"info" wrote in message
...
this year i have a good crop , so much i can use and give my neighbors,
finding a place to hang it upside down is little bit difficult here in
Tampa, any advise?


I dry parsley and dill in my oven. Put the herbs on a clean cookie sheet and
preheat the oven to 300 degrees and slide the sheet in on the middle rack
and WATCH IT LIKE A HAWK. After about 3 minutes I reach in and pinch the
herbs to see if they are dry and sort of crumbly and they shouldn't be
turning dark either, keep checking about every 30 seconds, it happens FAST.
Pull the sheet out and dump the herbs onto a clean towel to let cool. Then
put it into airtight containers and store away from any light. I put the
parsley into a fine wire sieve and work it through and collect the fine
bright green "parsley gold dust". You would not believe the intense aroma
and flavor this has! I've been doing this for several years now,
especially with parsley and it preserves the flavor and bright green color.
I have also used my food dehydrator to dry herbs, that also works really
well. I use it if I have more than just a cookie sheet sized batch. Let some
of your dill go to seed, too, the seeds can be used as much for flavoring as
the leaves. I like to toss a spoonful of dill seed into a batch of
buttermilk biscuits and cornbread batter for a little change once in awhile.


Val