Everyone is busy taking the last of the tomatoes and turning them into sauce. They're looking at those newly picked apples and thinking butters. Yet what about herbs. They're one of the most important ingrdients and the easiest to keep for fall and winter cooking ahead.
Herb drying has been around since the beginning of time. Home chefs and healers dried them in the sun or in their homes. The last was one by tying them in bunches and hanging them from the rafters. This not only provided flavor for their stews and roasted meats but also scented the main rooms. You can do this too, but preferably in a cool dry room like a pantry basement or attic.Make sure the area is well ventilated otherwise the leaves will be soggy, damp or even rotty. Can you dry herbs in the oven? Absolutely! You can even dry seeds ike pumpkin too this was too. Place the leaves on a cookie sheet in a low oven - less than 180 degrees Farenheit for two to four hours.The leaves will be crumbly when they're fully done. Keep in mind that you should pick your herbs early in the morning and take the leaves before the plant begins to flower. This is when their flavor is at its' strongest. You can prolong harvesting by snipping off any buds that appear.Also remove dried , sickly or wilted leaves at this time too.
What can you do with dried herbs? Everything!!! Dried rosemary is used in many Italian dishes.It graces foccaccio, adding color and flavor to this famed bread. A truly tasty side dish is rosemary potatoes. This s taking red potaotes and sheet pan roasting them with rosemary and sea salt after tossing them in olive oil. They're roasted for 350 degrees Farenheit for thirty to forty minutes. You can also use the herb in homemade sauces and part of a pizza sauce. Basil is another incredibly popular herb that most gardens have. This too is versatile. Dried basil is a definite must for homemade tomato sauces what about pesto? Yes it's usually and traditionally made with fresh leaves but you can use the dried ones. Keep the same ingredients ,lemons, olive oil and walnuts and blend everything in a food processor or blender. Again you use the pesto as a plain sauce or add a teaspoon of it to sauces and even dressings. Sage is another herb that's great to dry.It'll be used in stuffings for Thanksgiving and Christmas. It imparts a slightly minty and pepepry taste that offsets the mildness of the bread. Also try it in minestrone soup too.
Keep those garden herbs going in delicious recipes for the entire year. They're a smap to dry and fun to use. You'll have that fresh flavor well into fall.
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