Loading ...
Loading ...
Loading ...
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, color loss or insect infestation.
As with other dried foods, dried herbs and seeds should be stored in the
coolest place available, preferably below 60°F (15°C), 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.
Packaging
Storage
Using Dried Herbs & Spices
Since dried 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 herbs called for in the recipe.
30 31
Anise Leaves
Rinse in cold water,
pat dry.
1-3 hrs.
Soups, stews,
sauces and
vegetable and
fruit salads.
Anise Seeds
Rinse in hot water, pat
dry.
2-5 hrs.
Rehydrate, serve in
cream sauce.
Basil Leaves (break
veins and stems to
aid drying)
Clip leaves 3 to 4
inches from top of
plant just as first
buds appear, rinse
pat dry.
20-24 hrs.
Italian and
Mediterranean
dishes, tomato
dishes, meat,
salads, soups,
fish, poultry and
egg dishes.
Caraway
Clip entire plant. Dip
in boiling water,
pat dry.
2-5 hrs.
Pork, sauerkraut,
rye bread, cheese,
vegetables,
cookies.
Chili Peppers
Rinse and dice,
pat dry.
5-12 hrs.
Powder for
seasoning.
Chive Leaves
Chop, rinse in cold
water, pat dry.
20-24 hrs.
Mild onion flavor,
use in moist
recipes.
Cilantro Leaves
Clip with stems.
Rinse in cold water,
pat dry.
15-18 hrs.
Mexican, Chinese
and Mediterranean
dishes.
Most herbs may be dried in your NESCO
®
dehydrator right on the plant stalk and
stem. Seeds and leaves are easily stripped from the plant when dry. Drying
temperature should not exceed 90°F to 100°F (35°C to 40°C). Do not dry herbs
with fruits and vegetables. Store in dark containers in a cool, dark place to
reduce flavor loss. Label clearly before storage because they can be dicult to
recognize when dry. Do not powder leaves until you are ready to use.
Continued on next page.
Herb Drying Guide
Loading ...
Loading ...
Loading ...