Along with her favorite springtime meal in the February/March magazine, Field Editor Sue Gronholz of Beaver Dam, Wisconsin, shared her irresistibly cute Easter Bunny Cookies. Kids will love decorating the bunnies with marshmallow-taffy ears and the M&M eyes.
Sue, who’s an avid herb grower, also shared these useful tips on dried herbs:
- Dried herbs hold up better to long cooking times than fresh herbs.
- A food dehydrator set at 110 degrees yields the best results when drying herbs.
- Choose a clear, sunny day to dry and package herbs.
- Remove the dried herb leaves from the stems, but don’t crush them until they’re ready to be used.
- Place dried leaves into glass jars, seal tightly and store in a dry, dark place away from the stove.
- Home-dried herbs will keep their flavor up to a year when stored properly.