Recipe or source entry
Dried Herbs
All herbs used for culinary purposes, intended to be dried for winter use, should be tied up in handful branches, and laid upon sheets of paper to dry in the sun, and when perfectly dry, should be tied up in paper bags, and kept for use in a dry place.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter32/dried-herbs.html- Legacy revision
8531e8373e9b- Source checksum
1d320c08a9b7b519b9abc07c4fb0baa41b459f0f6b1392e8711dd916d6c308de- Legacy text checksum
b6c495770486fa6158eb4fcd8030dbb59305a9738d0d2520700946a48b1095a6
Cite this page
Dried Herbs. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter32/dried-herbs.html