Dried fruit is a terrific snack, but cooks also use it in everything from muffins to stews. Drying has the obvious advantage of letting us enjoy our favorite fruit when it's out of season, but it also serves to concentrate the fruit's flavor and sugar. Since high concentrations of sugar ward off bacteria, dried fruit can last up to a year without refrigeration. If you live in a hot, dry climate, you can dry fruit just by leaving it out in the sun for a few days. If not, you can use an oven or dehydrator. Sulfur dioxide is sometimes added to the fruit to improve its shelf life and color. If you're allergic to it, you can usually find unsulfured dried fruit at health food stores. In a pinch, you can remove some of the sulfur by boiling treated dried fruit for a minute or so, then draining off the liquid.
Drying herbs on an herb drying rack is the most effective way to preserve them. While fresh herbs wilt after a few hours, dried herbs can be stored in the freezer or in glass jars in a dark cupboard. If dried herbs seem to have lost their essence, you can refresh them by rubbing them between your fingers before adding them to your favorite recipe. The fresh aroma will convince you that there is plenty of seasoning power remaining in the shriveled leaves that once were a part of your herb garden
Herbs have been known to produce many positive effects in the human body. One can find herbal supplements for nearly any disease or condition, as well as for the promotion of overall health.
One of the most common traditional ways to ingest herbs is in tea form. People have been drying, steeping, and drinking herbs
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