Re: [CH] OT....drying oregano
Jonathan Smillie (jonathan.smillie@gmail.com)
Mon, 08 Sep 2008 15:26:47 -0400
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
>