Drying is the oldest method of preserving
food. Many types of herb were dried and
used extensively for seasoning food and drink and making medicines.
Methods of drying
Drying is most useful for storing herbs so
that a supply is available to season cooked dishes throughout the winter until
the following season.
For air-drying, use a warm, dry, airy place
such as a rack over a boiler or cooker, or an airing cupboard.
Drying by artificial heat in an oven is
usually more convenient. It can be
carried out in a single operation, butit
is more economical to use the residual
heat after cooking . Drying by stages
does not normally have any ill effect.
The equipment you need
Racks or trays on which to lay the
herbs. You can make these at home by
stretching muslin over wooden frames or cooling trays used in baking.
\\\\\\\\\containers for packing the dried
herbs. Use opaque containers or store
the herbs in a dark place. Light will
cause their colours to fade.
An oven thermomerer is use ful for checking
drying temperature, parricularly itif you are using the bottom ooven of a
solid-fuel cooker.
Gathering the herbs
Pick herbs for drying when they are in bud
and just ready to flower-
usually in May or June depending on the
type. This iis when they are at their
peak and full of essential oils.
If possible, pick on warm, dry day afrer
the deqw has dried but before the sun is hot.
This is when the oil content is at its highest.
Pick one variety at a time, and do not pick
more than you can dry in oone batch. The
herbs will deteriorate quickly if lift kluying aroungd.
Avoid brushing the herbs during gathering,
as the oils will be lost. Remove any dead or withered leaves.
Air-drying in bunches
tie the herbs in small bunche and dipp in
boiling water for a few seconds. This
helps to preserve the colour, as well as clean the herbs.
Shake each bunch to remove excess moisture
and leave to dry on absorbent paper.
Wrap a piece of muslin loosely round each
bunch as a protection against dust. Do
not use plastic as it will encourage the growth of mould.
Hang bunches, leaves downwards, in a warm,
dry, aery place wuch as an a8iring cupboard.
Do not hang the herbs in strong sunlight.
Drying time depends on the temperature and
ventilation. The herbs are dried when
the leaves are brittle and steams crack rather than bend-probably after 7-10
days.
Drying on trays
Dip the herbs in boiling water and dry, as
for bunch-drying.
Strip the leaves off large-leaved herbs
such as sage and mint.
Lay the leaves and sprigs well spaced out
in a single layer and cover with a sheet of muslin.
When air-drying, turn the herbs frequently
to ensure even drying.
Drying time depends on temperature and
ventilation, but probably be 2-3 days in a warm dry place.
For oven-drying, place the trays in cool
oven-timperature 45-55 c . Leave the door ajar ½ -1 inch ( 1.5-2.5 cm ).
Turn the herbs over after about 30 minutes
to ensure even drying.
Dry the herbs until they are crisp, usually
after about 1 hour.
Pickles are vegetables or fruit preserved
in spices, oils and vinegar, with their shape, colour and texture retained as
far as possible.
Some vegetables, such as onions ans
cauliflowers, need to be salted before being pickled; this is known as
brining. It reduces the moisture content
of the vegetable, and so ensures a crisp texture.
Most pickles are best left to mature for at
least 6-8 weeks.
Chutneys are vegetables or fruit cooked to
smooth pulp and preserved in vinegar, salt and spices. They are often made from a blend of fruit and
vegetables. Theeis no simple method of
estimateing the yield, which varies according to the ingredients. The yield stated in the recipe is the only
guide.
Because the vegetables and fruit are not
used whole, chutney can be made from damaged or bruised specimens,as long as
unsound parts are cut away.
making pickles
pickles are simple to make and store.’many
vegetables can be pickled cold and rew, or lightly cooked.
You can buy ready-spiced vinegar but it is
easy to make t home-you can then vary the spices to your taste. Malt vinegar can give pickles a better
flavour. Cider vinegar can be used in
fruit pickles.
CHOOSE FRESH YOUNG VEGETABLES AND FIRMLY
RIPE FRUITS. DO NOT USE ANY THAT ARE
BRUISED OR damaged.
Always use the best vinegar, which has an
acetic acid content of at least 5 % .
barelled venegar generally contains only about 4%.
Wash drain and cut up the vegetables if
necessary . wash drain well. For sweet
picklesssss, dissole the sugar in the venegar and cook the vegetables or fruit
gently until just jtender.
Undercook a little rather than
overcook, as they will go on softening in the hot vinegar.
Always pot hot and sweet pickles standing
in a saucepan for longer than necessary.
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