Gypsy Heart
Gold Member
With the herb season in full bloom you might want to startdrying and storing for your herbal teas,medicines ,seasonings and butters.
Herbs are tough, dont be afraid to cut or trim them back.Usually its what you least expect that hurts them-such as overwatering, too much fertilizer or too rich of a soil. Many herbs, such as lemon balm, mint, chives, sage and oregano maybe cut within two or three inches of the ground and will grow back within no time for another harvest! If you are in doubt, you can cut back by half to be cautious.
To gather your herbs, use a sharp kitchen or gardening scissors, in the morning after the dew has dried. Try to catch the peak flavor by harvesting just BEFORE flowering, but if you missed that dont worry. You can dry the flowers for wreaths and dried arrangements and use the leaves for cooking. If you live in a zone that freezes be sure to allow your herbs a month and 1/2 or so before frost to grow after you harvest and before the first frost.
Storage Techniques-
Freezing-This is the easiest .Cut stems or leaves of the herbs, rinse, pat dry and freeze in resealable bags. The small ones work well or if you would like to cut whole sprigs use the large gallon size. Label and freeze-later pull out what you need and replace the unused portions. You can also freeze chopped herbs in ice cube trays with water. After they freeze remove them and store in bags. This is good for using in soups.
Drying-Cut whole branches of the herb plant and tie with string or rubber bands. I like this method because it looks pretty
Hang in a dry, clean place such as an enclosed shed or attic. You can place paper (not plastic) sacks over the herbs as well while they are hanging to avoid dust. When they are dry, crumble into a glass or plastic container and store in a dry, cool location. Beans and Peppers will dry nicely with this method too. You can also dry herbs by laying on clean screens until dry. If you harvest large leaf herbs such as lovage, comfrey or large leaf basil, remove the leaves and place on screens. If using this method, turn the herbs during the first few days. You can also dry in a very low temperature in the oven on cookie sheets. Watch carefully and turn often.
Herb Salts: In a 250 degree oven spread a layer of free running salt on a cookie sheet. Sprinkle the chopped fresh herbs on top of the salt, and bake for 10-20 minutes, stirring and checking often. When they are dry enough to crumble, then let cool and crumble the herbs into the salt, stir and place in a jar. You can use this as a seasoning salt; especially good with vegetables! Herbs that work well are chives, oregano, thyme, lemon balm or lemon thyme, parsley rosemary or basil.
Microwave
You can dry herbs in your microwave, but it's slow and time consuming. It works but I dont prefer it . Line the turntable with paper towels. Place the herb leaves on the table so they aren't touching. Microwave for one minute-check and then try 30 seconds at a time until they are dry to the touch. Some herbs take less time, some more. When dry, crumble into containers. Mint and lemon balms worked well. Dry and put equal amounts of both into a tea bag and sealed for using later, or you can store in small plastic bags.
Some herbs do not dry well, such as chives or fennel, but try freezing, or using the herb salt method.
Below are several recipes that will help you to use your herb harvest this season.
These are good either hot or as an iced drink.
Destressing Brew
Try adding additional ingredients to find a taste you like.
Use equal amounts of crushed dried leaves of the following:
Lemon Balm, Spearmint, and Catnip
Persimmon Tea
This is a stronger flavored tea. You may want to add some honey, sugar, or licorice to add more sweetness if that is preferred.
Use dried, crushed Persimmon leaves.
Calming Brew
This blend is said to help with soothing headaches. Some variations of this recipe call for adding a little lavender.
Use equal parts of crushed, dried leaves of:
Catnip, Oregano, and Lemon Balm
Revitalization Brew
Some claim this tea helps to invigorate and energize them.
Use equal parts Rosehips, Hibiscus flowers, dried Lemon Grass, and Mint
Relaxation Blend
This is a different tea also said to be very soothing and relaxing.
Use equal parts Chamomile, Lavender, and Dill Seed
Basil Puree
4 tablespoons olive oil
8 cups washed and dried basil leaves
Blend until pureed. Transfer to clean jar. Store in refrigerator. Each time you use it stir and then top with a thin layer of oil. It will keep one year by doing this. This is good on grilled chicken or fish, stirred into soups or mixed with sun dried tomatoes and broiled on bread.
Herbs are tough, dont be afraid to cut or trim them back.Usually its what you least expect that hurts them-such as overwatering, too much fertilizer or too rich of a soil. Many herbs, such as lemon balm, mint, chives, sage and oregano maybe cut within two or three inches of the ground and will grow back within no time for another harvest! If you are in doubt, you can cut back by half to be cautious.
To gather your herbs, use a sharp kitchen or gardening scissors, in the morning after the dew has dried. Try to catch the peak flavor by harvesting just BEFORE flowering, but if you missed that dont worry. You can dry the flowers for wreaths and dried arrangements and use the leaves for cooking. If you live in a zone that freezes be sure to allow your herbs a month and 1/2 or so before frost to grow after you harvest and before the first frost.
Storage Techniques-
Freezing-This is the easiest .Cut stems or leaves of the herbs, rinse, pat dry and freeze in resealable bags. The small ones work well or if you would like to cut whole sprigs use the large gallon size. Label and freeze-later pull out what you need and replace the unused portions. You can also freeze chopped herbs in ice cube trays with water. After they freeze remove them and store in bags. This is good for using in soups.
Drying-Cut whole branches of the herb plant and tie with string or rubber bands. I like this method because it looks pretty
Hang in a dry, clean place such as an enclosed shed or attic. You can place paper (not plastic) sacks over the herbs as well while they are hanging to avoid dust. When they are dry, crumble into a glass or plastic container and store in a dry, cool location. Beans and Peppers will dry nicely with this method too. You can also dry herbs by laying on clean screens until dry. If you harvest large leaf herbs such as lovage, comfrey or large leaf basil, remove the leaves and place on screens. If using this method, turn the herbs during the first few days. You can also dry in a very low temperature in the oven on cookie sheets. Watch carefully and turn often. Herb Salts: In a 250 degree oven spread a layer of free running salt on a cookie sheet. Sprinkle the chopped fresh herbs on top of the salt, and bake for 10-20 minutes, stirring and checking often. When they are dry enough to crumble, then let cool and crumble the herbs into the salt, stir and place in a jar. You can use this as a seasoning salt; especially good with vegetables! Herbs that work well are chives, oregano, thyme, lemon balm or lemon thyme, parsley rosemary or basil.
Microwave
You can dry herbs in your microwave, but it's slow and time consuming. It works but I dont prefer it . Line the turntable with paper towels. Place the herb leaves on the table so they aren't touching. Microwave for one minute-check and then try 30 seconds at a time until they are dry to the touch. Some herbs take less time, some more. When dry, crumble into containers. Mint and lemon balms worked well. Dry and put equal amounts of both into a tea bag and sealed for using later, or you can store in small plastic bags.
Some herbs do not dry well, such as chives or fennel, but try freezing, or using the herb salt method.
Below are several recipes that will help you to use your herb harvest this season.
These are good either hot or as an iced drink.
Destressing Brew
Try adding additional ingredients to find a taste you like.
Use equal amounts of crushed dried leaves of the following:
Lemon Balm, Spearmint, and Catnip
Persimmon Tea
This is a stronger flavored tea. You may want to add some honey, sugar, or licorice to add more sweetness if that is preferred.
Use dried, crushed Persimmon leaves.
Calming Brew
This blend is said to help with soothing headaches. Some variations of this recipe call for adding a little lavender.
Use equal parts of crushed, dried leaves of:
Catnip, Oregano, and Lemon Balm
Revitalization Brew
Some claim this tea helps to invigorate and energize them.
Use equal parts Rosehips, Hibiscus flowers, dried Lemon Grass, and Mint
Relaxation Blend
This is a different tea also said to be very soothing and relaxing.
Use equal parts Chamomile, Lavender, and Dill Seed
Basil Puree
4 tablespoons olive oil
8 cups washed and dried basil leaves
Blend until pureed. Transfer to clean jar. Store in refrigerator. Each time you use it stir and then top with a thin layer of oil. It will keep one year by doing this. This is good on grilled chicken or fish, stirred into soups or mixed with sun dried tomatoes and broiled on bread.
