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To Dry Herbs


By drying herbs with artificial heat as quickly as possible, you preserve their scent and flavour much better than when they are dried slowly by exposing them to the sun and air; a process by which a large portion of their strength evaporates. All sorts of herbs are in the greatest perfection just before they begin to flower. Gather them on a dry day, and place them in an oven, which must not be hot enough to discolour, scorch, or burn them. When they are quite dry, take them out, and replace them with others. Pick the leaves from, the stems, (which may be thrown away,) and put them into bottles or jars; cork them tightly, and keep them in a dry place. Those that are used in cookery should be kept in a kitchen closet.


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Directions for Cookery, in its Various Branches (1840).

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