To Dry Herbs for Winter Use is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of drying garden herbs ready for winter use. The full recipe is presented here and I hope you enjoy this classic British version of: To Dry Herbs for Winter Use.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
TO DRY HERBS FOR WINTER USE.
445. On a very dry day, gather the herbs, just before they begin to flower. If this is done when the weather is damp, the herbs will not be so good a colour. (It is very necessary to be particular in little matters like this, for trifles constitute perfection, and herbs nicely dried will be found very acceptable when frost and snow are on the ground. It is hardly necessary, however, to state that the flavour and fragrance of fresh herbs are incomparably finer.) They should be perfectly freed from dirt and dust, and be divided into small bunches, with their roots cut off. Dry them quickly in a very hot oven, or before the fire, as by this means most of their flavour will be preserved, and be careful not to burn them; tie them up in paper bags, and keep in a dry place. This is a very general way of preserving dried herbs; but we would recommend the plan described in a former recipe.
Seasonable.—From the month of July to the end of September is the proper time for storing herbs for winter use.
Modern Redaction
Ingredients:
1 bunch of herbs, fresh from the garden
Method:
Pick the herbs on a dry day, just after the dew has risen. This way they will be at their best and most flavoursome.
Separate the herbs into small bunches, place on a baking tray (or a pizza tray) then place in an oven pre-heated to 120ÐC and dry for between 60 and 90 minutes, or until completely dry and crumbly to the touch. Either crumble into jars to store, or place in paper bags and hang in your kitchen.
