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herb and flower preparation
To dry herbs and flowers, they must first be rinsed and patted dry. Remove any dead,
soft or discoloured parts, while leaving the stem intact. Spread the herbs or flowers
on a tray and let them dehydrate for about 2 to 7 hours, depending on their type and
size. Once drying is complete, remove the tray and allow to cool. Remove the leaves
or buds from the stem and separate them. Crush them if you want.
For best results, pick the flowers after the morning dew has dried in the sunlight and
before the cool evening mist has settled on the petals. Be careful of flowers that have
been sprayed with insecticides or other harmful chemicals; do not use them under any
circumstances. If you are dehydrating flowers at the same time as herbs, place the
flowers on the lower trays and the herbs on the upper trays so that any debris from the
flowers doesn't fall on the herbs.
Treatment
Herbs
Basil,
oregano,
parsley,
chives,
tarragon, etc.
food preservation
NOTE: food needs to be properly preserved in order to maintain its quality. Food
should be at room temperature before storing.
Packing
In order to properly store dehydrated foods, the dried food must be carefully wrapped.
•
Pack dried food in plastic freezer bags, while removing as much air as possible
from inside. Vacuum packing is ideal for storing dried food.
•
Store the plastic bags in an airtight glass, metal or plastic container. When food
is stored in rigid containers without first being placed in freezer bags, the dried
food is exposed to air, which has a damaging effect. Vacuum packing significantly
extends the shelf life of your dried food.
Preparation
Whole stems
Dehydration
Dehydration time in hours (for
temperature
40°C
reference only)
2-4
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