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Archive image from page 45 of Culinary herbs; (1912). Culinary herbs; culinaryherbs00kain Year: 1912 ( JO c'Li.iAARV iii:ki;s poses as ordinary hay or straw. This loss of ilavor is particiihirly noticeahle with sai;c. whicli is one of the easiest hcrl)s to spoil by had niaiiaicnicnt. hvcn when kept in air-tiiht glass or tin receptacles, as rccomniended, it generally becomes nscless before the end of two years. hen larg-e quantities of herbs are to be cured a fruit eaporator may be employed, the herbs being; Paper Sacks of Dried Herbs for Home I'st Spread thiidy upon vire-bottomed trav

Archive image from page 45 of Culinary herbs; (1912). Culinary herbs;  culinaryherbs00kain Year: 1912 ( JO c'Li.iAARV iii:ki;s poses as ordinary hay or straw. This loss of ilavor is particiihirly noticeahle with sai;c. whicli is one of the easiest hcrl)s to spoil by had niaiiaicnicnt. hvcn when kept in air-tiiht glass or tin receptacles, as rccomniended, it generally becomes nscless before the end of two years.  hen larg-e quantities of herbs are to be cured a fruit eaporator may be employed, the herbs being;    Paper Sacks of Dried Herbs for Home I'st Spread thiidy upon vire-bottomed trav Stock Photo
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Contributor:

Bookive / Alamy Stock Photo

Image ID:

W9FJ06

File size:

5.7 MB (172.2 KB Compressed download)

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Dimensions:

1799 x 1112 px | 30.5 x 18.8 cm | 12 x 7.4 inches | 150dpi

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This image is a public domain image, which means either that copyright has expired in the image or the copyright holder has waived their copyright. Alamy charges you a fee for access to the high resolution copy of the image.

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Archive image from page 45 of Culinary herbs; (1912). Culinary herbs; culinaryherbs00kain Year: 1912 ( JO c'Li.iAARV iii:ki;s poses as ordinary hay or straw. This loss of ilavor is particiihirly noticeahle with sai;c. whicli is one of the easiest hcrl)s to spoil by had niaiiaicnicnt. hvcn when kept in air-tiiht glass or tin receptacles, as rccomniended, it generally becomes nscless before the end of two years. hen larg-e quantities of herbs are to be cured a fruit eaporator may be employed, the herbs being; Paper Sacks of Dried Herbs for Home I'st Spread thiidy upon vire-bottomed travs so that an ample current of air may pass thrcnigh them. Care nnist be taken to keep the temperature inside the machine below uo degrees. The g-reatest etticiencv can be secured by placing the trays of most recently gathered herbs at the top, the partially dried ones being- lowered to positions nearer the source of heat. In this way the fresh, dry. warm air comes in contact first with the herbs most nearly dried, remoyes the

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