Harvesting and Preserving Herbs

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Harvesting and Preserving Herbs

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by Dee Bibb

 

 

You’ve worked hard building and nurturing your herb garden. Now, it’s time

to enjoy the harvest and provide your family and friends with your bounty

throughout the winter season.

 

 

 

There are several methods for processing and preserving your herbs. But,

the decision of which method to use is ultimately an individual one,

depending on your likes and dislikes, the capacity of you storage

facilities and the particular herb(s) in question.

 

 

 

The herb itself best determines its harvest time, rather than a specific

date or month. Most herbs are ready for harvesting just as the flower bud

appears, but before it opens. This is when the leaves will contain the

largest concentration of oils, giving you the greatest flavor and aroma to

your finished product.

 

 

 

I personally try to harvest my herbs in the morning after the dew has

dried from the leaves, but before the sun is beating down. I find the

flavor is much more intense, and the aroma much more pungent from the

herbs gathered at this time.

 

 

 

I was asked recently, how much to cut from the plant when harvesting. As a

general rule of thumb, you can begin to harvest the herb when the plant

has enough foliage to maintain growth and you can harvest up to 75% of the

current season’s growth at any one time. Lemon balm and comfrey grow so

fast, you can practically cut them to the ground and they will grow back

quite fast. Just remember, use sharp shears or pruners when harvesting

your herbs to avoid damaging the plant.

 

 

 

Many herbs have a wonderful aroma and flavor when dried. But, some herbs

like cilantro and lemon balm lose much of their aroma when dried. Many

fleshy-leafed herbs will mildew instead of drying properly and must be

discarded. In these instances, freezing is sometimes the best way to

preserve your herbs. Freezing will preserve the essential oils that

provide the flavor and aroma of the herbs.

 

 

 

Drying is the preferred method of preservation. If your herbs are clean,

do not wet them. Otherwise, rinse the dust and dirt form the leaves and

shake off the excess water then spread the herbs on clean cloths to dry.

When the surface moisture is gone, remove any dead or damaged leaves. Tie

your stems into small bundles with string or twine and hang upside down in

a warm, dry, airy place out of the sun. Make sure your bundles are small

and loosely tied to promote good air circulation for drying.

 

 

 

An alternative to hanging your herbs to dry is to use drying racks. Some

people will tell you to use old window screens. Please don’t do this! Use

a fine mesh cloth as metal and plastic can affect the flavor of your

herbs. When using this method, be sure to turn your leaves often to ensure

even drying.

 

 

 

Your herbs are sufficiently dry when they are brittle and crumble easily.

When the leaves are dry, separate leaves from stems and package the leaves

in a bottles or jars with a tight-fitting lids. To preserve the full

flavor, avoid crushing the leaves until you are ready to use them. Store

all your herbs in a cool, dry place away from sunlight.

 

Here are some examples for preserving certain herbs:

 

Good For Drying: basil, dill, fennel, mint, oregano, parsley, hot peppers,

rosemary, sage, savory, scented geraniums, tarragon and thyme.

 

Good For Freezing: basil, chervil, chives, cilantro, dill, lemon balm,

parsley, hot peppers, sorrel, sweet cicely and tarragon.

 

Other Methods: Consider pastes, herb sugars, herb vinegars, herb salts,

preserves, herb cheeses and butters.

 

 

 

As you can see from these small lists, many herbs lend themselves well to

either method of preservation. So, that means the decision is totally up

to you.

 

HAPPY HARVESTING!!