HERBS: Harvesting and Drying Herbs (GARDEN, CRAFTS, RECIPES)

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Harvesting and Drying Herbs

by James C Schmidt and Dianne Noland

 

Harvest time for an herb is best determined by the growing condition of

the herb, rather than by a specific date or month. Most herbs are ready

to be harvested just as the flower buds first appear. The leaves contain

the maximum amount of volatile oils at this stage of growth, giving the

greatest flavor and fragrance to the finished product.

 

To extend the use of herbs into the winter months, plan to harvest and

dry various herbs during the summer and fall. Herbs should be harvested

at the proper time of the day; early in the morning, just before the sun

is hot. Their fragrance makes this early task quite enjoyable.

 

Annual herbs can be cut back quite severely during harvest. Using a

sharp knife or pruning shears, cut just above a leaf or a pair of

leaves, leaving 4 to 6 inches of the stem for later growth. However, if

an annual herb is grown for it's seed, it should not be cut back and

used for the leaves. In these cases, allow the plants to mature fully

and then harvest them. Collect the seed heads when they are turning

brown by cutting them from the plants and drying them on a tray made of

very fine wire mesh.

 

Leafy perennial herbs should not be cut back as heavily as annuals. Only

about one-third of the top growth should be removed at a time, and in

some cases only the leafy tips should be removed. Careful pruning

insures that new growth will be produced and a compact habit of growth

maintained. Most perennial herbs will be ready to harvest just prior to

or during the early part of July, with a second harvest possible in

September in the cases of herbs such as tarragon and oregano. A sharp

knife or pair of pruning shears are necessary tools when harvesting herbs.

 

The herbs should be fresh and clean before drying and storing,

regardless of the method used to cure them. To clean, wash stems in cold

running water and drain on paper toweling. The easiest way to dry herbs

is to allow the leaves or entire stems to air dry at room temperature.

 

When drying whole branches or stems: first wash and dry, then gather 5

to 8 stems together and tie them into a bundle. Place the bundle into a

brown paper bag with stems extending out the open end and hang in a dark

warm place (70 to 80 degrees F). Depending on temperature and moisture,

drying time will take 2 to 4 weeks. Tray drying is usually used for

short-stemmed herbs or for individual leaves; an old window screen or

smaller drying tray fashioned from 2 " x2 " lumber and screening usually

works as a drying tray. The trays should be kept in a warm, dark place

until the herbs are dry.

 

Silica Sand Drying is the same process as is commonly used to dry flowers.

Silica sand draws the moisture out of the plant tissues and leaves them

in their original shapes. Any container will do, as long as it is big

enough to allow all of the plant materials to be covered with sand. The

leaves should be clean and dry. Place a shallow layer of silica sand in

the bottom of the container, then arrange herbs on top so they don't

overlap; then cover with more silica sand and place container in a warm

room. It will take 2 to 4 weeks until the herbs are thoroughly dried and

can be removed from the sand for storage in glass jars.

 

An ordinary gas, electric or microwave oven can be used for quicker

drying of herbs. Care must be taken, for herbs can't be desiccated too

quickly at too high a temperature or much of the flavor, oils, and color

of the herbs would be lost. When drying with a conventional oven: place

the leaves or stems on a cookie sheet or shallow pan and warm at no more

than 180 F for 3 to 4 hours with the oven door open. When using a

microwave oven: place the clean stems or leaves on a paper plate or

towel and set the control on high for 1 to 3 minutes; turn the stems

over or mix the leaves every 30 seconds.

 

Store the herbs in airtight jars in a cool, dry place. If the entire

stems were dried, remove the leaves and crush or crumble them in jars.

The herbs must be completely dried or they will form mold. Keep the jars

away from light and heat, as both will destroy the quality of the herbs.

 

There are many other methods of preserving herbs. Many herbs can be

successfully frozen, and retain their freshness after being thawed. When

freezing herbs, they must first be harvested and washed thoroughly.

Blanch the herbs in boiling water for a minute or two, and then cool

quickly in ice water. After draining, place the herbs in a package and

freeze them. Some herbs, such as parsley, chives and basil can be pureed

with a small amount of water in a blender, and then frozen in an ice

cube tray. They can later be stored in plastic bags for use in flavoring

soup and sauces.

 

SOURCE: " Harvesting and Drying Herbs "

by James C. Schmidt and Dianne Noland

Department of Horticulture

University of Illinois at Urbana-Champagne

Cooperative Extension Service

College of Agriculture HM-1

 

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