UMES EXTENSION
1. DRYING HERBS? WHAT ARE THE GUIDELINES IN THE STATE OF MARYLAND?
Hint: They are not as pictured on the right... The goal of drying herbs is to create a safe product with a long shelf life. The Maryland Department of Health (MDH) defines a dried product’s safety through measuring the water activity (Aw), which represents the amount of water available for bacteria, yeast, and mold growth. This is different from water content. To reach the desired moisture level, the MDH recommends utilizing a commercial food dehydrator or a commercial dryer, which uses combinations of temperature, humidity and air flow that can be controlled. READ 1A BACK
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