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?




-----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
-----== Over 80,000 Newsgroups - 16 Different Servers! =-----

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?
Spread them out on newspaper and turn them every two days. Do not put them
in direct sunlight because it will turn them black.

On Sat, 19 Apr 2003 06:45:13 -0400, "info"
wrote:

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?




-----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
-----== Over 80,000 Newsgroups - 16 Different Servers! =-----

In Florida I found it necessary to provide extra air flow while drying
due to the high humidity so I spread mine on an old window screen out
of the direct sun in the Florida Room. Works well and dries nice and
crisp & green.

Dave Fouchey
Sterling Heights, MI

(Long way from Miami and Jacksonville!)

"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

To dry herbs, I attach them together and I hang them in my garage. I also=

freeze them; I find that the taste is fresher when frozen. For mint, I
always dry them in the garage. When the branches are dried I grumble the
leaves and put them in small plastic bags. It makes good mint tea.

Fran=E7oise.

info wrote:

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?

-----=3D Posted via Newsfeeds.Com, Uncensored Usenet News =3D-----
http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
-----=3D=3D Over 80,000 Newsgroups - 16 Different Servers! =3D-----

I dried basil in my oven once, and lost all the flavour. So beware.

"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?




-----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
-----== Over 80,000 Newsgroups - 16 Different Servers! =-----