by Karen Ward
Be careful to not overlap, as they can mold quickly if left in a warm place without adequate circulation.
2. Set your oven or dehydrator temperature to between 115 and 125 degrees and dry for 4 to 6 hours, rotating the trays periodically to facilitate even drying.
Properly dried stevia leaves crumble easily in your hand.
3. Store in an airtight container, away from direct sunlight.
To make stevia sweetener, steep the dry leaves in boiling water and leave them to cool. You can then measure the resulting "tea" by the drop into any drink that requires a sweet taste. Be warned, it is extremely sweet — 300 times sweeter than table sugar, in fact — so start with a drop at a time.
If you find that you always sweeten a particular herb tea, try adding 1/2 teaspoon of dried stevia to the original recipe. Taste the sweetness of the tea and adjust the dried herb as needed.
Tarragon
Tarragon is an herb that, sadly, many people overlook. Tarragon has a slight anise flavor, dries well, and makes any chicken, egg, or cheese dish sing. The next time you serve a meal including this beautiful herb, your family will ask what that secret flavor is.
To dry tarragon, pick young tarragon leaves throughout the growing season and then follow these steps:
1. Remove the stems that have become woody and place leaves in a single layer on your drying trays.
If you find that the leaves slip through the holes in your trays, leave the stems on during drying to prevent this.
2. Set your oven or dehydrator temperature to between 115 and 125 degrees and dry for 4 to 6 hours, rotating the trays periodically to facilitate even drying.
Properly dried tarragon leaves crumble easily in your hand.
Be careful not to overdry. Check carefully after the first 2 hours, and every 30 minutes after that.
3. Store in a cool, dry place, out of direct sunlight.
Tarragon loses its flavor rapidly, so be sure to dry just what you need for the winter months.
To avoid tarragon leaves becoming an unappetizing black, pick them quickly and dry them right away.
Thyme
Thyme has many uses: It tastes great mixed with other herbs for flavoring Italian dishes and it can hold its own when paired with poultry. Thyme comes in many varieties, but the drying technique is the same. Follow these steps:
1. Snip off stems as soon as your plants are large enough for drying and lay them whole, in a single layer, on your drying tray.
2. Set your oven or dehydrator temperature to between 110 to 115 degrees and dry the thyme for 4 to 6 hours, rotating the trays periodically to facilitate even drying.
Properly dried thyme leaves are dry and crisp.
3. Store dried thyme, stems and all, in a cool, dry place away from sunlight.
Thyme loses its flavor quickly when left in sunlight.
When it comes time to use your dried thyme, crush the tiny stems right along with the leaves. If stems are too woody, strip leaves off, right before use.
The next time you have a cough or cold, make a tea out of dried thyme leaves. Thyme tea tastes very soothing when you are congested.
Getting Creative with Herb Cooking Blends
Creating herbal blends for cooking is a matter of using your senses to choose what smells and looks best. If you match the types of foods you eat most often with herbs that compliment these foods, you will be able to create your own signature blends.
Dry each herb separately as explained in the preceding sections before combining. Once your herbs are dry, you can experiment with different combinations of flavors to see what tastes the best.
Freshly dried herbs have far more flavor and aroma than those dried and sold in a grocery store. So use a light hand when you season with freshly dried herbs. Add your herbs at the end of the cooking process to make the most of the flavor.
In addition to the herb mix recipes that follow, try creating an herb-butter blend: Combine your favorite herbs and roll a cube of butter in them to coat the stick, or soften the butter to room temperature and mix the dried herbs directly into the butter. Chill the butter; cut it into slices or make rounds with a melon baller for serving.
Italian Herb Mix
From pizza to salad dressing, this mix is the taste that gets used the most in my (Amy's) house. Mix it with olive oil and baste on grilled chicken, sprinkle it on any Italian foods, and add it to your favorite soups.
Preparation time: 10 minutes
Yield: 1 cup
1/4 cup dried marjoram, crumbled
1/4 cup dried oregano, crushed
1/4 cup dried rosemary leaves, crushed
1/4 cup dried thyme leaves, crushed
1 Combine all the ingredients in a medium-size bowl and mix well.
2 Transfer the herb mix to an airtight container and store in a cool, dry place.
Per 1-tablespoon serving: Calories 11 (From fat 3); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 2mg; Carbohydrates 2g (Dietary fiber 1g); Protein 0g.
Mexican Herb Mix
If your family loves Mexican food as much as mine (Amy's), you may end up making this mix quite often. It has just the right amount of kick that everyone can enjoy. Add it to ground meat for tacos, burritos, and Mexican-themed soups and dips.
Preparation time: 10 minutes
Yield: 1 cup
1/2 tablespoon chili powder (adjust for desired heat )
1/8 cup dried epazote leaves, crushed
1/8 cup dried basil leaves, crushed
1/4 cup dried oregano leaves, crushed
1/4 cup cumin seeds, ground just before use
1/4 cup dried coriander seeds, ground just before use
1 Combine all the ingredients in a medium-size bowl and mix well.
2 Transfer the herb mix into an airtight container and store in a cool, dry place.
Tip: You can find epazote leaves at large grocery stores in the ethnic foods section or online from most herb suppliers.
Per 1-tablespoon serving: Calories 16 (From fat 7); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 6mg; Carbohydrates 3g (Dietary fiber 2g); Protein 1g.
Rice Mix
A great way to use dried herbs is to use them in ready-to-make mixes. These are much better than the standard mixes you find at the store. To prepare the rice, add the rice mix to 2 cups of water in a 2- to 3-quart saucepan. Bring the rice to a boil over high heat, stir, cover, and reduce the heat to medium-low. Cook for about 30 minutes (don't lift that lid to peek). Remove the rice from the heat and let the rice stand for 30 minutes. Fluff the rice with a fork and serve immediately.
Preparation time: 10 minutes
Yield: 1 1/4 cups rice mix
1 cup long-grain rice
2 teaspoons chicken bouillon granules
2 to 3 teaspoons dried herbs of your choice
1/4 teaspoon kosher salt
1 Combine all the ingredients in a medium sized bowl.
2 Transfer the mix to a glass container or clear food-safe bag. Seal the jar or tie the bag closed.
Vary It! Instead of chicken bouillon, use beef or vegetable for a slightly different taste.
Tip: Make up a cooking instruction card and keep it with the mix.
Per 1/2 cup serving of prepared mix: Calories 139 (From fat 3); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 490mg; Carbohydrates 30g (Dietary fiber 1g); Protein 3g.
Herbs for Teas
Nothing is more enjoyable or relaxing than a cup of steaming hot tea. Nothing, that is, except relaxing with a special herbal tea you've made yourself. In this section, you find out how to create your own tea blends. Make distinct recipes for any occasion, and pick the perfect herb for the job.
Like seasoning a dish, herbal tea is a matter of blending herbs that taste great together to create a new flavor you love. The same recipes that you use for hot tea work equally well for cold tea. You can keep a pitcher of iced, herbal tea in the refrigerator for the family during the summer and serve it hot in the winter. Mix up your favorite
tea blends and keep them on hand for quick, tasty drinks when the kids want something other than water. They are fast to make and naturally sweet.
Make ice cubes from your leftover hot tea. Use these frozen tea cubes to cool down another ice tea. You will not dilute your delicate tea while cooling it, and using a second flavor to make your ice cubes with makes the entire glass taste great!
Cover steaming tea while it steeps to contain the volatile (and tasty) oils that make the tea so delicious.
Lemon Lover Tea Blend
This fruity, bright tea blend tastes great hot or iced. To make a cup of tea, pour 1 cup of boiling water over 1 tablespoon of the Lemon Lover Tea Blend; then cover and steep for 3 to 5 minutes. Turn it into a great party drink by floating slices of citrus fruit in it. Or mix equal parts tea and fruit juice for a refreshing drink.
Preparation time: 10 minutes
Yield: 1 cup of tea mixture
1/4 cup dried lemon balm leaves
1/4 cup dried chamomile flowers
1/4 cup dried lemon verbena leaves
1/4 cup dried lemon thyme leaves
1 Combine all the ingredients in a medium bowl and mix well.
2 Transfer the tea blend to an airtight container and store it in a cool, dry place.
Per 1-tablespoon serving: Calories 5 (From fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 2mg; Carbohydrates 1g (Dietary fiber 1g); Protein 0g.
Mint Lover Herb Tea Blend
This minty, fresh tea is a great beginner tea blend. Drying mint leaves is easy, and everyone enjoys the taste. Surprise your family with this tea at your next meal. The lemon balm works well with the mint flavors and is a nice addition. To make a cup of tea, pour 1 cup boiling water over 1 tablespoon the Mint Lover Herb Tea Blend. Cover and steep 3 to 5 minutes.
Preparation time: 10 minutes
Yield: 1 cup of dried, herb tea mix
1/4 cup dried peppermint leaves
1/4 cup dried spearmint leaves
1/4 cup dried catmint leaves
1/4 cup dried lemon balm, crushed
1 Combine all the ingredients in a medium-size bowl and mix well.
2 Transfer the tea blend to an airtight container and store in a cool, dry place.
Vary It: Don't like the lemon balm? Then increase the other mints and leave it out.
Per serving: Calories 5 (From fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 6mg; Carbohydrates 1g (Dietary fiber 1g); Protein 0g.
Chapter 20: Root Cellars and Alternative Storage Spaces
In This Chapter
Finding the perfect storage place
Simple rules for storing foods safely
Knowing what foods store well
Storage spaces you can make yourself
An often overlooked storage idea is underground storage. The traditional root cellar is an efficient way to keep many foods fresh throughout the winter months. Keeping your harvest at its best through cold storage is easier than you think! If you're not lucky enough to have a place for an actual root cellar, there are all sorts of other creative ways you can keep foods at the proper temperature.
In this chapter, you discover creative ways to store your produce and find out how to select the best foods to keep in cold storage.
Finding the Perfect Place for Cold Storage
Before refrigeration and artificial preservatives, cold storage was the way to go if you needed to store produce over the winter. The basic idea behind cold storage is that you can prolong the shelf life of both fresh and canned produce by keeping them in a cool, dark place under just the right conditions.
By combining the perfect mix of temperature and humidity, you can expand your storage to a large variety of foods. Temperature and humidity aren't the only considerations, however. An area used for cold storage also needs to have proper ventilation to keep the food as fresh as possible. And ease of access is vital, too.
Temperature: Cold storage temperatures range from 32 to 60 degrees. The right temperature for any given food is one that slows the enzymes responsible for decay. Different foods require different storage temperatures. Beets, for example, need temps just above freezing; pumpkins and squashes, on the other hand, need temps in the 50- to 60- degree range.
Humidity: Depending on the foods you want to store, your root cellar or alternative cold storage area needs a humidity range from 60 to 95 percent. Foods such as carrots, parsnips, and turnips store best at 90 to 95 percent humidity. Sweet potatoes and onions, on the other hand, do much better at a humidity of no more than 70 percent.
If you plan to store foods that require very different humidity and temperature levels, you need to use more than one storage area. It's not uncommon to have a dry cold storage area with lower humidity (like you'd get in an area that has a cement floor) and a higher humidity area (which you get in an area with a dirt or gravel floor)
To keep track of temperature and humidity level in the air, buy a simple thermometer unit, called a hydrometer (see Figure 20-1).
Ventilation: No matter what type of storage area you choose, it must be able to let warm air out and cool air in.
Ease of access: Because you have to regularly check your stored food, you need a place that is easy to get into and that allows you to easily move things around.
Read on to find out what your cold-storage options are, and head to the section "Preparing Foods for Cold Storage" to discover the optimum humidity levels and temperatures required for specific foods.
Tried and true: The traditional root cellar
Root cellars have had a long and important place in the history of food storage. Root cellars were most often the actual cellar of old homes and farmhouses. These older houses had cellars with dirt floors, perfect for keeping foods cool and the humidity higher than average.
If you're lucky enough to have an actual dirt-floor root cellar, all you need to do to store your produce there is provide sturdy shelving and rodent-proof the area by covering any holes or potential rodent-friendly entryways with wire mesh. You can also place rodent bait in out-of-the-way areas and check often for rodent activity.
A preexisting root cellar usually contains some sort of air vent or pipe located at the top of the area to allow warm air to rise and escape. If you don't have a preexisting air vent, periodically open a window or door to the outside to allow warm air out and fresh air in.
Figure 20-1: A hydrometer for checking temperature and humidity.
In modern homes, cellars (or basements) often have concrete floors and are generally too warm and dry for food storage. Carefully measure your temperature and moisture content before placing your produce in a cellar that may not have optimum conditions.
DIY storage spaces
If you don't have a cellar with a dirt floor, there are alternatives. Take a look at your cellar layout and consider the areas suggested in the following sections.
Stairwells
Does a stairwell lead from your basement to the outside? If so, add an insulated door to separate the stairwell from the main room, and voilá, you have a cold storage space that has built-in shelves: the stairs! Just place bins of produce on each step and pans of water under the stairs for moisture, and you have an efficient storage area (see Figure 20-2).
A stairwell is particularly good because the stairs create areas with varying temperatures, allowing for a wide array of conditions that can benefit many different kinds of foods.
Figure 20-2: A stairwell converted into a cold storage area.
Be sure to place a hydrometer in this area, as well as a few, inexpensive thermometers on different steps, to gauge the best conditions for your stored foods. There will be quite a variation in temperature as you go up the stairs.
Storm shelters
Do you have a storm shelter (also called a storm cellar)? In the Midwest, storm shelters are often underground cellars separate from the house or basement. (Think of Dorothy in The Wizard of Oz, when she runs through the yard to get to the storm cellar during the
tornado.) These shelters are perfect for adding some shelves and neat bins of produce. They're below the frost line, have adequate ventilation, and are weatherproof. Whether your home had a storm shelter when you moved in or you decided to build one yourself, be certain to block any ventilation pipes with fine screen to keep out rodent activity.
Your stored foods will be used up long before the storm season approaches. Even so, keep your cold storage organized and neat.
Straw-bale storage
If you have a small area in your yard, you can construct a simple straw-bale storage area (see Figure 20-3) to hold your root crops, like potatoes, rutabagas, turnips, and parsnips.
The best location for straw-bale storage is one that tends to stay dry. Don't place these storage areas in high moisture areas (where you generally have a buildup of snowdrift, for example, or where water tends to puddle after storms). Also, don't build one close to buildings that protect the area from winter temperatures. You want the straw bales to be able to stay freezing cold on the outside and yet insulate the produce inside.
Figure 20-3: Straw-bale storage
Once you've found a suitable location, follow these steps to build your storage area:
1. Place two bales of straw in a line, with the ends touching; about 16 inches away, place two more bales parallel to the first two.
The spacing is adequate for the bales that are laid on top to cover the open space completely.
2. Place one straw bale on each of the remaining ends to enclose a box shape in the center.
You've just made a large square in the center.
3. Cover the ground in the center of the square with a screen.
You don't have use the screen, but doing so helps keep your produce protected from critters that may be inclined to dig under the whole thing.
4. Layer some soft straw on the bottom of the square to cushion the produce.
