Keeping You Informed with Linda Linfoot

L inda L infoot , Mortgage Professional

DRYING HERBS FOR YEAR LONG USE When planting herbs in the garden or even a container on the balcony, it's easy to grow more than you can consume by the end of the season. A great way to preserve the freshness, and to harness a strong flavour, is to dry them for use throughout the coming months. Herbs like oregano, thyme, lavender and rosemary can be dried by simply tying a bunch together and hang them upside down in a dry, dark and cool place. They're good to go when they crumble easily. If you're not patient enough to use that method, or don't have a dry, dark and cool place to hang herbs for a few weeks, then you can use your oven. Simply place the leaves on a baking sheet lined with parchment paper and bake them on the lowest setting until the leaves start to crumble. Herbs with a higher moisture content, like basil, mint, parsley and cilantro can be dried in the oven or a food dehydrator. Storing the dried herbs requires air tight jars or containers and a pantry or cupboard where they won't be exposed to sunlight. Dried herbs should last about a year when stored properly, but always give them a sniff test before use as they lose their smell when they're starting to lose their flavour. Dried herbs have more flavour than fresh, so remember to adjust your favourite recipes accordingly.

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