Nesco Food Dehydrator manual Testing for Dryness, Packaging, Using Dried Herbs & Spices, Storage

outer covering may be removed. Rub the seeds between the palms of your hands while blowing on them to remove the husks. Place larger seeds on

aClean-A-Screen®sheet. Place smaller seeds loosely on a Fruit Roll sheet. Dehydrate until there is no moisture evident. If seeds are to be used for planting, dry at room temperature to maintain germination ability.

Testing for Dryness

Herbs are dry when they snap and crumble easily. Stems should be brittle

&break when bent. Seeds should be brittle & usually need additional drying after they are removed from the seed pods.

To be certain that herbs are sufficiently dry, place in an airtight container for several days. If condensation appears on the inside of the container, they need further drying.

Packaging

Dark colored jars with airtight lids are ideal for storing herbs. They don’t allow light in, which tends to fade and weak- en herbs. You can use other containers as long as they exclude air, light and moisture. Air and light result in flavor loss; moisture results in caking and color loss or insect infestation.

Storage

As with other dried foods, dried herbs and seeds should be stored in the coolest place available, preferably below 60°F (15°C), to maintain the best flavor. Do not crush or grind until ready to use. Crushing exposes more surfaces to the air, resulting in flavor loss. With proper packaging and good storage conditions, dried herbs and spices should keep well for 6-12 months.

Using Dried

Herbs & Spices

Since dried herbs and spices are usually 3 to 4 times stronger than their fresh counterparts, use conservatively. Their taste should be subtle and not over- powering. The zest of dried herbs is dependent upon the storage condition and length of time stored. Sharpness of flavor deteriorates with age.

Some herbs, such as mint or basil, lose their flavor more rapidly than others when dried. It may take nearly an equal volume of some dried herbs to replace the amount of fresh called for in a recipe.

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