Harvesting Herbs

Harvesting Herbs

Harvesting and drying herbs from the garden are ancient rituals. You can follow the time-honored methods or take advantage of modern conveniences.

Basically, harvesting herbs for peak flavor depends on the right timing and clipping techniques. Harvesting is best done in the early morning, after the dew has dried, but before the volatile oils have been driven off by the hot sun. Most herbs are at their peak flavor when the flowers just start to open, but you can snip off sprigs anytime during the growing season.

To harvest herbs, cut off the upper portion of the plant, with the leaves attached. As a rule of thumb, don't cut back more than halfway down the stems. Some herbs, such as chives, can be cut back more severely, to within a few inches of the soil.

Tip:
Harvest seed crops, such as dill, when the seed heads turn brown but before the seeds fall off. Cut off the seed heads (or stems with seed heads) and put them into a paper bag to dry. For immediate use, put little bouquets of herbs, such as parsley, mint, and basil, in water (like cut flowers). If you keep them unrefrigerated and out of direct sun, they will last for several days.


Drying Herbs

Learning to dry herbs will allow you to preserve your garden's bounty.

Air-drying is the traditional method of preserving most culinary herbs. Pick small bunches of fresh herbs with enough stem attached to fasten together. Use elastic bands. Hang the bunches in a warm, dry, airy place out of direct sunlight. In a week or two when the leaves are crisp, store them in airtight jars. Herbs like dill, fennel, sage, tarragon, oregano, thyme, and marjoram lend themselves to air-drying.

Oven-drying is faster and better in a humid climate. Spread the leaves on a cookie sheet and place in the oven. A gas stove with a pilot light works best. Leave the door slightly open. The herbs should be dry within a few days. (To dry herbs in an electric oven, warm the oven at a low setting, then turn it off. In a gas oven, dry herbs the same way, but periodically reheat the oven, removing the herbs as you do so.)

Microwave-drying is the quickest way to dry herbs, but you'll have to experiment with the length of time and power levels. It is very effective for parsley, which retains its bright green color. Spread a handful of fresh leaves on a paper towel, cover with another, and cook for one minute at full power.

Freezing works well for chives and parsley. Chop the fresh leaves and store in tightly sealed small plastic bags. Herbs with large leaves like basil and lovage can be chopped, packed in oil and frozen, but they will lose their bright green color. Thaw before using.



Source: gardener.women.com (via crystal_health_nature e-mail discussion list)