Re: [CH] OT....drying oregano
JohnT (love2troll@kc.rr.com)
Mon, 8 Sep 2008 15:13:16 -0500
Jonathan,
Only a very little bit. I should have mentioned that the leaves should be
completly dry (if you rinsed or washed them first). And that's one of my
concerns if I try it with other than whole pods. A fresh cut I think would
draw in the salt like when brining meat before smoking it. And that might
not be an entirely bad thing except if you were on a diet that restricts
salt intake.
A Rogue friend of mine sent me cuttings of Columnar Basil a few weeks ago
and I'm in love with it already. It doesn't go to seed and is only
propagated by cuttings. Very pleasantly aromatic & tasty & will replace the
Genovese that I usually grow. I should have plenty of cuttings to share
early next year. Roots very easily. Even better than Mexican Oregano which
is difficult to start from seed and I only share by cuttings now.
jt
----- Original Message -----
From: Jonathan Smillie
To: JohnT ; Chile Heads
Sent: Monday, September 08, 2008 2:26 PM
Subject: Re: [CH] OT....drying oregano
> 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
>