The process of drying fresh plant leaves using a conventional cooking appliance is a method for preserving them. This technique removes moisture, inhibiting microbial growth and enzymatic reactions that cause spoilage, thereby extending the shelf life of the harvest. For example, basil, oregano, and thyme can be treated this way to retain their flavor compounds for later culinary applications.
This method offers several advantages, including cost-effectiveness and accessibility. It allows individuals to utilize readily available equipment for preserving seasonal produce, minimizing waste and providing access to homegrown or locally sourced ingredients throughout the year. Historically, drying has been a fundamental food preservation strategy, and the oven offers a modern adaptation of this age-old practice.
