DRYING AND STORING HERBS.
Drying is the best way of storing horbs, and this may be done before the firo, in a moderate oven, or in the sun. Herbs are at their best just beforo they begin to flower, and tho flavour is preserved best when quickly dried.
Gather tho herbs on a dry day, cut off tho roots, shako well, and wash if necessary. Dry in a v'loth, then tie in small bunches, and place these on a dish in a cool oven..
If dried in the sun, spread the herbs on sheets of paper and turn often. When dry they may be hung in paper bags in a dry place, or the leaves may bo picked off and stored in bottles. Cork well.
Another method of storing is to pound and sieve the loaves, and put the powder into well-corked bottles.
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New Zealand Herald, Volume LXVII, Issue 20454, 4 January 1930, Page 6 (Supplement)
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143DRYING AND STORING HERBS. New Zealand Herald, Volume LXVII, Issue 20454, 4 January 1930, Page 6 (Supplement)
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