Yield: 1 Servings
No ingredients; info file From: Althea LeBlanc <TheaLater@AOL.COM> Date: Mon, 1 Jul 1996 04:37:37 -0400 Well, Tina, you can dry it with an electric dehydrator. Spearmint also is very oily, I remember. You might want to experiment with steam blanching it before drying it. I dried my own basil, but I just hung it upside down in my kitchen, then break off pieces of it before I used it. Not exactly "correct", but it works for me. I use it in soups. If you go the electric dehydrator route: 1. Rinse leaves and stems with cold water and shake off excess water. Pat dry with towels and cut off dead, mushy or discolored leaves. 2. Always dry herbs at low temperature because the higher temps destroy natural oils. 3. Spread herbs (stems and leaves) loosely on a tray and dry at 95deg to 100 deg for approx. 3 to 5 hours. Herbs with larger leaves like cilantro will take longer. 4. Dry herbs on stems. When completely dry and brittle, strip leaves off stems. 5. Store in tightly -closed containers in a cool, dark place. Do not store in paper bags, because the natural oils will be absorbed, which reduces the herb's potency. Dried herbs and spices should keep well for 6 months to a year. The above guidelines are from _The Dehydrator Cookbook_ by Joanna White, EAT-L Digest 30 June 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.