Dried Sage

Print Recipe
Dried Sage
Course Ingredient
Cuisine British
Prep Time 10 minutes
Passive Time 4 weeks
Servings
leaves
Ingredients
  • 99 leaves Sage Fresh, still on the twigs
Course Ingredient
Cuisine British
Prep Time 10 minutes
Passive Time 4 weeks
Servings
leaves
Ingredients
  • 99 leaves Sage Fresh, still on the twigs
Instructions
  1. Wash the sage, and tie the twigs together.
  2. Hang in a dry area for four weeks. The leaves should be turn dry and grey.
  3. Remove the leaves from the twigs and store in a dry airtight container.
Share this Recipe

Dried Rosemary

Print Recipe
Dried Rosemary
Course Ingredient
Cuisine British
Prep Time 10 minutes
Passive Time 4 weeks
Servings
leaves
Ingredients
  • 99 leaves Rosemary Fresh, still on the twigs
Course Ingredient
Cuisine British
Prep Time 10 minutes
Passive Time 4 weeks
Servings
leaves
Ingredients
  • 99 leaves Rosemary Fresh, still on the twigs
Instructions
  1. Wash the rosemary, and tie the twigs together.
  2. Hang in a dry area for four weeks. The leaves should be turn dry and grey.
  3. Remove the leaves from the twigs and store in a dry airtight container.
Share this Recipe

Dried Bay Leaves

Bay leaves release more flavour when they are dried. However they lose that flavour if they are stored too long. Keep your supplies up by drying a few twigs throughout the year.

Print Recipe
Dried Bay Leaves
Bay leaves release more flavour when they are dried. However they lose that flavour if they are stored too long. Keep your supplies up by drying a few twigs throughout the year.
Course Ingredient
Cuisine British
Prep Time 10 minutes
Passive Time 4 weeks
Servings
leaves
Ingredients
Course Ingredient
Cuisine British
Prep Time 10 minutes
Passive Time 4 weeks
Servings
leaves
Ingredients
Instructions
  1. Wash the bay leaf branch, and tie the branches together.
  2. Hang somewhere dry for four weeks. The leaves should be wrinkly and brittle.
  3. Remove the leaves from the branches and store in a dry airtight container.
Share this Recipe