Herb Gardening and Harvesting

by Lois Breneman, © 2005, Heart to Heart Newsletter

 

I would encourage you to start your own herb garden if at all possible.  One reason herbs are so easy to grow is because they like it hot and dry --- watering is not normally necessary.  If you mulch around the herbs, there will be very few weeds.  The good part is that you will have lots of wonderful herbs to cut with scissors, wash, spin dry in a salad spinner and add to your salads, vegetables and meat dishes, as well as plenty left over to freeze or dry for later use..  

 

You will enjoy the benefits so much!  Have you seen those tiny packages of mint, sage, basil or oregano in the supermarket for the high price of 2-4 dollars?  You could start your own herb garden by purchasing just a few different herbs the first year.  Many nurseries sell herbs, but I found the best buys to be at our local farmer's market.  Herbs come in a mix of perennials and annuals. 

 

Perennials that are good to start with are chives, garlic chives, thyme, sage, rosemary, Greek oregano, peppermint (plant where it won't spread out of its bounds), lemon balm, lavender, and salad brunette (has a cucumber flavor).  The great part is that they return every year, unless the winter was too harsh.

 

Annuals that are special enough to buy every year are Italian parsley (flat leaves and flavorful), sweet basil, and dill.  Dill seeds itself, and volunteers always come up in my garden, but last year I saved seeds and have planted those to keep the dill in one area. 

 

How to Freeze Herbs

It's best to harvest herbs right before they bloom.  Not only can you use these herbs fresh, but you can freeze them as well, after they are washed, spun dry and chopped up fine (a food processor works great).  Spread them out on a wax paper-lined cookie sheet, freeze, and package in freezer bags for future use.  Another way is to fill an ice cube tray with herbs, and pour some water into each cube before freezing the tray.  Then when cooking soups, a cube of herbs can be added for extra flavor and nutrition.

How to Dry Herbs

1) Using a basket, gather fresh herbs right before they bloom.  Cut long stems with scissors.

2) Tie bunches of about 4-5 stems together with string and tie onto a clothes hanger with several bundles of herbs hanging from one hanger.  Hang in a dark, dry, ventilated area until all the moisture is removed.  Some people hang herbs outdoors to dry, but do avoid the rain.  Another method is simply stripping the leaves from the stems and placing them on a drying screen. 

3) After the herbs are completely dried out and even crumble at the touch, remove the leaves from the stems and crush the leaves by hand. They can also be pressed through a sieve or put into the food processor.  Be sure to remove all the tiny stems.

4) Package in glass airtight jars and label.

 

Not only do herbs provide a variety of fragrance, color, and texture to a garden, they can be used fresh in countless dishes for added flavor and nutrition, or as lovely garnishes!  And you haven't lived until you've made your own peppermint tea fresh from the garden!  Here's how!

 

PEPPERMINT TEA

1) Cut enough peppermint to wash and fill a 6 quart Dutch oven. 
2) Fill the pot with water.  Cover with lid.
3) Bring to a boil.
4) Turn off and let steep for 20-30 minutes.
5) Pour into a sieve over a one gallon plastic pitcher.
6) Chill and enjoy.