Drying Herbs
Herbs left over
When you gather or buy fresh herbs, often you don't use them all, so this avoids throwing them out or letting them rot or mold in the fridge
What you will need
herbs
salt or baking soda
flat clips or clothespins or skewers or cord/thread
(Nutritional facts 0 calories, undefined g fat, 0 g carbohydrates, undefined g protein, undefined mg cholesterol, 3821 mg sodium)How to cook
1
Wash well, leaving completely covered with slightly salted water or water with baking soda. About a teaspoon for 1 litre water. Let stand at least 5-10 minutes, rinse, shake off extra water and drain.
2
Use a flat clip or clothes pin to clip the cut ends, or thread on string or cord, or pass a skewer through the thick part to hang.
3
Fresh ones can hang near, but never in contact with, dry ones. They can hang in a kitchen if it's aired well, but a well-aired pantry or unused room is fine
4
In alternative, spread on a cloth or paper towels in a basket. Cover with dish cloth or other light, natural fabric, preferably cotton.
5
When dry, they can be used directly when preparing dishes or stripped and put in airtight containers of any kind. ALWAYS LABEL, because dried herbs are difficult to recognize immediately when you need them in a moment while cooking.
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