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and cool. If not completely dry, put back in a few seconds. The length of time required for drying will vary according to the thickness of the plant parts.
Herbs should be stored only after being thoroughly dried away from direct sunlight to prevent bleaching. Be sure they’re well labeled. Most dried herbs will keep for at least one year in glass or plastic containers. But eventually they lose most of their potency and should then be thrown out. Certain herbs, such as chives, parsley, French tarragon, mint, basil, lovage, and sorrel keep
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