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I have piles of herbs (three kinds of basil, feverfew, flat leaf parsley, lavender, rosemary to name a few) that I had to cut today and I need to dry them. I've heard that you can dry herbs quickly in the microwave but I have no idea if that zaps any of the flavor? Any tips on drying herbs quickly?<br><br>
Second, my tomato vines are still heavy with fruit, I am still getting some ripe tomatoes daily but the weather is cooling off so quickly that they just won't have time to get ripe. Have any of you fried green tomatoes? Good recipes to share?
 

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I just read about drying herbs in "Cook's Illustrated" mag. It says to wash and dry herbs, place them on clean paper towel and micro on high for 30-40 seconds. Then crumble dried herbs and store in airtight container for up to three months for best flavor.<br>
Haven't tried it, so no personal experience.<br><br><img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lurk.gif" style="border:0px solid;" title="lurk">: FRIED GREEN TOMATOES YUM YUM<br>
Can you believe I've never had them?
 

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<div>Originally Posted by <strong>Charbeau</strong> <a href="/community/forum/post/12395478"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">I have piles of herbs (three kinds of basil, feverfew, flat leaf parsley, lavender, rosemary to name a few) that I had to cut today and I need to dry them. I've heard that you can dry herbs quickly in the microwave but I have no idea if that zaps any of the flavor? Any tips on drying herbs quickly?<br><br>
Second, my tomato vines are still heavy with fruit, I am still getting some ripe tomatoes daily but the weather is cooling off so quickly that they just won't have time to get ripe. Have any of you fried green tomatoes? Good recipes to share?</div>
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I have a dehydrator and use that, so have never tried the micro. But I have noticed that when I leave them out on a screen or rack on the counter, they are dried nicely by the next morning, so they dry fast even if you don't do anything to them.<br><br>
One thing I tried for the first time this year with chives was layering in salt. You take a large jar and alternate 1" layers of chives and kosher salt until it is full. The salt dries the herbs, and then takes on their flavor, so you can use the seasoned salt in your cooking as well as the herbs. The chives aren't as nice as frozen, but nicer than regular dried chives. Maybe it would be worth drying with the parsley or some of your other herbs?<br><br>
We love fried green tomatoes! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"> I just slice them, dip them in buttermilk and then cornbread mix (or cornmeal or flour), and then fry them in a little hot oil in a fry pan. We like them with a little balsamic vinegar sprinkled over.
 
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