The Beginner's Guide to Preserving Food at Home - Janet Chadwick [45]
USES. To flavor egg, fish, and cheese dishes, as well as pickles and fresh salads. Makes excellent vinegar.
Fennel
Pick immature fennel leaves in the morning after the dew has dried. Fennel seed is harvested after it has dried somewhat in the pod, but before the seedpods burst. Freeze leaves by any of the methods listed on pages 125 to 127. Dry finely chopped leaves in a dehydrator or conventional oven at 110°F for 6 to 8 hours; dry seeds for 4 to 6 hours at 120°F. Dry stems outdoors for 3 to 4 days. Dry seeds on trays outdoors in direct sun for 4 to 6 hours.
USES. To flavor baked goods. Use seeds in herb teas.
Marjoram
Pick the leaves at maturity. Dry leaves in a dehydrator or conventional oven at 110°F for 6 to 8 hours. Dry leaves outdoors out of direct sunlight for 8 to 12 hours.
USES. To flavor meat and in bouquet garni.
Mint
Pick the leaves in early summer, when leaves are most fragrant. Dry leaves in a dehydrator or conventional oven at 110°F for 6 to 8 hours. Dry outdoors for 8 to 12 hours. Or freeze by any of the methods listed on page 125 to 127.
USES. Delightful in teas, jellies, vegetable dishes, and desserts.
Oregano
Pick the leaves just as the flowers open. Dry leaves in a dehydrator at 110°F for 4 to 8 hours or in a conventional oven at 110°F for 6 to 8 hours. Dry leaves outdoors out of direct sunlight for 8 to 12 hours.
USES. To flavor Italian dishes and meats, and in preparing seasoning mixes.
Parsley
Cut parsley tops with scissors as soon as new leaves have formed, and harvest throughout the season. You can freeze whole sprigs or finely chopped leaves by any of the methods explained on pages 125 to 127. Dry sprigs in a dehydrator at 110°F for 8 to 12 hours or chopped leaves for 6 to 8 hours. Or dry in a conventional oven at 110°F for 8 to 12 hours. Dry leaves out doors out of direct sunlight for 8 to 10 hours.
USES. Add to any recipe. Use in bouquet garnis and as a garnish.
Rosemary
Harvest young leaves as soon as the aroma has developed. Dry whole or chopped leaves leaves in a dehydrator at 110°F for 6 to 8 hours. Or dry in a conventional oven at 110°F for 8 to 12 hours. Dry leaves outdoors out of direct sunlight for 8 to 10 hours.
USES. In cooking, especially with meats. In teas and hair rinses.
Sage
Pick the leaves at maturity. Dry leaves in a dehydrator at 110°F for 8 to 12 hours. Dry leaves in a conventional oven at 110°F for 10 to 12 hours. Or dry leaves outdoors out of direct sunlight for 10 to 14 hours.
USES. In cooking, especially with sausage, cheese, and poultry. Also in teas.
Tarragon
Pick the leaves when the plants are young. Dry the leaves in dehydra tor at 110°F for 6 to 8 hours. Dry leaves in a conventional oven at 110°F for 8 to 12 hours. Or dry leaves outdoors out of direct sunlight for 8 to 12 hours.
USES. In cooking, especially with tomato dishes, and poultry. Also to flavor vinegar and herbal jellies.
Thyme
Pick the leaves when the plants first begin to flower. Dry the leaves in a dehydrator or conventional oven at 110°F for 6 to 8 hours. Or dry leaves outdoors out of direct sunlight for 8 to 12 hours.
USES. In cooking, especially with Italian dishes, meats, stews, and wild game. Also to flavor teas, vinegar, and herbal jellies.
CHAPTER 7
Pickles, Relishes, Sauerkraut, and Sauces
VARIETY IS THE SPICE OF LIFE, and pickles and relishes spice up many of my home-cooked meals.
You can find many books on pickles and relishes, but the following recipes are both speedy and practical, written with busy people in mind. Here’s a great time-saving tip: Prepare my Busy Person’s Relish-Sauce-Chutney recipe (page 148). Can half and save half. To the saved half, add peach preserves to make a great tasting sweet-and-sour sauce. Can half of that.