aromatics that persist in drying conditions
(oregano, thyme, rosemary, as well as bay
laurel from the laurel family). Though
sundrying sounds appealing, its high
temperatures and strong dose of visible and
ultraviolet light mean that it generally
removes and alters flavor. Air-drying over the
course of a few days in the shade is much
preferable. Herbs can be dried in just a few
hours in a low oven or a dehydrator, but the
higher temperature usually causes greater
flavor losses than air-drying. Some
commercial herbs are freeze-dried, which
often preserves more of the original flavor.
The microwave oven turns out to work
fairly well for drying small quantities of
herbs, thanks to the selective and rapid effects
of its radiation. Microwave energy excites
water molecules while leaving non-polar oil
molecules relatively unaffected, and it
penetrates instantly throughout thin leaves
and stems (p. 786). This means that all the
barry
(Barry)
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