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Storing Dried Herbs

When storing dried herbs in jars, try putting a paper towel in the top of the jar to catch any moisture that might be left, or that gets in the jar when you open it.
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My Favorite Fast Dry

This is my favorite way to dry fresh herbs for use
when I want them now.


Place fresh herbs in a single layer on a cookie or
baking sheet. Set the oven to 150 degrees, and place
the baking sheet in the oven for about 30 minutes.
Leave the door slightly ajar to allow moisture to
evaporate. Youīll have freshly dried herbs, ready
for mixing or grinding, in no time.
6.6 6.6
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The Good Herb

The Good Herb, by Judith Benn Hurley, is the best book on herbs in my library. It makes sense, covering everything from how to grow to what to do with it. This book is for the enthusiastic beginning herb gardener who knows nothing but yearns to grow these ancient plants.
6.5 6.5
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Storing Herbal Vinegars

Try saving glass salad dressing bottles with shaker tops to keep herbal vinegars for easy dispensing at the table or stovetop. Wash them well before using.
6.5 6.5
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Cold Feet?

Freezing herbs is often the best way to retain that summer flavor. You can freeze in ice cube trays for small portions or even larger portions freeze nicely in ziplock bags.
6.4 6.4
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Drying Herbs and Humidity

Be sure the humidity is low when you dry herbs outdoors. Humidity can cause the herbs to mold before they dry.
6.4 6.4
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Freezing Fresh Herbs

To keep a supply of fresh herbs during the winter
months, wash them, pat them dry, put them in
double plastic bags and freeze. You donīt need to chop the herbs before you freeze them. Just use scissors to snip off the amount you need.
6.4 6.4
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The perfect place to dry

If you are lucky enough to have a gas stove, use the oven to dry your favorite herbs. The pilot light keeps the oven the perfect temperature to dry without ruining your delicate plants. Place them in a single layer on a cookie sheet or wire rack and leave the door closed. Check them every few hours or leave overnight.
6.4 6.4
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Using Dried Herbs


One way to develop the flavor of dried herbs is to
soak them for several minutes in a liquid that
can be used in the recipe; stock, oil, lemon juice
or vinegars.
6.3 6.3
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Drying Herbs

One way to dry herbs is outdoors in old freezer
drawers. You know, those wire drawers.
Just line them with nylon or stainless screen wire
so that the herbs donīt fall through, and lap
enough screen over the edge so that you can fold it
back over the herbs to keep bugs out.
6.3 6.3
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Drying Herbs and Humidity Donīt Mix

When drying herbs outdoors, be sure to bring them in at night to keep the night moisture from collecting on them.
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Storage

Herbs and spices are best stored away from direct
light and heat. Dark colored glass jars are best.
Plastic bags are porous and leach out flavor quickly,
I recommend using only glass or ceramics, because
plastic bags will ruin all your hard work growing those
wonderfully flavorful herbs, turning them quickly useless and
lacking in flavor.
6.2 6.2
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Stir Your Drying Herbs

When drying herbs, stir gently, several times a day.
6.2 6.2
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Shelf-life of Dried Whole Herbs

After herbs are dried, they will keep their flavor better if they are kept whole
rather than crumbled.
Tightly seal the herbs in a glass jar and store in a cool, dark
place. Shelf-life is about one year.
6.2 6.2
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Cold Feet?

Freezing herbs is often the best way to retain that summer flavor. You can freeze in ice cube trays for small portions or even larger portions freeze nicely in ziplock bags.
6.2 6.2
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Drying Herbs Outdoors

When drying herbs out of doors, find a spot that catches the breeze, but that is shaded. Under a tree, on a porch or even in an attic are good choices.
6.2 6.2
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Storing Fresh Herbs for a Short Time

Most herbs (parsley, mints, rosemary, thyme, chickweed, and many others), can be picked fresh, wrapped in a wet paper towel, placed inside a plastic bag, and stored for a few days in the refrigerator.
6.1 6.1
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Check For Molds

When you pack your dried herbs in jars, leave those jars out where you can see them and check them daily for about a week. If any moisture condenses on the inside of the jar, remove the herbs, check for mold and remove any contaminated leaves, then continue to dry for a few more days.
6.1 6.1
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Tea Balls

Invest in a tea ball. Theyīre very inexpensive, and
you will want one when you use herbal leaves to
make healthy infusions (beverages/teas).
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