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Drying Herbs and Flowers

The following is an excerpt from Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation [1] by the Gardeners & Farmers of Terre Vivante [2]. It has been adapted for the Web.

A few guidelines:

 
Farigoulade (Thyme Medley)

Pick these plants just as they are starting to flower, and allow them to dry in the dark. Remove any very woody parts, and grind the herbs to a fine powder using a coffee mill.

Serve this medley with grilled mutton. We place a spoonful in one corner of our plates and dip pieces of meat into it. It’s a gourmet’s delight!

Anne-Marie Arrouye, Aix-en-Provence

 
Herbs in Bags

This method works well for long-stemmed herbs, such as rosemary, basil, tarragon, sage, and mint. Place the heads of the herbs (separated by type) all the way inside a paper bag; gather the stems together, and tie them up along with the open end of the bag. Make holes in the bag for ventilation, and hang it in a not too cool, not too warm, well-ventilated, and preferably dark place. (Herbs lose their flavor when exposed to light.)

Ghislaine Fayolle, Larajasse

 
Herbs in Open-Air Bouquets