. Avoid drying strongly flavored herbs such as lovage close to the others, as their flavor may spread. Flowers Dry flowers in the same way as leaves. When dried correctly they should retain their color. Delicate flowers such as borage and sweet violets must be spread out carefully so they maintain their shape. Allow one to three weeks drying time, depending on the thickness of the petals. For calendule, remove the dried petals to store. Keep chamomile, lavender and smaller-headed flowers intact. Roots All roots should be clean, with fibrous parts removed before drying. Cut large thick roots in half lengthways and then into small pieces to facilitate drying. Roots require higher temperatures. 120 degrees F, even up to 140 degrees F. You can dry them in the oven, turning them regularly, until they are fragile and break easily. Peel the roots of marshmallow and the rhizomes (roolike plant stem that produces root below and sends up shoots from the upper surface.) of licorice before drying. Once dried, store in dark airtight containers. Roots of parsley and angelica reabsorb moisture from the air. Discard if they become soft. Bark Bark may need washing to remove insects and moss; then dry it out in a dry, warm, airy, dark place as flat as possible. Store in airtight jars. Freezing Freezing retains color and flavor, as well as most of the nutritive value of fresh young leaves. This is now the most popular way to preserve culinary herbs, because it is convenient and fast. The easiest way to freeze herbs is simply to pack them into plastic bags and label. Store small packets in large containers in the freezer, to avoid the possibility of their being lost or damaged. Alternativly, put finely chopped leaves into ice-cube trays and top up with water. One average cube holds one tablespoon of herb and one tablespoon of water- a convenient quantity for cooking. If the water is not required in a recipe, the ice cube can be placed in a sieve over a bowl and allowed to thew. |
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