Fresh to Dried

With two large written notes, one on the stove dial and the other on the oven door handle, I carefully monitored yesterday’s oregano harvest as it dried in the oven at low temp.  Two fragrant bottles of dried herbs are now tucked on the cupboard shelf ready for future Italian menus after having paid attention – this time.

Earlier this gardening season, I destroyed three pans of oregano leaves.  Not right away, of course, which made my brain fade all the more irritating.  I had spent a morning washing and de-stemming the little green leaves and then I repeatedly checked the drying process from green to withered to brittle before leaving the baking pans in the oven to cool.  Later, focused on an afternoon task of making the next day’s rhubarb pecan scones, I set the temp to 450 degrees, totally forgetting the resting herbs until a scorched smell eventually reached my senses.

Still suffering from the indignant memory of oven burnt oregano, I dried the lavender with a more time-tested method.   Left to air dry on racks over many days, I captured the fragrance of potted lavender in sachets which will protect my wool knitting projects until they can find perfect homes.