Herb Lore

Radio Record, Volume II, Issue 13, 23 November 1928, Page 12

Herb Lore

(THE best time for gathering the herbs growing in the garden is when they are big and leafy. When dried they can be kept for many months without losing their flavour, and they are more effective than packet flavourings, Sage, thyme, parsley, sweet marjoram, fennel, and mint are all invaluable in winter in the preparation. of stock, soups, seasonings, and sauces, and if you possess a bay tree you are indeed fortunate, as the leaves impart a delicious flavour to custards and milk puddings. Choose a dry day for picking, and select shoots which are free from dust and disease. Pull the young growth of mint and parsley, leaving the coarser stems for immediate use. Tie the shoots into small bunches and place them in the sun to dry, but be sure they are safe from rain. Some cogks use a cool oven for drying. To, fifiish them off they can be hung over a gas stove. ; The leaves will shrivel .in a short time, and, when thoroughly dry, strip; them from the stalks and rub them gently between the palms of the hands until they become a rough powder, taking care that no stalks are among them. Store this powder in widemouthed glass bottles which are absoba co

lutely dry, and label ihem according to the contents. If possible these bottles Spould have screw tops, which keep out ihe air, but, if not, they must be covered with close-fitting lids and sealed with wax to make them quite airtight. Dried herbs are often kept hanging in paper bags on little hooks in the storeeupboard, but as bottling is carried out so easily at home, it is to be recommended as the better method, as the airtight condition of the herbs preserves their flavour.