Nesco FD-1040 Manuel télécharger pdf (Page 24)

Drying Herbs

Fresh herbs and spices have a stronger

aroma and flavor 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 flavor is lost when they are dried, it becomes 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.

Gathering Herbs

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 flavoring 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 plant to continue

growing. The new leaves at tip of plant have the most concentrated flavor.

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 gray.

Preparation

Leaves and stems should be lightly washed under cold running water to remove

any dust or insects. Remove any dead or discolored 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 Clean-A-Screen

lined tray. Cutting allows dry air to

get inside the stem and will shorten drying time.

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Nesco FD-1040 Manuel Page 24