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Dehydrator. Herb drying.
#1
Basil.

remove leaves from large stems.Small terminal clusters can be left on thin stems.

Place on mesh trays.Dry at 110f/43c for 16-18hrs

Store whole to preserve flavour.Crumble just before using.

 

 

Bay leaves

cut leaves from branches and discard branches

place on mesh tray.Dry at 110f/43c for 5-7hrs

leaves should be very crisp and break easily when bent.

 

 

Chives

trim off tough ends

place on mesh tray.Dry at 130f/55c for 5-6hrs

chives should be very crisp amd break easily when bent

 

 

Mint

remove leaves from large stems.Small terminal clusters can be left on thin stems.

plcae on drying tray and dry at110f/43c ofr 18-20hrs.

Do not remove the leaves too early.Even thought they feel dry to touch after 10hrs or so,the leaves may not be adequately dried.

Leaves should be brittle and crumble easily.

Store whole and crumble just before use.

 

Dill

cut long coarse stems off sprigs

place on mesh tray.try not to overlap.Dry at 110f/43c for 7-8hrs,rearrange any overlappingsprigs occaisionally to ensure even drying.

sprigs should be dry and crisp.

Store whole and crumble just before serving.

 

 

Garlic

peel cloves and cut lengthways into slices about 1/8inch thick

place on drying trays and dry at 130f/55c for 10-12hrs.

slices should be dry,leathery and pliable with no moisture inside.

The drying process is very aromatic!!

Roasted garlic

wrap peeled cloves in tinfoil.Roaston350f/180c oven for 1hr or until very soft.Cool and transfer to food processor/blender and puree.

spread to1/4inch or 0.5cm thickness,as evenly as possible on leather sheets or mesh drying trays lined with parchment paper,leaving it slightly thicker around the edges.Dry at 130f/55c for 14-18hrs.

Check after 10hrs.When top is firm and edges start to lift,carefully peel and flip over.Continue drying.

When done the garlic should be dry,very firm and just slightly pliable.

 

 

Ginger root

Slices

peel ginger and cut crosswise into slices about0.25cm thick.Cut any large slices in half.

Place on drying tray and dry at 130f/55c for 3-4 hrs.

Slices should be dry,leathery and still pliable but with no moisture inside.

Store whole to preserve flavour.Chop/mince just before serving.

Grated

Peel ginger and grate flesh on coarse side of box grater.

Spread on leather sheet or parchment and dry at 110f/43c for 6-8hrs.Sir occaisionally to ensure even drying.

 

 

Lavender

cut any thick stems off

Place on drying tray and dry at 110f/43c for 8-10hrs

flowers and stems should be dry and crisp and stems should break easily when bent.

 

 

oregano and marjoram

place leaves in drying tray and dry at 110f/43c for10-12hrs

leaves should be brittle and crumble easily

store oregano leaves whole.

 

 

Parsley

cut off lond coarse stems

dry at 110f/43c for 6-8hrs

leaves should be brittle and crumble easily,stems should break when bent

strip the dry leaves from stems and store whole.Stems can be frozen for later use in stocks etc.

 

Rosemary

trim any thick woody stems below the line of the leaves.Do not remove leaves from stems

dry at 110f/43c for 10-12hrs

the rosemary should be brittle and leaves easily removed from stem

for storage strip the leaves from the stems.

stems can be frozen to use later.

 

 

Sage

remove leaves from large stems

dry at 110/43c for 12-14hrs

leaves should be brittle and crumble easily.store leaves whole.

 

 

Savory

trim off thick stem ends

dry at 110f/43c for 12-14hrs

leaves should be brittle and crumble easily.Strip the leaves from the stems for storage.

 

 

Tarragon

trim off thick woody stems

dry at 110f/43c for 10-12hrs

leaves should be brittle and crumble easily

strip leaves from stem and store whole.

 

 

Thyme

trim any thick woody stems

dry at 110f/43c for 12-14hrs.

leaves should be brittle and crumble easily.Strip leaves from stems for storage.
Patterdales..there is no doubt they are addictive,therein lies the danger.While living with lots,you will grow poorer and stranger. dog run K9


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