Drying Herbs

Many farmers say the dry grass weeds growing in the summer, they know better than those who grew up in winter or indoors. The best way to enjoy the benefits of herbs throughout the year is to collect and dry when they are at their most beautiful. Most herbs are easy to dry, and will retain its flavor and aroma. PLACE The place of dried herbs is somewhere that is dry and dark, and has good air circulation. This may be an attic, garage, cabinet or on top of the refrigerator. Drying herbs in bunches to dry using the approach of the group, choose a long-stemmed herbs such as mint, lavender and yarrow. First, select the best quality foilage and flowers of the dry grass, and remove any dead or dry leaves. Then pooled (to make sure the grapes are about 1 inch in diameter) and tie with string or rubber band. Hang these groups of herbs (face down) until dry. It may take up to 2 weeks to dry completely. Drying on a screen to dry the stems, leaves and stems are short, small (and difficult to pack) in the thymus, the best method is to dry on a screen. Cut the foilage and the spread of a flat screen. You can create your own by taking a wooden frame (like a picture frame thick) and attach a screenshot of fabric on top (with staples or tacks). Make sure air can circulate freely underneath, otherwise the grass is dry and moldy. Herbs should dry in 7 to 10 days. Oven-dry Another method for drying herbs is drying oven. Spread herbs in baking parchment and place in oven at 25-38 degrees Celsius (80-100 degrees Fahrenheit). The herbs should be dry in 3-6 hours. Remove before becoming brown. Once dried herbs are crispy, remove the leaves from the plant and store away. Article written by the editor http://www.HerbAndSpiceGuide.com