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How to Dry Herbs

It is of the utmost importance that food should be well seasoned and palatable. Herbs and seasoning are as important as the food itself. They bring back the languid appetite and encourage one to eat when he would not otherwise do so. During the summer, when herbs are in their highest state of perfection, full of juices and just before flowering, they should be gathered and dried. This should always be done on a perfectly dry day, early in the morning or after sundown. Cleanse thoroughly from dust and dirt, cut off the roots and spread the herbs on squares of brown paper. Put them in a warm oven, dry quickly, to preserve the flavor. If allowed to dry gradually the heat dries off the aroma and they will be almost tasteless. Care must be taken that they do not brown or scorch, as this also destroys the flavor.

When dry, pick the leaves from the stems, put them into bottles or jars and cork tightly. They must be perfectly cold before going into the bottles or they will sweat and Mark each bottle or jar plainly on the outside, to save confusion when wanted for use. sour.