Manual

18
Herb Preparation
Average
Drying Time Uses
Ginger Leaves Rinse in cold water, pat dry. 1-3 hours Soups
Ginger Root Rinse, slice 3/8" or grate,
pat dry.
2-6 hours Meat, vegetables,
cookies and dessert
dishes
Marjoram
Leaves
Rinse in cold water, pat dry. 1-3 hours Italian, meat, fish, egg
and poultry dishes
Mint Leaves Rinse in cold water, pat dry. 20-24 hours Sauces, mint jelly &
lamb dishes
Mustard
Seeds
Rinse in cold water, pat dry. 2-5 hours Corn beef, sauerkraut,
salad dressings and
cabbage
Oregano
Leaves
Rinse in cold water, pat dry. 15-18 hours Italian, Greek, Mexican
and tomato dishes
Parsley Rinse in cold water, pat dry. 20-24 hours Powder, use leaves for
flakes
Rosemary
Leaves
Rinse in cold water, pat dry. 20-24 hours Barbecue sauces,
poultry, meats, egg
dishes, lamb and
vegetables
Sage Leaves/
Stem
Rinse in cold water, pat dry. 20-24 hours Poultry, pork, lamb,
veal and fish dishes
Tarragon
Leaves
Rinse in cold water, pat dry. 20-24 hours Sauces, salads, fish
and poultry
Thyme Leaves Rinse in cold water, pat dry. 1-3 hours Meat, fish, poultry
dishes, green beans,
beets, carrots and
potatoes
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Jerky can be made using a variety of lean meats, fish and
poultry. When making jerky from pork, chicken or turkey,
use precooked and processed meat. Be sure to dry meat
at the highest temperature. After drying, heat in your oven
at a temperature of 165º F (74º C) for 30 minutes to protect
against salmonella. When you are drying game meats,
freeze the meats for at least 60 days at 0º F(-18º C) before
drying to rid the meat of any diseases it might be carrying.
Then thaw meat, add seasoning and dry.