| 1 | To prepare fresh herbs after harvesting, remove stems. |
| 2 | Wash well, then spread loosely on paper towels. |
| 3 | Let them stand overnight, changing paper towels if needed, to completely rid them of any clinging drops of water. |
| 4 | place dry herbs in food processor bowl. |
| 5 | Using steel blade, process on high until herbs are finely chopped. |
| 6 | Some herbs may stick under the blade, so stop several times and stir. |
| 7 | Let stand in fine mesh strainer to dry further. |
| 8 | yield: about 1 cup. |
| 9 | Keeps in an airtight container in a cool, dark, dry spot for several months. |
| 10 | Use a spoonful to season salad dressings, sauces, omelets and herb butters. |
| 11 | Freeze small amounts for use in winter soups and stews. |
| 12 | from _the canadian herb cookbook_ by nancy enright. |
| 13 | Toronto: james lorimer & company, 198Pg. |
| 14 | 2Isbn 0-88862-788-Electronic format by cathy harned. |
