USING & STORING Extension Bulletin E-1898 (new) AND

sRa ;»;) Herbs and spices add the variety to How to Dry and Store Herbs food preparation that keeps things interesting! Be careful not to Herbs—Home grown herbs can be overdo it, however, as "too much'* m?%% dried or frozen. is easily detected. Air drying: Tie stems together. Hang upside down in a dark, well- ventilated place to dry. Using Herbs and Spices Microwave oven drying: Place clean herbs in a single layer between two :>>i3&& Use herbs and spices sparingly—to paper towels. Heat for 1 to 3 enhance foods' natural flavors, rather minutes on high, mixing after every than to dominate them. Exceptions 30 seconds. Cool and test for are some heavily spiced, exotic brittleness. Repeat if necessary. To dishes. prevent damage to the oven, place a 3££ JSK*?' small container of water in the oven To substitute dried herbs for fresh during drying. ^ herbs, use 1/3 teaspoon powdered or 1/2 teaspoon crushed for every Oven drying: Place clean herbs on tablespoon fresh, chopped herbs. shallow trays in oven, leaving oven 5S??. door ajar. Turn heat to lowest In cooking, place whole herbs or setting, about 150°F. Allow herbs to spices in cheesecloth bags for easy dry, testing after each hour. A small •*.v. removal. electric fan placed to circulate air into Do not overboil spices or herbs oven cavity will speed drying *53*r"- :35#5»S>2Jfa i since some may become bitter. time. :x% To store dried herbs: Place in airtight jars, out of direct sunlight. To freeze: Wash fresh herbs carefully assa JT Nutritional Value and pat dry. Place in airtight freezer bags or containers, seal and freeze. Blanching is not necessary. Because of the small amounts used Spices—Ground spices tend to lose in cooking, nutritional contribution their flavor over time and should be sss* is negligible. Spices and herbs can be replaced at least once a year. Date sra SS5 used to flavor foods, however, without added calories. jars or cans when purchased. Store in dark, non-absorbent containers in

*»»*?*• a dry, cool area. ^^ m Cooperative Extension Service Michigan State University August 1985 Curry Poultry 1 tablespoon dried sage There are many recipes for curry. 1 tablespoon dried Try one of these in chicken, seafood, 1 tablespoon dried rice or mixed vegetable dishes. 1 tablespoon dried savory 1 tablespoon dried Curry I This mixture of herbs is used in i ounce each of , and stuffing for veal and pork. It is a "must" for adding flavor to poultry. 1/4 ounce cayenne Add 1 to 2 tablespoons of mixture 3 ounces to any stuffing recipe. Curry II 1 ounce each of turmeric, coriander and Chili Powder 1 tablespoon dried mild , 1/2 ounce each of ginger and peppercorns chopped 1/4 ounce each of dried hot peppers 1/4 teaspoon dried hot chili pepper, and seed chopped 1/8 ounce each of , poppy seeds, 1 teaspoon dried cumin seed and mace 1 teaspoon dried leaves 1/2 teaspoon dried 1 teaspoon Herb Butters Combine all herbs and pulverize to a coarse powder. Use for chili, Tightly wrapped frozen herb butters barbeque sauce, bean dishes, or meat keep for 6 months. Simply slice off loaf. the amount you need. Lemon- Butter 1/2 cup softened butter 2 tablespoons finely chopped parsley 2 sprigs or 6 tablespoons 1/2 teaspoon minced garlic dried parsley 2-3 teaspoons lemon juice 3 tablespoons dried leaves salt and pepper to taste 3 tablespoons dried , chopped 1 sprig or 3 tablespoons dried thyme Blend all ingredients and form into a roll. Wrap and freeze. For variety, Tie all herbs in a small piece of try replacing parsley with a mixture cheesecloth and immerse in a pot of of , , or other simmering soup or stew. Remove herbs of your choice. and discard before serving.

Prepared by Sally Wheeker, Livingston County 0-15752 Extension Home Economist, and Virginia Messina, Extension Food and Nutrition Specialist, MSU.

MSU is an Affirmative Action/Equal Opportunity Institution. Cooperative Extension Service programs are open to all without regard to race, color, national origin, sex, or handicap. Issued in furtherance of cooperative extension work in agriculture and home economics, acts of May 8, and June 30,1914, in coopera­ tion with the U.S. Department of Agriculture. W. J. Moline, Director, Cooperative Extension Service, Michigan State University, E. Lans­ ing, Ml 48824. This information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement by the Cooperative Extension Service or bias against those not mentioned. This bulletin becomes public property upon publication and may be reprinted verbatim as a separate or within another publication with credit to MSU. Reprinting cannot be used to endorse or advertise a commercial product or company. New-8-85-10M-TCM-UP, Price 10

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