GARDEN + GARDENING + GARDEN DESIGN + GARDENING TIPS & ADVICE

The Nesco 700-Watt Food Dehydrator is my best time saver mass produces. I constantly have these huge plans for my garden in the spring when I plant. I consider how I’m going to freeze or can all the additional produce and have delicious home-grown garden vegetables throughout the winter and I plant just one additional squash for extra and another four tomato plants and possibly just one more row of beans.

This is the year that I’m likely to be prepared for that big harvest, then August rolls around. It’s hot and muggy out, everything seems to peak at the exact same time, you want to go on vacation not be inside a sticky stifling kitchen with a canning kettle and there’s only so much room in the freezer. What to do?

I began drying my additional produce a few years ago and have never stopped. Now I plant even an additional four or five tomato plants or patch of beets since they dry so well and it assures I’ll have a stock of home-grown garden veggies inside the pantry for that winter.

No more stifling hot kitchen in August over a canning kettle or giving up a day at the beach to pickle all those beets or beans until you don’t ever wish to see them again. No more wondering what that badly labeled block of ice something is from the back of the freezer, green peppers perhaps?

Now I just pick what’s ready from the early morning, do the preparation of slicing or blanching, whatever prep work the vegetable or fruit needs for drying, set the temperature on the dehydrator and check back in several hours for the finished product.

The dried fruit and vegetables take up a lot less room than frozen or canned goods in my pantry or freezer. They store effortlessly in zip bags or plastic containers, just be sure they are totally dry before storing. Any moisture left in will begin to mold and spoil the whole batch. They’re particularly fine in winter soups and stews where they simmer in the crock pot all day.

With the Nesco 700-Watt Food Dehydrator you have an excellent way of storing those vegetables you planted in the spring and be able to take pleasure in your personal home-grown organic goodies all year long.

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If you have your own fresh herb garden, you are aware of how using fresh can herbs add so much flavor to your cooking. What happens if you are fortunate enough to have a fresh herb garden which grows more herbs than you can use?

You definitely do not want to waste those delicious morsels. It would be a shame to discard garden fresh herbs, so the best method to use those extras herbs and to have the best flavors for your cooking is by preserving fresh herbs using the methods described below.

It is very straightforward to dry herbs and calls for just a little work. Besides, by drying and storing any spare herbs your garden creates, you will always a supply of your favorite herbs easily available. Dried herbs can be used for cooking, teas, home decorations and even gift items such as potpourri or fragrant sachets

This short article will describe five tips about how to dry herbs including guidelines on the best time for harvesting, and when, where and how long to dry your herbs.

Harvest Your Herbs Just Before Drying

To help keep the magnificent properties of your garden fresh herbs, pick right before before you intend to dry them. The ideal time to harvest and dry herbs is when they are fully mature and have just started to flower. Examine the fresh picked herbs and remove damaged leaves and stems.. For best results and the greatest flavor, always begin with fresh, healthy herbs in good condition.

Ways to Dry Herbs at Similar Rate

To make sure your herbs are all drying at about a similar rate, harvest them in bundles which are about the same size. To dry, bunch about 8 – 10 stems together and tie securely with string.

Dry Herbs by Hanging Upside Down

Once you have bundled your herbs together, you will need to hang them upside down to dry. Do not cram herb bunches tightly together. Leave room for air to flow around the herbs.

Herbs Need a Dry, Dark Place to Dry Properly

The best place to dry herbs is in a dark, dry location. Remember to guard herbs from dust by covering with a paper bag. The ideal temperature for drying herbs is 85 degrees Fahrenheit.

Herbs Must Have 5 Days to Dry

In dark dry conditions; herbs usually take five days to dry, although in cooler conditions, the process may take up to two weeks. When herbs are papery, they are dry and prepared for storage. Remove leaves from stems, and store in an airtight bag away from sunlight.

Store dry herbs as leaves, but crush immediately using. Crushing will help the herbs to release their full properties. Dried herbs are another way of enjoying your culinary herb garden all year round. While fresh herbs are scrumptious, home grown, dried herbs are likewise as wonderful and a perfect way to have flavorful herbs at your fingertips all year long.

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