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Drying Fresh Herbs

Herbs with hardier leaves, such as rosemary, thyme, oregano and sage, are best preserved by drying. A dehydrator is the most efficient way to uniformly dry herbs, or you may simply hang them in bunches from their stems in a dark place for five to ten days, until they are brittle to the touch. To protect the herbs from dust while drying, enclose them in a paper bag with holes punched in it. Store in an airtight jar out of the light, then crumble to release their fragrance before use.

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