Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Drying Herbs for Seasoning.

All herbs should be gathered just before blossoming and dried in the shade, or in a dark dry room, as exposure to the sun both takes away flavor and color. When perfectly dry, put in a clean sack and hang in a dry room or loft, and when wanted for use, rub through a sieve. Herbs treated in this way, if left dry, will retain their strength and remain perfectly good for years. As long as the outer membrane of the leaves remains unbroken, the aroma cannot escape.