Thursday, 19 December 2013

Selection and storage

Selection and storage

Both fresh and dried forms of savory herb are available in the market. Fresh leaves and stems are used for cooking during the season. However, to prepare dry savory, top six to eight inches of the herb sections cut just before or during the blooming season. Usually, cut shoots and leaves spread out on screens or paper sheet to dry.
Dried leaves should then be stripped off from the stems, stored in a tightly sealed glass container and kept in cool, dark and dry place where it will keep well for many months.

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