Nesco FD-1040 Manuel télécharger pdf (Page 26)

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Herb Drying Guide

Most herbs may be dried in your NESCO

/American Harvest

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 glass containers in a cool, dark place

to reduce flavor loss. Label clearly before storage because they are difficult to

recognize when dry. Do not powder leaves until you are ready to use.

Average

Food Preparation Drying Time Uses

Anise Rinse in cold water, 1-3 hrs. Soups, stews, sauces and

Leaves pat dry. vegetable and fruit salads.

Anise Seeds Rinse in hot water, 2-5 hrs. Rehydrate, serve in

pat dry. cream sauce

Basil Clip leaves 3 to 4 inches 20-24 hrs. Italian and Mediterranean

Leaves from top of plant just dishes, tomato dishes,

(break veins as first buds appear, meat, salads, soups, fish,

and stems pat dry. poultry and egg dishes

to aid drying)

Caraway Clip entire plant. Dip in 2-5 hrs. Pork, sauerkraut, rye bread,

boiling water, pat dry. cheese, vegetables, cookies

Chili Rinse and dice, pat dry. 5-12 hrs. Powder for seasoning

Peppers

Chives Chop, rinse in cold 20-24 hrs. Mild onion flavor, use

Leaves water, pat dry. in moist recipes

Cilantro Clip with stems. Rinse 15-18 hrs. Mexican, Chinese and

Leaves in cold water, pat dry. Mediterranean dishes

Coriander Clip entire plant. Dip in 2-5 hrs. Sausage, pickling spices

Seeds boiling water, pat dry. apple, and pear dishes

Cumin Rinse in cold water, 2-5 hrs. Curries and chili dishes

Seeds pat dry.

Dill Rinse in cold water, 1-3 hrs. Salads, vegetables

Leaves pat dry. potatoes and fish

Fennel Rinse in cold water, 1-3 hrs. Salads, soups or stews

pat dry.

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Nesco FD-1040 Manuel Page 26