Drying Herbs
Drying is a marvelous way to capture the scent and savoriness of summer growing herbs, and it’s fun to do.
The best time to cut herbs for drying is just before they flower, that’s when the aromatic oil contained in the leaves is most concentrated.
The day before you plan to cut your herbs, water the plants and remove any dust from the leafs by spraying the foliage.
Be sure to cut early in the morning, and If you want the plant to continue growing, some leaves should be left on the stems.
After you have cut your herbs, dry them by placing them on an open wire tray or tying them together in loose Bunches and hanging them in a dry room.
To protect hanging herbs from the light and dust, cover them with perforated brown paper bags.
Wire tray method
Herb cuttings of stem tips or short stem pieces with a few leaves dry best on wire trays.
A clean window screen makes an excellent tray.
Place the wire tray where air can circulate above and below it and spread the herbs in a single layer. If you have an abundance of herbs to dry, trays can be stacked on top of one another
Turn the leaves daily for about four days. To ensure the herbs are dry put the leaves in an oven set at 38° to 49°C [ 100° to 120°F] for a minute or two. Don’t overheat or leave to long or the herbs will lose their flavour.
Brown bag method
For hanging herbs put bunches upside down in individual large paper bags that you have perforated, and then tie the bags.
Hang the bags in a dry airy room for about two weeks. When the leaves snap off it easily, the herbs are ready. They must be thoroughly dry, or they will become moldy. Leaves can be stripped from the stems, and the stems saved for barbecuing or tied together to use in a fireplace in winter.
After herbs are dried, put them in airtight containers, glass is the best, but metal or plastic can be used.
You can store leaves whole or crushed. Crush the leaves in a course strainer, or with a mortar and pestle.
Label and store glass jars out of direct sunlight to preserve color and retain flavor.
To freeze herbs
Freezing herbs is a good alternative to drying.
Use only the healthiest leaves, as wilted leaves won’t have the full flavor after freezing.
Cut and clean the herbs and put them in protective packets.Plastic sandwich bags, plastic containers, or envelopes of freezer wrap are all excellent for freezing.
Label the packets and freeze.
Frozen herbs don’t look as pretty as fresh ones, but they are easier to mince and they don’t have to be thawed or blanched before using.
Frozen herbs will retain their flavor for over a year.
Author:Margarete Abel
www.antspantsgardening.com