HERBS

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        The leaves of most herbs should be green
                        and harvested just before the plant
                        begins to flower.
   1                    Rinse leaves and stems with cold water
                        and shake off excess water. Pat
                        dry
                        with paper towels and cut off dead -- mushy, or
                        discolored leaves before
                        drying.
   2                    For herbs seeds -- pick when the pods
                        have changed color but before they
                        begin
                        to shatter. Spread the pods on the drying -- dry and rub the pods
                        trays
                        between
                        your palms to release seeds.
   3                    Always dry herbs at a low temperature
                        because high temperatures destroy
                        natural oils.
   4                    Spread herbs (stem and leaves) loosely on
                        a tray and dry at 95* to 100*
                        for
                        approximately 3 to 5 hours. Herbs with
                        larger leaves like cilantro will take
                        longer.
   5                    It is best to dry herbs separately from
                        other foods because they don't
                        take
                        as long as produce for example. Plus
                        other foods would add more moisture
                        thus
                        the drying times would be increased!
   6                    Dry herbs on stems. When completely dry -- strip leaves off
                        and brittle
                        stems.
   7                    Do not grind the leaves into a powder
                        before storing. It is best to grind
                        into a powder with a mortar and pestle or
                        crushed in your hands just before
                        using.
   8                    Store in tightly-closed containers in a -- dark place. Do not s
                        cool
                        paper bags -- because the natural
                        oils will be absorbed by the paper, which
                        reduces the potency of the herb.
                        * Dried herbs have 3 to 4 times the
                        potency of fresh herbs
                        * Eight ounces of fresh herbs will yield
                        about 1 ounce dried
                        * Dried herbs and spices should keep well
                        for 6 months to 1 year

Preparation / Directions: