THE DRYING OF HERBS
USEFUL SCRAPBOOK TIPS PARSLEY FOR THE WINTER Here is a useful tip to cut' cut for your scrapbook. The best Avay to dry herbs such as mint, sage and thyme is the following:—■ Gather the herbs just when the plants are about to flower, and, if possible, Avhen. they are dry and not exposed to strong sunshine. Pick the leaves from the stalks, tic them loosely in muslin, and dip in boiling water for one minute. Shake oft' the superfluous water and spread the herbs on trays. Place in a cool oven (110 deg. F. to LSO deg. F.) and dry until they are quite crisp, turning them ever sca teral times during the process. When drj-, the herbs should be crushed Avith a rolling pin and sieved to fine powder and stored in bottles protected from the light. Parsley is placed in a very hot oven for one minute, allowed to cool, and then crushed and bottled. This method keeps the parsley a better colour than by the slower method. Care must be taken to avoid scorching.
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Bay of Plenty Beacon, Volume 5, Issue 26, 9 March 1942, Page 2
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182THE DRYING OF HERBS Bay of Plenty Beacon, Volume 5, Issue 26, 9 March 1942, Page 2
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