Wednesday, July 14, 2010

Another Herb Drying Method

I happened upon this tip at the library yesterday. It is from Cooking with Herbs: 100 Seasonal Recipes and Seasonal Mixtures to Spice Up Any Meal by Tina James. It is for herbs that have a high water content, like basil or parsley. Wash the herbs and allow to thoroughly dry. Place several stems in a single layer in an unopened paper bag and tape this to the side of a frost-free freezer. In a week, the herbs are dried because the defrosting function removes the moisture from the herbs as well as from the fridge. The cold temperature also is said to preserve more flavor.
Who knew?

1 comment:

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