Tip: I drop my hydrated oregano (and other herbs) off of the dehydrator tray, and onto a piece of waxed paper. I gently take the dried leaves off the stems.
I hold each side of the waxed paper, and with a canning funnel in the top of a quart canning jar, slide the dried herbs into the jar.
I do not crush the dried herbs. I wait until I am cooking and then crush what I need. It helps them retain flavor longer.
Another tip: Check those lids you get on anything you do buy. I saved a lid from a jar of organic mayo we bought over winter, and it fits perfectly on my quart canning jar.
It's a task, but I wash and dry all the trays before dehydrating another food in the dehydrator.
Happy Harvesting!
Comments
That’s a good tip about the jar lids.