Harvesting And Storing Herbs
Below are some basic guidlines for harvesting and storing herbs.
Herb aromas and flavors come from combinations of chemicals that are affected by preserving. Some chemicals are lost while others become more prominent. Coriander seed is a good example of this "ripening." It is picked slightly green when it smells spicy-waxy. When fully ripe and ready for use as a seasoning, it has changed to sharp, spicy-sweet.
Time of Harvest
Time of harvest is critical to capture peak flavor. It is difficult to judge when an herb is ready for harvest by looking at it. Test each plant by smelling or tasting. Your own senses will tell you if the flavor level you want has been reached.
Harvesting Herbs For Preserving
There are some general rules for harvesting herbs for preserving. Harvest for fresh use is not dependent on these rules.
- Never harvest herbs when the foliage is wet from either dew or rain. Herbs are best harvest in the morning on a dry, sunny day, after the dew has dried. Foliage, petals, pods and bark must be dry.
- Harvest herbs by early afternoon. Transpiration occurs late in the day, lowering the levels of the aromatic chemicals as moisture leaves the plant.
- Harvest leaves just before flowers bloom. Fragrances that attract insects for pollination will be at their peak. Harvest flowers, such as roses and lavender, before blooms are fully open. Gather seeds as color begins to change from green to brown or gray.
Storing Herbs
The flavors and aromas in herbs are volatile. This means they are readily released as gases into the air. Store herbs so their volatile nature is protected. If herbs are stored carelessly, they lose their flavor or aroma and become useless.
Freezing Herbs: Freezing in airtight containers can retain the flavor of many herbs up to 6 to 8 months. Freezing methods retain more flavor than other methods.
Drying Herbs: Drying is the most popular method of preserving herbs. However, drying will reduce some of the desired flavor or aroma. An oven or microwave can speed the drying process, but this method must be done carefully or much of the flavor and aroma may be lost.
Air Drying Herbs: Air-drying is the simplest method to preserve herbs. To dry leaves, choose disease-free foliage and cut stems with leaves attached. To dry smaller amounts, place stems in a single layer on a paper towel or cheesecloth in a well-ventilated room out of direct sunlight. Stir or turn once or twice a day until dry and crumbly. Exposure to moist air and crushing will reduce the quality of herb essences.
Drying Large AmountsTo dry larger amounts, tie bunches of stems together with string or rubber bands. Hang the bunches in a warm, dark, dust-free, well-ventilated area. Herbs grown for seed, such as dill, fennel, coriander and caraway, can be dried on screens or inside brown paper bags.
Storing Herbs In Containers
When leaves are dry and crisp, strip them from stems and store in appropriate containers. Seeds are dry when they fall from the seed head. All plant tissues must be thoroughly dry before storing. Store herbs in opaque or dark glass containers with tightly fitting lids. If containers are clear, store out of direct sunlight. Store all herbs in a cool place, not next to the stove.
SEE ALSO:
How To Plant Herbs
Fertilizing Herbs
Disease Contol For Herbs
Insect Control For Herbs
Pruning Herbs
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