Barbra, this is on the net,long but, all about harvesting and storing them.
HTH. Katie
HARVESTING HERBS AND STORING THEM
how to harvest them. Different parts of the herb are gathered at
different times. Obviously if you are growing garlic, the entire plant
will be taken at the time you're ready to use it. But annual leafy
herbs, such as basil, should be carefully picked, never taking more
than 10 percent of the growth at a time. The same is true with
perennials like sage, thyme, and rosemary. Severe pruning or
over-stripping of the leaves will weaken the plant. Careful pruning or
harvesting, on the other hand, results in more vigorous leaf growth, giving
you healthier plants.
As a general rule, pick herbs when they contain the highest amount
of flavor essence. Leaves should be picked just before the plant is
about to flower. Flowers, on the other hand, are picked just before
they reach full bloom. Berries and fruits are picked at their peak
ripeness. When you are using the aboveground portion of a plant,
pick just before the plant begins to flower. Roots, like garlic, or
rhizomes, like ginger and turmeric, are collected in the fall, just as
the leaves begin to change color.
STORING HERBS
When storing your herbs, keep in mind that herbal properties may be
destroyed by heat, bright light, exposure to air, or the activity of plant
enzymes, bacteria, or fungi. So, herbs should be kept in a cool, dry place,
with minimum exposure to air and sunlight. This doesn't mean you should hide
your collection of kitchen herbs and spices away where you forget to use
them. It simply means if you have a choice, put them in the cupboard instead
of leaving them on the countertop.
One of the most popular methods of preserving herbs for use during winter
months is drying. As a matter of fact, drying actually improves the flavor
of some herbs, particularly bay leaves. Bay leaves should be cleaned using a
pastry brush, but no water, and then laid out to dry in a warm place on an
airy surface, like a screen. They dry in about a week and are ready for
storage in airtight tinted-glass jars.
Other herbs may be dried in bundles. One easy method is to pinch
together a small bunch and secure it with a rubber band or kitchen
string. Hang the bunch upside down from a rack in a dry, somewhat cool
location. The temperature of the drying area should not exceed 86°F because
the essential oils of the herbs will evaporate at this temperature or
higher. The kitchen is not really the best place to dry your herbs because
of the added humidity from cooking. Try to find a spot that is relatively
dry, or at least consistent in humidity.
There is yet another way to dry your herbs. Place fresh herbs in
brown paper bags labeled for each herb type. Set the bags in a dry, dark,
cool place until the herbs inside are dry and crunchy. Shake the bags
occasionally so the herbs dry evenly. Remove any stems, and prepare herbs
for storage by crushing the leaves or chopping them in your minichopper.
Always store the dried herbs in airtight jars. Keep the jars away from light
to protect the color and flavor of the herbs.
Remember, it doesn't take long for herbs to dry. Never let the leaves become
so dry that they disintegrate into powder when they are touched. If there is
no condensation in the jar by the next day, the herbs are ready to store.
Using the microwave oven to dry herbs is a quick and effective
method. Remove the leaves from the stems after you have given the whole herb
a quick rinse to remove any soil or dust. Be sure to pat the herbs dry
before you strip the leaves. Then spread the leaves in a single layer
between two paper towels, and microwave them on high for 2 to 21/2 minutes.
Store the herbs in airtight tinted-glass jars.
FREEZING HERBS
Freezing is another effective means of storing herbs. Dill, fennel,
basil, and parsley can all be frozen for future use. Clean the herbs
and put about 2 or 3 tablespoons of each in separate freezer bags.
You can freeze them alone, or you can make up bags of your favorite
combinations. Be sure to label the bags so you can find the herb you want
when you need it. Chopping the leaves, and freezing them with a bit of water
in ice-cube trays, is another freezer-safe method of storing herbs. This is
especially nice when you want to use the herbs in sauces and broths. Chop
the herbs very fine and fill each cube, half with the herbs and half with
water, then freeze.
I put the frozen ice cubes into plastic bags and then place the bags
in plastic freezer-safe boxes. That way the ice-cube trays are
available for making ice cubes, and the extra packaging helps to
retain the freshness of the herbs. I also like to store my bags of
freezer-dried herbs in a plastic freezer-safe box to protect them from
freezer burn or other damage and to make them easily accessible when I need
them. Try to use frozen herbs within about six months.
The most important herb to have on hand always is fresh chopped
parsley. Buy it in bunches, wash it, and dry it well. Put the parsley in
your food processor with a steel blade, and run it until all the parsley is
chopped. Then put the chopped parsley in an airtight container, and freeze
it. You can easily take the amount you need as you need it.
INFUSED OILS
It is very helpful to keep a variety of infused oils for quick cooking. I
like to keep infused flavored oils in a spray bottle to lightly spray items
for added flavor and better end results in roasting. The ones I use in the
recipes in this book are garlic and chili pepper oils.
However there are many on the market, so experiment to find the
ones you like most.
THE FRESHNESS TEST
In most cases, fresh herbs are really your best bet, but it's not always
possible to get them or grow them. So when you use dried herbs, give them
the freshness test by crushing them, using a mortar and pestle
(a good mortar and pestle, by the way, is an essential kitchen item!).
Crushing releases the flavor, enabling you to get the freshest taste
out of the herbs when you add them to food. For the most part, you can
expect herbs you have grown and dried yourself to last at least two years.
Herbs you buy in the store may have been on the shelf for a while already,
so test them for freshness when you use them. Herbs from your grocer will
usually remain fresh only about a year in your cupboard.
----- Original Message -----
From: "barbara esposito" <[email protected]>
To: <[email protected]>
Sent: Thursday, July 22, 2010 11:58 AM
Subject: [CnD] harvesting and storing herbs
Hi Cooks,
My daughter planted a container herb garden on our backyard fence. We've
been watering and they are doing pretty well. Today, she harvested some
basil, oregano, rosemary, chives, and mint. I put them in ziplock bags,
but I really don't know how to harvest and store them for later use.
Storing ideas and recipes will be greatly appreciated.
Barb
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