Canning and Preserving For Dummies (57 page)

To dry, pick the stevia leaves as needed throughout the growing season and then follow these steps:

1. Lay the leaves on your drying trays in a single layer.

Be careful to not overlap, as they can mold quickly if left in a warm place without adequate circulation.

2. Set your oven or dehydrator temperature to between 115 and 125 degrees and dry for 4 to 6 hours, rotating the trays periodically to facilitate even drying.

Properly dried stevia leaves crumble easily in your hand.

3. Store in an airtight container, away from direct sunlight.

To make stevia sweetener, steep the dry leaves in boiling water and leave them to cool. You can then measure the resulting “tea” by the drop into any drink that requires a sweet taste. Be warned, it is extremely sweet — 300 times sweeter than table sugar, in fact — so start with a drop at a time.

If you find that you always sweeten a particular herb tea, try adding 1/2
teaspoon of dried stevia to the original recipe. Taste the sweetness of the tea and adjust the dried herb as needed.

Tarragon

Tarragon is an herb that, sadly, many people overlook. Tarragon has a slight anise flavor, dries well, and makes any chicken, egg, or cheese dish sing. The next time you serve a meal including this beautiful herb, your family will ask what that secret flavor is.

To dry tarragon, pick young tarragon leaves throughout the growing season and then follow these steps:

1. Remove the stems that have become woody and place leaves in a single layer on your drying trays.

If you find that the leaves slip through the holes in your trays, leave the stems on during drying to prevent this.

2. Set your oven or dehydrator temperature to between 115 and 125 degrees and dry for 4 to 6 hours, rotating the trays periodically to facilitate even drying.

Properly dried tarragon leaves crumble easily in your hand.

Be careful not to overdry. Check carefully after the first 2 hours, and every 30 minutes after that.

3. Store in a cool, dry place, out of direct sunlight.

Tarragon loses its flavor rapidly, so be sure to dry just what you need for the winter months.

To avoid tarragon leaves becoming an unappetizing black, pick them quickly and dry them right away.

Thyme

Thyme has many uses: It tastes great mixed with other herbs for flavoring Italian dishes and it can hold its own when paired with poultry. Thyme comes in many varieties, but the drying technique is the same. Follow these steps:

1. Snip off stems as soon as your plants are large enough for drying and lay them whole, in a single layer, on your drying tray.

2. Set your oven or dehydrator temperature to between 110 to 115 degrees and dry the thyme for 4 to 6 hours, rotating the trays periodically to facilitate even drying.

Properly dried thyme leaves are dry and crisp.

3. Store dried thyme, stems and all, in a cool, dry place away from sunlight.

Thyme loses its flavor quickly when left in sunlight.

When it comes time to use your dried thyme, crush the tiny stems right along with the leaves. If stems are too woody, strip leaves off, right before use.

The next time you have a cough or cold, make a tea out of dried thyme leaves. Thyme tea tastes very soothing when you are congested.

Getting Creative with Herb Cooking Blends

Creating herbal blends for cooking is a matter of using your senses to choose what smells and looks best. If you match the types of foods you eat most often with herbs that compliment these foods, you will be able to create your own signature blends.

Dry each herb separately as explained in the preceding sections before combining. Once your herbs are dry, you can experiment with different combinations of flavors to see what tastes the best.

Freshly dried herbs have far more flavor and aroma than those dried and sold in a grocery store. So use a light hand when you season with freshly dried herbs. Add your herbs at the end of the cooking process to make the most of the flavor.

In addition to the herb mix recipes that follow, try creating an herb-butter blend: Combine your favorite herbs and roll a cube of butter in them to coat the stick, or soften the butter to room temperature and mix the dried herbs directly into the butter. Chill the butter; cut it into slices or make rounds with a melon baller for serving.

Italian Herb Mix

From pizza to salad dressing, this mix is the taste that gets used the most in my (Amy’s) house. Mix it with olive oil and baste on grilled chicken, sprinkle it on any Italian foods, and add it to your favorite soups.

Preparation time:
10 minutes

Yield:
1 cup

1/4 cup dried marjoram, crumbled

1/4 cup dried oregano, crushed

1/4 cup dried rosemary leaves, crushed

1/4 cup dried thyme leaves, crushed

1
Combine all the ingredients in a medium-size bowl and mix well.

2
Transfer the herb mix to an airtight container and store in a cool, dry place.

Per 1-tablespoon serving:
Calories 11 (From fat 3); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 2mg; Carbohydrates 2g (Dietary fiber 1g); Protein 0g.

Mexican Herb Mix

If your family loves Mexican food as much as mine (Amy’s), you may end up making this mix quite often. It has just the right amount of kick that everyone can enjoy. Add it to ground meat for tacos, burritos, and Mexican-themed soups and dips.

Preparation time:
10 minutes

Yield:
1 cup

1/2 tablespoon chili powder (adjust for desired heat )

1/8 cup dried epazote leaves, crushed

1/8 cup dried basil leaves, crushed

1/4 cup dried oregano leaves, crushed

1/4 cup cumin seeds, ground just before use

1/4 cup dried coriander seeds, ground just before use

1
Combine all the ingredients in a medium-size bowl and mix well.

2
Transfer the herb mix into an airtight container and store in a cool, dry place.

Tip:
You can find epazote leaves at large grocery stores in the ethnic foods section or online from most herb suppliers.

Per 1-tablespoon serving:
Calories 16 (From fat 7); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 6mg; Carbohydrates 3g (Dietary fiber 2g); Protein 1g.

Rice Mix

A great way to use dried herbs is to use them in ready-to-make mixes. These are much better than the standard mixes you find at the store. To prepare the rice, add the rice mix to 2 cups of water in a 2- to 3-quart saucepan. Bring the rice to a boil over high heat, stir, cover, and reduce the heat to medium-low. Cook for about 30 minutes (don’t lift that lid to peek). Remove the rice from the heat and let the rice stand for 30 minutes. Fluff the rice with a fork and serve immediately.

Preparation time:
10 minutes

Yield:
1 1/4 cups rice mix

1 cup long-grain rice

2 teaspoons chicken bouillon granules

2 to 3 teaspoons dried herbs of your choice

1/4 teaspoon kosher salt

1
Combine all the ingredients in a medium sized bowl.