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Article: Drying 'extends' the season; Home-dried herbs
- Article from:
- Intelligencer Journal Lancaster, PA
- Article date:
- September 25, 2002
- Author:
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Copyright informationCopyright 2002 Intelligencer Journal Lancaster, PA. Provided by ProQuest LLC. (Hide copyright information)
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Herbs grown and dried at home are simply better than dried herbs
purchased at the store, according to gardener Pat Carpenter, owner of
Village Herb Shop in Blue Ball.
"When you dry your own," Carpenter said, "you can pick them at
their prime. You get a better color, and the flavors are more
intense."
Anyone who plans to dry herbs should pick them soon, she said,
since the cutting season rarely extends much beyond September,
especially for woody perennials such as lavender, rosemary, sage and
thyme.
The first step is to cut sprigs of herbs with a pair of sharp,
stainless steel scissors.
The ideal time to do this, Carpenter said, is when the scent and
flavor of the herbs are at their peak.
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Related newspaper, magazine, and journal articles:
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Article: Keeping Herbs
The Washington Post;
June 5, 2002 ;
298 words
...The best way to store fresh herbs is to remove the leaves on the bottom...kitchen counter. Otherwise, cover the herbs loosely with a plastic bag and place...The process of freezing or drying the herbs of summer's abundance is very simple...
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