The procedure involves using the consistent, low heat of an oven to remove moisture from freshly harvested plant leaves, thereby preserving their flavor and aroma for extended storage and culinary use. Common examples include preserving basil, oregano, thyme, and rosemary using this method.
This preservation technique is valuable because it allows individuals to enjoy the flavors of homegrown or locally sourced plants throughout the year, even when they are not in season. Historically, drying has been a critical food preservation method, predating refrigeration and other modern techniques. It ensures access to vital nutrients and flavor compounds otherwise lost to spoilage.
