SUPPLY OF HERBS.

New Zealand Herald, Volume LXVII, Issue 20474, 28 January 1930, Page 5

SUPPLY OF HERBS.

GATHERING THE PRODUCE.

During the spring and up to the present the various herbs have been making splendid growth and the time has now arrived when the surplus should be gathered and stored away for use in the future when there is no fresh produce on the plants. If it is left on the plants the herbage deteriorates and becomes of no use for culinary purposes. Thyme, sage, marjoram and others of the edible herbs should be cut, dried and stored in proper containers. 'Only the young, tender foliago should bo gathered, and this may be dried in the sun, or in the oven, just as one prefers. In any case it is most important! that the material be dried out as far as possible so that it will not go mouldy before - being used. The method of dehydration depends chiefly on whether one is particular about the material keeping its colour or not. When it is dried in the sun the produce loses it-s moisture fairly slowly, and the colour is taken out of it at the same time. On the other hand, when it is dehydrated in the ovon it dries out quickly and keeps its green colour. A warning is given here to ithe effect that the oven drying should not be allowed to be too rapid, or the produce may be burnt a little. » In order that ifc will keep as long as possible the dried material must be stored in airtight containers. Ordinary fruit preserving jars are suitable and these will hold quite enough of the herbs for the ordinary household. The jars should be placed in a cool, dark place so that they will not lose any of their flavour.