How to dry herbs. - Michael Quach Medicinal Herbs

Needed for 2 people 4 medium-sized potatoes
1 tablespoon sunflower oil
Spices as desired, such as curry or barbecue herbs
Preparation of potatoes

• Peel the potatoes and cut them in half lengthwise. Lay each half flat on the cutting edge, halve again by the length and then cut each part into three or four pieces. She gets six to eight cubes per half potato. Repeat for all potatoes.
• Place the potatoes in a container with cold water for half an hour. Drain them and pat them dry with a clean tea towel.
• In a dry bowl, mix the oil into the potato cubes.
• Pre-heat the Airfryer to 150 degrees.
• Bake the potatoes for 15 minutes and then remove them. Put back in the bowl.
• Mix about 1 tablespoon of herbs in the warm cubes.
• Pre-heat the Airfryer to 180 degrees.
• Bake the cubes 12-15 minutes and serve immediately.
• The potato cubes are now crispy and they will stay that way for a while. When they cool down, they lose some of their crunchiness.

If I needed to do that I would use a kitchen weighing scale and if the weight accuracy required was on the near-enough side I wouldn't care if the scales were old as I would weigh out 10 ounces.

If reasonable accuracy was required I would use a balance type kitchen scales with a 250gm weight.

If greater accuracy than that was needed I would ask at my local post office...

If still greater accuracy is needed you would first need a humidity controlled environment and about 24 hours for the herbs to stabilise before weighing...

Parsley, sage, Chive, Rosemary, Thyme, Dill, Coriander and Mint.

All very easy herbs to grow.

You dry at 200 degrees. Anything higher will destroy the flavor of the herb. Usually it takes 4 to 6 hours or until the leaves are dry. Then put them in a blender to chop them up to a fine consistency. I sun dry my basil instead of oven drying. I have a dehydrator , but it takes 24 or more hours to dry them so I don't use it much.

If it is causing health problems you should probably quit all together.

Almost all herbs can be kept longer by placing it in a bag with a damp paper towel. Cilantro is a delicate leaf so it will not last as long as some other herbs. Best bet is to dry it if you have a ton from a garden.

You are right. Soft herbs such as mint, basil, dill and verbena are very delicate and don't freeze well. Their flavor changes in the freezing process. So with those herbs I just stick to fresh.

I have just started using a new method to freeze my left over herbs and that is to use oil in the ice cubes. This reduces the chance of the herbs going brown and getting freezer burn.

Put the herbs into your ice cube trays and then fill up the cubes with olive oil. Pop into your dishes when you are in the middle of cooking and enjoy the benefits of fresh herbs all year round.

I'm guessing that you want your oven at 100 degrees for drying some food/herbs, or culturing homemade yoghurt. I do all of those, so know the temp range required; 95-110. Most ovens can't be set as low as 100, but the cool thing about a gas range is that the pilot light keeps the interior temperature close to that, and if you keep the oven interior light on, that helps. Get an oven thermometer, costs under $10, test oven temp. If your oven doesn't do it you can get a pizza stone or even a few bricks, preheat the oven to warm the stone/bricks on the bottom rack, turn oven off. Then put in your product of choice on top rack. Leave yoghurt in for 8 hours, leafy herbs (sage, thyme, oregano, etc) for 12 or more hours. If doing yoghurt, don't open door, consistent temp is important. If doing herbs, crack the oven door open slightly with a wooden spoon to allow moisture to escape, critical to drying. I hope this helps.