To dry Herbs

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Herbs to dry
Instructions (4)
  1. Gather marjoram, savory, thyme, basil, parsley, &c. on a dry day, when in season, and not blown.
  2. Divide them separately into small bunches, as in that state they will dry best.
  3. Hang them on a line in a dry room or place where the air has free admission, but no direct rays of the sun.
  4. When they are perfectly dry (which will require two or three weeks to accomplish) put them in rows in boxes close covered, and set them in a dry place.
Original Text
To dry Herbs. Gather marjoram, savory, thyme, basil, parsley, &c. on a dry day, when in season, and not blown. Divide them separately into small bunches, as in that state they will dry best. Then hang them on a line in a dry room or place where the air has free admission, but no direct rays of the sun. When they are[234] perfectly dry (which will require two or three weeks to accomplish) put them in rows in boxes close covered, and set them in a dry place.
Notes
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