Jonathan > Back in September of last year – before I went away to Navarra for a couple of months, I completed the task of converting the old byre – in the field that runs from the public road (and Carrick) down to the shore – from hen house to housing for the sheep during prolonged stormy weather (especially if they have very young lambs).   Nearly all of the materials (timber, screws) from the old nesting boxes, perch rails and feed troughs were recycled into a manger and a different arrangement of feed troughs.  Some of what remained was worth putting into storage, with only a small quantity to be put on a bonfire along with damaged and rotting pallets.

This is how we dry lemon verbena. We select long green stems (no brownish hardwood) with tender leaves, and load them into a dehydrator, if necessary cutting up the stems to the length of the unit. We set the controls to 45degC (definitely not more than 50degC) and the timer for 12-14 hrs (usually overnight).  The leaves should be just crisp – not even slightly leathery – and the stems will just withstand a little bending. Run the tips of thumb and two fingers along the lengths of the stems, stripping off the leaves into a  bowl : and then fill air-tight jars over the bowl, to avoid bits going everywhere.   It’s important to get the dried leaves sealed in the jars whilst they are still warm – before they get a chance to re-hydrate with moisture in the air.  With the leaves stored in a cool dark cupboard, unopened, these leaves will keep for nine months to a year without significant loss or spoiling of flavour.