John: I've never done salt-drying (but I have 3lb. of kosher salt in the pantry, and an embarrassment of riches in basil plants out on the patio). Does the salt-drying impart any saltiness to the dried material, or does the salt simply leach out the moisture from the organic material and leave dry stuff behind? JohnT wrote: > Depends on where you live. Even sun drying is difficult in the summer > where I live because of the high humidity. Clamp two window screens > together with a single layer of leaves (or entire branches) in between > and suspend horizontally off the ground out in the sun during the day > for as long as it takes. Take inside during the night if you get > morning dew or chance of rain etc. > > I've never done it, but on a tomato forum back in the 90s a lady > posted that she dehydrated tomato slices in a gas oven with just the > pilot light on. I can't remember if she left the door slightly ajar > or not. I would guess that some air exchange would be good. > > I'm salt drying basil leaves as we speak. Use an air-tight container > with a layer of non-iodized salt (coarse Kosher or sea salt is what I > use) on the bottom and cover with a single layer of leaves followed by > alternate layers of salt and leaves. Keep in fridge. The salt will > end up nicely flavored and useable for cooking. > > I know a couple pod-heads that salt dry chiles too & I think I will > try that very soon. Color & flavor retention is supposed to be > excellent & just think of how useful the salt would be! > > jt > > > > ----- Original Message ----- From: lowell75@charter.net > To: ChileHeads > Sent: Monday, September 08, 2008 12:03 PM > Subject: [CH] OT....drying oregano > > > I hung in the garden shed and air dryed last year without > satisfactory results > ...and I have a gas oven which I'm leery of. Would anyone recommend > another approach? > > Lowell75 >