Drying Herbs - Nesco American Harvest Guía Del Cuidado/Del Uso

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
get inside the stem and will shorten drying time.
To dry small-leafed herbs, like thyme, place on a Clean-A-Screen
helps keep dried herbs from falling through tray. As small herbs dry, they may fly
around inside dehydrator. If this happens, place another screen over drying herbs to
keep them in place.
If flowers are to be used in teas, dry them whole. Wash and separate petals, and
remove any tough or discolored parts. When seedpods have dried, their outer
covering may be removed. Rub seeds between palms of your hands while blowing to
remove husks. Place larger seeds on a Clean-A-Screen
is no moisture evident. If seeds are to be used for planting, dry at room temperature
to maintain germination ability.
® lined tray. Cutting allows dry air to
® lined tray. This
® sheet. Dehydrate until there
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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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