DRYING PARSLY

[Kathy Hare - DCS]

Could anyone tell me the proper way to dry parsley? I have a big bunch
of it I want to dry for use over the winter.

Thanks Kathy

[C. Richter]

In article <BvFK4...@watserv1.uwaterloo.ca> kh...@watserv1.uwaterloo.ca (Kathy Hare - DCS) writes:
>Could anyone tell me the proper way to dry parsley? I have a big bunch
>of it I want to dry for use over the winter.

It is better to freeze parsley in small bunches -- sized with as much as
you would use at any one time. If you prefer to dry, you must dry in
a well-ventilated location out of the sun with *slight* heat (no more than
30 C). It is good to remove stems first and to chop the leaves *carefully*
(with a minimum of bruising) into smaller pieces, about 5 mm across, using
a super sharp knife. When crisp, finish off in the oven with door ajar
and temp set at lowest setting, for no more than 10 minutes to remove
lingering traces of moisture which could cause mould. Store in airtight,
opaque containers kept in a cool location. Don't keep beyond a year.

Dried product should be green, not yellow or brown, if you have done it
right.

Good luck, and enjoy.

--
Conrad Richter ric...@gpu.utcs.utoronto.ca
Richters Herbs 71550...@compuserve.com
Goodwood, ON L0C 1AO Canada Tel 416-640-6677 / Fax 416-640-6641

[Kristen McQuillin]

ja...@base.bellcore.com (Jane Zysk) writes:

: Wow, that sounds like a pretty time/energy intensive
: method. Here's I've done for the last several years
: with great success: Cut as much Parsley, Rosemary,
: Thyme, Basil, etc. as you want to dry (stems included).
: Gather a bunch of the stems together and secure with
: a rubber band. Hang the bundle upside down in the house
: out of direct sunlight and forget about it for several
: weeks. After the plant is all dried, the leaves just
: crumble off. I usually crumble the leaves over a cookie
: sheet,

Here's an even easier way to remove the leaves from the stems: Put the
dried herbs in a plastic grocery bag, tie the handles, and shake
vigorously. The tiny bits stay in the bag instead of flying all over
the room! Any stubborn leaves can be picked off by hand.

[Julie A. Turner]

In article <BvFK4...@watserv1.uwaterloo.ca> kh...@watserv1.uwaterloo.ca (Kathy Hare - DCS) writes:

I know you asked for the "proper way" which I am sure this isn't, but
it is a very fast way. I wash it and then dry it very very thoroughly
(use stalks, stems and don't bother cutting it up, crush it as needed),
put it between two paper towels and microwave it on high for 2 to 3 minutes
or until it is completely dried. It shouldn't be rubbery at all.

If it isn't dried thoroughly before you microwave, it will cook in that
spot.

Isn't it terrible when a recipe calls for dried parsley flakes and
you only have fresh in the garden.

For those who don't like microwaving anything, all I can say is try it in
a pinch, you'll love it!

_____________________
Julie A. Turner
Starving student at the
University of Arizona

[Janis Clark]

I've had good luck with a combination of the two methods above:
After gathering the herbs into bunches by the stems, I put them
tops down inside a paper sack and tie stems and the opening of
the sack together. After that, I hang the sacks in a warm dry place,
usually from the tool shed or garage rafters until the herbs are
dry. The bags keep the herbs dust and bug free, and when the herbs
are thoroughly dry, any loose leaves are kept in the bag. It
seems to me that this was the recommended method in "Organic
Gardening" magazine.

Janis
--
"Two roads diverged in the wood,
and I,
I took the one less travelled by,
and that has made all the difference." - Robert Frost