Wild Herbs

Flowers Dry all flowers carefully and rapidly in order to preserve the color, as the strength of the flower can be judged by the intensity of its color. Take special care with flowers containing volatile oils.

Fleshy Roots and Rhizomes Cut into transverse slices of about a half inch in length. Stir and move several times during the drying process to prevent attracting mold. Store in a cool, dry place.

Spread the flowers loosely on white paper. Do not dry scented flowers in the sun, for the sun depletes the strength of the plant. However, although aromatic flowers must be dried in the shade, they should be placed for a brief time in the sun, in order to prevent fungus attack.

Some flowers can be dried in medium size bunches attached with string. Hang from a dowel or rafter in an airy room. For storage, hang bunches in a dry, airy room, or place in labeled brown paper bags. Fold bags to prevent insect attacks.

Leaves Dry aromatic leaves in the shade. Place in the sun for a short time to prevent fungus attack. Unscented leaves may be dried in the sun, although it is best to dry them in an airy, dry place. Separate leaves, and change their position once they become dry. Succulent leaves need more care to prevent discoloration and may take more heat than dry, thin leaves.

Annual Plants and Tops If the plants are not too juicy, they may be strung in bunches across the top of an airy, dry room.

Bulbs Peel off the outer membranes, and cut the bulbs into transverse slices about a half inch in length. During the drying process they should be stirred and moved several times to prevent molding.

Barks, Woods, and Twigs Dry in the sun or in thin layers in the open air. Do not dry wild cherry bark in the sun.

Fibrous Roots Dry in the sun or artificially at temperatures from 65'F to 80'F.

Preserving Fresh Herbs By Freezing I have been experiment ing with an effective method of freezing fresh herbs. To my mind they taste even better than most dried herbs. Thus far I have frozen basil and parsley, but the method should work on a score of other window sill, garden or professionally grown herbs.

Wash each batch. Shake off the water. Spin dry them in a salad spinner. I find that my Swiss spinner really extracts all the water and the herbs seem even crisper. Next, place each batch in separate, closed plastic bags in the freezer. If you have a good freezer the herbs will be frozen within a few hours. Take the bags out of the freezer and break the herb fragments into tiny pieces. Insert these pieces into a clean, tight stoppered labeled jar. Keep it out of the sunlight.