Hints for Drying Herbs
Don't try to pick herbs as you might daisies. Cut them. Pruning shears are fine for this. Leave four inches of stem on leafy annuals. Cut only 1/3 growth of leafy perennials. In both cases this permits further growth--and further harvesting.
The delicate flavors of herbs can be spoiled by heat and faded by sun. The flowers and green leaves or herbs should be dried at very low tempertures and away from direct sunlight. Good air circulation is important in order to dry herbs quickly and thus preserve their flavor.
Dry the leaves on them on the stems. It's easier to strip them off when they dry. Store large batches of herbs in several small glass jars. Small containers will retain the flavors better than large ones which lose aroma each time the jar is opened. To keep dired herbs at their best, always keep jars tightly covered in a dry, cool, dark place. If there is no dark storage area, jars may be kept in paper bags or in a covered can or box.
Do not store herbs in a cabinet near a stove, radiator, or refridgerator. The heat from them can cause loss of flavor.
Phyllis Hobson, Food Drying.
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Coolwaters,...Assistent Manager