Using and Preserving Herbs From a Home Herb Garden
Your home herb garden has grown and flourished. You’re excited and ready to start using these fragrant herbs you have chosen to grow. You will gain the most flavor and fragrance from your herbs by following certain harvesting rules.
Timing the harvest is the first important factor in using herbs from your home herb garden. Both the wind and the heat of the sun can disperse the essential oils of the herb plants. Choose a calm dry morning for the best harvest of your herbs. Herbs produce fewer oils on extremely wet days. Harvest the herbs after the dew has dried, but before the flowers open.
Never take more than one third of the plant’s foliage at one time, and take it from the growing tips. This will encourage new growth, so you’ll have a constant supply of flavorful foliage. You can use the herbs immediately, or preserve them for future use. This is a good time to inspect the plant for insects and damaged leaves.
Herbs are typically preserved in one of three ways: drying, freezing, or preserving them in a medium like salt, oil or vinegar.
Drying:
To dry herbs, cut fairly long stems, and remove any foliage from the base of the stems. Bundle six to twelve stems together and tie it with string. Hang the bundle in a cool location away from sunlight. When the leaves are dry and crisp, remove them from the stems and store them in a jar away from light.
You can also dry individual leaves by placing them on a screen or a rack, and turning them often. You can use dehydrators, ovens or microwaves to dry herbs but the end product is less satisfactory. Oregano and thyme are best preserved by drying.
Freezing:
Freezing herbs is a fairy simple way to preserve herbs. Cut the herbs into ¼ inch pieces and place on a baking sheet lined with wax paper. Once the herbs are frozen, you can place them together in a bag and store them in the freezer until use. Delicate herbs such as parsley and chives are best preserved by freezing.
Another interesting way is to chop the fresh herbs, blend them with a small amount of water, and freeze the herbal paste in ice cube trays. This is an efficient way to have herbal ice cubes to add to your soups, sauces or stews.
Preserving:
The third way to preserve herbs is through a medium. For instance, you can cover herbs like chopped mint, basil or tarragon with vinegar or oil and it will be preserved for several months. My e-book, Secrets of Successful Herb Gardening describes this in detail.
Another way is to use salt to preserve herbs by alternating layers of fresh herbs between salt. When the herbs are completely dry, separate the brown herb from the flavored salt and store it in an airtight container.
When you use herbs fresh from the garden, clean them before you use them by placing them in a bowl filled with cool water (or for a large quantity of herbs you can use the sink). Place about two tablespoons of salt in the water. The salt in the water will get rid of any insects. Gently swish the herbs, then remove them and pat them dry between towels.
Each different type of herb has their own use, method of harvest, and ways to prepare them for use. Read up on the specific type of herb you are using to use it correctly, and you’ll have much enjoyment from your home herb garden.
