20 CULINARY HERBS 



poses as ordinary hay or straw. This loss of flavor 

 is particularly noticeable with sage, which is one of 

 the easiest herbs to spoil by bad management. Even 

 when kept in air-tight glass or tin receptacles, as 

 recommended, it generally becomes useless before 

 the end of two years. 



When large quantities of herbs are to l)e cured a 

 fruit evaporator may be employed, the herbs being 



Paper Sacks of Dried Herbs for Home Use 



spread thinly upon wire-bottomed trays so that an 

 ample current of air may pass through them. Care 

 must be taken to keep the temperature inside the 

 machine below 120 degrees. The greatest efficiency 

 can be secured by placing the trays of most recently 

 gathered herbs at the top, the partially dried ones 

 being lowered to positions nearer the source of heat. 

 In this way the fresh, dry, warm air comes in contact 

 first with the herbs most nearly dried, removes the 



