flower. If this is done when the weather is damp, the herbs will not be
so good a colour. (It is very necessary to be particular in little
matters like this, for trifles constitute perfection, and herbs nicely
dried will be found very acceptable when frost and snow are on the
ground. It is hardly necessary, however, to state that the flavour and
fragrance of fresh herbs are incomparably finer.) They should be
perfectly freed from dirt and dust, and be divided into small bunches,
with their roots cut off. Dry them quickly in a very hot oven, or before
the fire, as by this means most of their flavour will be preserved, and
be careful not to burn them; tie them up in paper bags, and keep in a
dry place. This is a very general way of preserving dried herbs; but we
would recommend the plan described in a former recipe.
_Seasonable_.--From the month of July to the end of September is the
proper time for storing herbs for winter use.
HERB POWDER FOR FLAVOURING, when Fresh Herbs are not obtainable.