Title: How To Dry Herbs Part 2
Categories: Dehydrator Herb Info
Yield: 1 Textfile

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** Continued from Part 1 **

CONDITIONING

Conditioning ensures that sufficient moisture has been removed to prevent molding during storage. Place the herbs or seeds in an airtight container for several days. Check daily for condensation on the inside of the container. If condensation appears, dry the herbs or seeds longer.

PACKAGING

Package dried herbs and seeds in any type of container which excludes air, light and moisture. Air and light result in flavor loss; moisture encourages caking, color loss or insects. Dark-colored jars with airtight lids are excellent. Paper or cardboard containers will absorb flavoring oils and will not protect herbs from air and moisture.

STORAGE

Store containers of dried herbs and seeds in the coolest place available preferably below 60øF (15øC). A cool storage temperature will keep them from fading and will hold the flavor better. Because the temperature of the kitchen is probably much warmer than your storage area, keep only small amounts ready to use and the rest in storage. Do not store kitchen containers directly over the stove. Crushing or grinding herbs and seeds for storage increases the loss of aroma and flavor. Whole spices have the longest shelf life; ground spices the shortest. For the fullest flavor, crush just before using. With good storage conditions, dried herbs and spices should keep well for 6 months to 1 year. ** How To Dry Foods by Deanna DeLong HPBooks, California 1992 ISBN = 1-55788-050-6

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