Preserving Herbs
The shelf life of many herbs is one to two years but
this period is shorter when herbs are exposed to light, heat and open
air. Herb leaves keep their flavor best when they are stored whole and
crushed just before use. When herb seeds are to be used for cooking, the
seeds should be stored whole and ground up as needed.
Bag Drying
To
prepare plants for drying, remove blossoms from the herb plant and
rinse the leaves on the stem in cold water to remove soil. Allow plants
to drain on absorbent towels until dry. Then place the herbs in a paper
bag and tie the stems. Leave 1 to 2 inches of the stems exposed. This
allows the plant oil to flow from the stems to the leaves. Place the bag
in a warm, dry location. In about one to two weeks, when the leaves
become brittle, tap them free of the stems and the leaves will fall into
the bag. Store leaves in an airtight container away from the light.
Tray Drying
Clean
herbs as for bag drying but the heavy stalks can be discarded. Put the
leafed stems one layer deep on a tray in a dark, ventilated room. Turn
over the herbs occasionally for uniform drying. The leaves are ready for
storage when they are dry and the stems are tough.
