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Flower
And Herb Drying
Each herb seems to have
its own best drying method; there's no one-size-fits-all system.
Most dry best by simply hanging them in bunches in a dry, airy place
out of the direct light. To prevent them from getting dusty and
to keep their colors best, suspend the bunches inside brown paper
bags and hang those. Admittedly, they don't have quite the country
decor look of herb bunches, but they'll be cleaner and won't break
off and fall to the floor as they dry.
This simple drying method
works well for most of the green leaves -- mint, sage, rosemary,
etc., and for lavender, but flowers present a different problem.
Chamomile and calendula continue to bloom throughout the season,
so you don't want to pick whole stems to hang. Cut the flower heads
off with scissors and place them on a screen to dry. Calendula will
dry faster if you remove the petals (discard the tough centers).
You can dry some delicate
plants in a frost-free refrigerator by sealing them in paper bags
(not plastic) and forgetting them for a week or so. You'll find
parsley and mint crispy-dry and still a beautiful green color.
To dry in the microwave
oven, fold herbs in a paper towel and microwave at half power for
ten seconds, then at five-second intervals, checking until crisp.
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