Difference between revisions of "Dry Leaves"

#*If the leaves are wet with rain, blot them dry first with paper towels. Use additional layers of paper towels if the leaves are especially wet or if you're worried about staining the book's pages.<ref name="rf1">http://crafts.creativebug.com/dry-leaves-1095.html</ref>

#*When drying multiple leaves in the same book, leave at least 1/8 inch (3 mm) of pages between each sheet of leaves to provide enough weight for each leaf.<ref name="rf2">http://www.preservedgardens.com/how-to-press.htm</ref>

#Use a flower press instead for faster drying. You can either buy a flower press large enough to place your leaves in, or [[Make-a-Flower-Press|build your own out of plywood and cardboard]]. This is more expensive and uses more materials than simply pressing your leaves in a book, but the better air circulation can speed up the drying process by a few days.<ref name="rf2" />

#Dry large, thick leaves quickly in the microwave. Place a thick leaf between double layers of paper towels on a microwave safe plate. Insert the plate '''and''' a small cup of water into the microwave and microwave it for 30 seconds<ref name="rf3">http://edis.ifas.ufl.edu/ep004</ref>. If the leaf isn't dry yet, microwave it again for 10 seconds at a time, taking the leaf out to check between each microwave session.<ref name="rf1" />

#*Once the leaf is ironed, cut a circle of wax paper out around it and peel off each layer of wax paper. This will leave wax on the leaf to preserve its color.<ref name="rf4">http://www.hometrainingtools.com/a/preserving-autumn-leaves</ref>

#Preserve the texture of leaves with glycerin. This only works on wide, evergreen leaves such as magnolia, lemon, and eucalyptus leaves.<ref name="rf3" /> This method will turn the leaves brown, but keep them soft and supple indefinitely. Combine one part glycerine with two parts water in a shallow dish, only filling it just enough to cover a layer of leaves. Place the leaves into the liquid, making sure the surface is completely covered. The leaves will be usable in craft projects after about 4 days, or can be soaked for several weeks to preserve them permanently.<ref name="rf3" /><ref name="rf4" />

#Dry small amounts of herbs or tea leaves quickly in the microwave. If you'd like to use your herbs right away, use this method to dry a small handful at a time. This method is also suitable for tea leaves that have just been used to brew tea. For either material, spread small leaves or pieces of herbs out between two dry paper towels. Microwave for 30 seconds at a time until they are brittle, paying close attention for signs of burning.<ref name="rf5">http://www.gardenherbs.org/preserving_herbs.htm</ref>

#*Moist, fleshy herbs such as mint and basil won't dry easily in the microwave unless they are already partly dried.<ref name="rf5" />

#Dry thick or sturdy herbs by hanging them indoors. Some herbs don't have much moisture to begin with, and can be dried over the course of a few weeks by tying the stems in bunches and hanging them upside down. Do this indoors in a dark place if possible, because sunlight can harm the color and flavor of the herbs.<ref name="rf6">http://nchfp.uga.edu/how/dry/herbs.html</ref>

#*If you'd like to dry soft, moist herbs in this way, hang them in small bunches inside a paper bag. Poke holes at the base of the paper bag and place in an area with good air flow so the herbs dry more quickly and mold has less chance to grow.<ref name="rf6" />

#Dry moist or soft herbs in a low temperature oven. Herbs with soft, juicy leaves need to be dried quickly or they will grow mold. Pluck the leaves off the stem and lay them between paper towels so that no two leaves are touching. You may stack up to five layers of leaves if you need to, alternating between paper towels and herbs. Place these in an oven safe dish and place in an oven at the lowest possible temperature setting.<ref name="rf6" /> They may take up to 8 hours to dry.

#When the herbs are crisp and crumbly, store them in an airtight container. Crumble the herbs between your fingertips before storing or before adding to food. Store dried herbs in an airtight container and place it in a cool, dark, dry place to keep the herbs flavorful as long as possible.<ref name="rf6" />

#*Dried herbs have a stronger flavor than fresh herbs. When substituting dried herbs in a recipe that calls for fresh herbs, use 1/3 the amount listed, or 1/2 the amount if the herb is basil.<ref name="rf7">http://www.tampicospice.com/faqs</ref>

#*Tea leaves can be dried immediately after used to brew a pot of tea. The microwave method above works best, as you usually have a small amount and a longer drying time could lead to mold. Use dried tea leaves as you would herbs, or use them to cover unpleasant smells around the house.<ref name="rf8">http://www.myjapanesegreentea.com/how-to-dry-used-tea-leaves</ref>

#Choose leaves with thick, visible vein patterns. In this method, you'll be removing most of the leaf and leaving just a network of veins behind. A sturdy leaf that doesn't bend or flop around is a good choice for this project. Freshly fallen autumn leaves from maple or oak trees work well, as do waxy leaves like ivy or magnolia leaves.<ref name="rf9">http://www.theidearoom.net/2010/10/how-to-make-leaf-skeletons.html</ref>

#Add a little baking soda or washing soda. These chemicals are usually found in grocery or drug stores. Whichever you use, two tablespoons (or 30 grams by weight) should be enough.<ref name="rf10">http://www.u.arizona.edu/~bblonder/leaves/The_secrets_of_leaves/Making_skeletons.html</ref> Either of these chemicals will slowly turn the leaf into pulp while leaving the stem and veins alone.<ref name="rf10" />

#*You'll need to add more water as it boils away. Optionally, you could replace the liquid with a fresh water and baking soda mixture every four hours to speed things along.<ref name="rf10" />

#Transfer the disintegrating leaves to a pan of cool water. A glass baking dish works well for this step, since it will make it easier to see what you're doing.<ref name="rf9" /> Carefully remove each leaf with a spatula or other utensil and lay it out onto the baking dish without overlapping the others.