Instruction Manual

15
Drying Herbs
Fresh herbs and spices have a stronger aroma and flavours 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
flavours are lost when they are dried, they become 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.
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 flavouring 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 the plant to continue growing. The new leaves at the tip
of the plant have the most concentrated flavours.
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 grey.
Leaves and stems should be lightly washed under cold running water to remove any dust or
insects. Remove any dead or discoloured 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 tray. Cutting allows dry air to get inside the stem and will shorten drying time.
To dry small-leafed herbs, like thyme, place on a lined tray. This helps keep dried herbs from falling
through tray. As small herbs dry, they may fly around inside dehydrator. If this happens, place a
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 discoloured 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 trimmed
baking parchment or Teflon sheet. Dehydrate until there is no moisture evident. If seeds are to be
used for planting, dry at room temperature to maintain germination ability.