They should
look, taste, and smell exactly as they do when they are
fresh. And they should be effective
- Color:
Dried herbs should remain almost the same color as they
are when they are fresh. Leaves should be vivid, rich
green and blossoms should be colorful. You may not know
what the herb is like in its fresh state but you'll
develop a knack for knowing once you've worked with herbs
for a while.
- Scent:
Herbs have distinctive odors. They should smell "strong"
and not necessarily "good". Valerian for example smells
kind of like dirty socks. Good quality valerian will smell
like really dirty socks! Some herbs smell "green" and some
like peppermint have that "minty" smell. All odors should
be quite notable.
- Taste:
Herbs should have a distinctive taste. You may
not necessarily like the flavor, but you will need to
judge the potency of the herb rather than the flavor. Is
the tea distinctive and strong?
- Effect:
Herbal remedies made from quality herbs and used properly
are remarkably effective. If the herbs are of good
quality, and you are using the right herbs, you should see
results.
Herbs also may
be frozen. Rinse herbs in cold water and blanch in boiling,
unsalted water for 50 seconds. Cool quickly in ice water,
package and freeze. Dill, parsley, chives and basil can be
frozen without blanching. Leaves may be cut from the plant
as they are needed. Most herbs reach their peak for flavor
before flowering. That is the best stage to harvest leaves
or seeds for storage. Herbs may be dried or frozen before
storing. Dried herbs are three to four times stronger than
fresh plants.
Most herbs can be grown successfully
with a minimum of effort. Several are drought-tolerant, some
are perennials, and many are resistant to insects and
diseases. They are versatile plants, providing flavors for
seasoning food and fragrances for room-freshening potpourri.
And with their enticing scents, diverse textures, attractive
shapes, and countless shades of green and gray, herbs are
often used to make a landscape that appeals to the senses of
touch and smell as well as sight.
To prepare
plants for drying, remove blossoms from the herb plant and
rinse the leaves on the stem in cold water to remove soil.
Allow plants to drain on absorbent towels until dry.
It is best to harvest your herbs in the
morning, just after the dew has dried, but before the sun
gets hot. The concentration of essential oils is highest at
this point. Harvest your herbs for fresh use all season, but
for drying, cut just before the plants bloom. This will
ensure the maximum concentration of essential oils. When
harvesting, cut just above the first joint of tender growth
- it takes the plant longer to send out new shoots from
woody growth.
The bag
method of drying requires placing herbs when they are dry
upside down in a brown paper bag and tying the stems. Leave
1 to 2 inches of the stems exposed. This allows the plant
oil to flow from the stems to the leaves.
When completely dry, store whole
leaves in air-tight containers, preferably of dark glass or
some material that will not let in light, in a cool to
temperate place out of direct sunlight. This will ensure
good flavor and color in your seasonings. To conserve
essential oils, do not crush the herb until you add it to
your cooking.
|
Anise |
Harvest leaves as needed |
Leaves in salads, stews;
seeds for cookies, pastries |
|
Basil |
Pick leaves as needed |
Leaves in tomato dishes,
ground meats, soups, stews, salads |
|
Coriander |
Harvest plant when seeds
ripen |
Crushed seeds in meats,
sauces, soups, cookies, salads |
|
Dill |
Pick leaves as flowers open |
Seed heads in pickles,
cheese, eggs; Seeds are ready when flat, brown. seeds in
soup, sauces, vegetables |
|
Summer Savory |
Cut shoots when plant
flowers |
Leaves in meats, fish,
soups, beans |
|
Caraway |
Seeds ripen about a month
after flowering |
Leaves in salads. Seeds in
breads, cakes, soups |
|
Parsley |
Cut leaves as needed |
In any non sweet dish |
|
Chive |
Cut leaves as needed |
Chopped leaves when onion
flavor is desired |
|
Garlic |
Harvest bulbs when leaves
dry |
Cloves in meats, stews,
salads |
|
Mint |
Use leaves any time |
Peppermint leaves in fruit
cocktails, ice cream. Spearmint in iced tea, lamb,
jelly. |
|
Oregano |
Harvest leaves as needed |
Leaves in soups, stews,
salads |
|
Rosemary |
Leaves can be cut any time |
Leaves in meat, sauces,
soups |
|
Sage |
Cut leaves before flowering |
Leaves in dressing, eggs,
fish, meat dishes |
|
Tarragon |
Harvest leaves as needed |
Leaves in salads, fish,
poultry dishes |
|
Thyme |
Cut leaves any time |
Leaves in most non-sweet
foods |
|
