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All cut foliage and flowering tops should be brought immediately into the house, and only if they are dirty (that is,
sand, soot, or soil) should they be washed under the tap. The
latter delays drying, and some herb gardeners, who are unfortunate enough to have to wash herbs, dry off this water in
the oven at once. This is an operation needing great care, as
artificial heat will inevitably drive off not only extraneous
water, but some of the precious oil that it is your prime object
to preserve. If you use the oven, see that it is turned low and
leave the oven door open. Most commercial herbs are artificially
dried and can never approach the flavor of those you dry your-
self-if you use ordinary care and keep in mind a few simple
facts.
Leaves and flowering tops were once tied in bunches and
hung, head down, from the rafters of a shed. That was almost
universal practice, and it made redolent mysteries of many an
old garden tool house. It is far better, and quicker, and prevents dust from accumulating, to spread your herbs on a wire
netting (an old window screen or a chicken-wired frame is
excellent) over which cheesecloth is spread. All stems must be
removed before drying, for they hold too much sap and very
little oil.
Spread the plucked leaves and flowering tops on the cheese-
cloth, and cover with another piece of cheesecloth, never having
more than a single layer of leaves on the rack if possible. The
screens must be so arranged that the air will reach them from
above and below. If, for lack of equipment, you are forced to
put leaves in two or three layers deep, it is essential to stir them
up gently each morning until dry.
The racks must be in the shade, and it helps drying if there
is cross ventilation. In any event, keep the windows open from
10 a.m. to 5 p.m., but close them at night to keep out dew, rain,
or fog. In about three days most herbs will be dry, but it is
important to see that they are as dry as you can get them
before storing. Some plants of Mediterranean origin have
felty or gray-green, silky foliage and will need more time to
dry. "Dryness" can usually be determined by crushing a leaf.
If it is crisp and falls to bits, it is dry enough to store. If you
try to store them before they are dry, mildew, fermentation,
and a musty flavor are inevitable.
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