Drying foods is a natural form of preservation concentrates and enhances the flavour of fruits, vegetables and herbs. When drying food, warm air removes the water and bacteria that cause spoilage. Removing the water also concentrates the flavour and aroma of fruit and vegetables. But check dried fruit and vegetables regularly for signs of mold, as the skin still contains water. Dry only high-quality, fresh, ripe produce. Pick herbs in the late morning or early afternoon, when their water content is lowest. Peel fruits like pears and apples.
