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What is the best way to dry out and store herbs grown in the warmer months to use in the winter?

Spice It Up for Valentines Day

Barton Seaver - Spice It Up for Valentines Day

Recorded

This event was on February 14, 2023

Keep it Spicy! Join renowned chef and author Barton Seaver for a Valentine's Day event like no other. In this live, virtual event, Chef Seaver will take you on a culinary journey as he explores the world of spices and how they can be used to add depth and complexity to your dishes. From the warm, earthy notes of cumin to the bright and floral notes of saffron, you'll learn how to use these ingredients to create delicious and romantic meals. Whether you're a seasoned pro or a beginner in the kitchen, Chef Seaver's expert guidance and hands-on demonstrations will have you cooking like a pro in no time. So grab your apron and your spice rack, and get ready to impress your loved one with a meal that's sure to be memorable. Bring your questions, and don't miss this opportunity to learn from one of the best in the business!

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Question

Maryam Arnous

What is the best way to dry out and store herbs grown in the warmer months to use in the winter?

Answer

So a food dehydrator is the best way to do it unless you live in a very sunny warm environment where you can string up a clothesline or something with it was literally string up the the herbs onto that and just let it dry out in the wind and Sun they go that's the purest way to do it food dehydrator is the next way to do that. That's what I use up here for my chilies for my fennel seeds and other things that I grow because I love fennel seeds so much that I grow my own as well as my own coriander.

Barton Seaver

Chef, Educator, Author

bartonseaver.com

Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.