18 DEPARTMENT CIRCULAR 3. U. S. DEPT. OF AGR. 



Strawberry tea. — Collect the fresh young strawberry leaves (the 

 leaves that come on the runners are excellent.) Spread them a few 

 hours in a draft in the shade until wilted a little. Put leaves in a 

 thin layer into a sieve or strainer and hold over boiling water where 

 they are steamed a little but not so much that they fall together. 

 Immediately after the steaming, put them on the drying trays and 

 dry at uniform temperature (135° F.) until entirely dry. Pack in 

 tin boxes. 



For use. the dried leaves are put in a cup and moistened with luke- 

 warm water, covered and let stand for 10 minutes. Then pour into a 

 warm teapot and pour boiling water over them. Let stand in a warm 

 place for 10 minutes and the tea is ready to serve. One teaspoonful 

 of the dried leaves will be about right for 3 cups of tea. This is a 

 drink most people will like as it is mild and pleasantly flavored. 



A]?ple tea. — The apples are cut into small pieces. Parings and 

 cores left from the canning of apples can be used. Spread on drying 

 frames and dry at strong heat so they become light brown but be 

 careful not to burn or scorch the edges. (See under apples.) Keep 

 in tin boxes. 



When using the dried apples for tea, put them in a cup and moisten 

 with lukewarm water, cover and let stand for 20 minutes on a warm 

 stove. Pour them into a warm teapot and pour boiling water over 

 them. Let stand 12 minutes and the tea is ready to serve. For 2 

 cups of tea, use a large teaspoonful of the dried apples. 



Drying of plants used in medicine. — For collecting and preparing 

 medicinal j)lants for sale, reference is made to Farmers' Bulletin No. 

 663, Drug Plants Under Cultivation, and Department of Agricul- 

 ture Bulletin No. 26, American Medicinal Flowers, Fruits, and Seeds. 



STORING DRIED VEGETABLES. 



When vegetables are first taken from the drier, if completely dried, 

 they are very brittle. They are more easily handled and are in better 

 condition for storing if allowed to stand 1 to 3 hours to absorb enough 

 moisture to make them slightly pliable before putting into bags or 

 storing otherwise. If it is not convenient to store products immedi- 

 ately and they are allowed to stand several days, they should be 

 heated to 165° F. to destroy any insect eggs that might be on them. 

 Care should be taken not to overheat the vegetables. 



Dried vegetables should be stored in moisture-proof containers and 

 in ;i (\vy place free from dust and dirt. A good container is a tin 

 box, bucket, or can fitted with a tight cover. The box should be 

 lined with parchment paper. Put layer of about \ to 1 inch of the 

 dried vegetables in the bottom, then a layer of parchment paper; 

 another layer of vegetables, again a layer of parchment paper, and 

 so on until the box is full. 



