77
Herb/Spice
Preparation
Drying time
Use
Basil
Wash, pat dry with paper
towel. Place leaves
onto drying racks
2-4 hours
Soups and sauces
Chives
Wash, pat dry with paper
towel. Slice into desired
lengths
2-4 hours
Salads, casseroles
and soups
Chilli, long fresh
red, halved,
deseeded
None
6-8 hours
Add to curries and
stirfries, pound in a
mortar and pestle and
sprinkle over bread
mixtures
Coriander
Wash, pat dry with paper
towel. Place whole stems
onto drying racks
2-4 hours
Curries, Thai dishes
and soups
Garlic
Peel and chop,
dry in the base
4-6 hours
Casseroles, soups
and pasta
Ginger
Grate or slice, place
onto drying racks
4-6 hours
Cakes and curries
Marjoram
Wash, pat dry with paper
towel. Place whole stems
onto drying racks
2-4 hours
Casseroles and soups
Drying your own herbs and spices is an easy,
economical way to make the most from your
herb garden.
Tips
•
Pick leaves, when young and tender.
•
Pick seed pods before they open.
•
Most herbs and spices can be dried on the
plant stalk or stem.
•
The leaves and seeds are easily stripped off
once they are dry.
Drying herbs and spices
•
Use the lowest heat setting to retain as much
flavour and aroma from herbs.
•
Do not store herbs in paper bags as the oils
will be absorbed by the paper leading to less
flavour.
•
Store in a cool, dark place in an airtight
container.
Drying chart for herbs and spices
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