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FLOWER AND HERBS DEHYDRATION
Flowers: The flowers should be picked after the dew has dried and before the evening
dampness. Flowers should be dried as quickly and as soon as possible after picking.
Discard any damaged or brown leaves. Place in trays without overlapping. Drying times
will vary depending upon size and type of flower. Dry for approximately 2 to 36 hours.
Herbs: Rinse and shake off excess water. Pat dry. Remove dead or discoloured leaves.
If using seed, pick when pods have changed color. You should leave herbs on the stem
and remove when drying has been completed Spread herbs loosely on tray. Drying
times will vary according to size and type. Dry for approximately 2 to 6 hours.
STORING DRIED FOODS
Once food is properly dried it is important to store it properly for best results. By
following these storage techniques, your food will stay fresh and ready-to-use for the
longest time possible.
Containers
Any container which is clean, airtight, and moisture-proof is suitable for storage. Heavy,
zippered plastic bags or heat sealing cooking bags are excellent. Fill each bag as much
as possible and squeeze out excess air. Filled bags may be placed in metal cans with lids
(shortening or coffee cans are good) to keep out insects. Glass jars with tight-fitting lids
can be used with or without plastic bags. Quality plastic containers with tight-fitting lids are
good but they must be airtight. Do not use paper or cloth bags, lightweight plastic bags,
bread wrappers, or any container without a tight-fitting lid.
General Food Storage Tips
• Wait until food is cooled off completely before storing.
• Heat and light will cause food to deteriorate. Keep food in a dry, cool, and dark
place.
• Remove all the air you possibly can from the storage container and close tightly.
• Ideal storage temperature is 15°C or lower.
• Never store food directly in a metal container. Avoid containers that breathe or have
a weak seal.
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