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ARTICLES
"Tips On Growing and Using Herbs"
is a featured collection of notes by gardeners in the South Carolina Low Country!
Herbs In The Garden
By Andrea McCoy
is a featured collection of notes by gardeners in the South Carolina Low Country!
Herbs In The Garden
By Andrea McCoy
As we have become more educated about which chemicals to avoid in our daily lives, we also are being taught what foods to eat to support a healthy lifestyle. If the healthy foods taste good, we will eat them. Herbs make the good foods taste good!
Many herbs make food more palatable by easing digestion. Anise, balm, basil, caraway, coriander, dill, fennel, mint, rosemary, and sage have long been eaten to expel gas.
If you are fortunate enough to have an organic herb garden, this is the time of year one works to preserve its dwindling bounty before frost. The following are the results from last fall when I experimented with various preservation methods.
PRESERVING HERBS FROM THE FADING GARDEN
PREP HERBS
* Harvest herbs in the morn of a warm and dry day, before the hot sun hits them but after the dew has burned off.
* Snip off the top growth (no more than 6" below the flower bud). Discard any flawed leaves.
* Handle herbs gently and wash briefly under cold water. Dry on paper towels thoroughly.
PRESERVING METHODS
Drying Herbs - Herbs should be "cornflake" crisp when dried.
1. Microwave (on high, 1-3 minutes between layers of waxed paper).
Microwaving produced the most eye appealing herbs. However, I could hear the waves cook the flavored oils from the herbs. Do not leave microwave area while drying herbs. Hot spots can cause a fire!!!
2. Oven (my lowest setting is Warm/Hold at 110-130 degrees).
This low temperature was still too hot and some herbs turned very brown. Flavor loss had to be substantial. 100 degrees would probably work.
3. Dehydrator (an air blown heat)
This method should work better but my dehydrator was too hot. Like the oven herbs, they too turned too brown. Dried herbs should maintain their color.
4. Air (my most successful drying method). Low moisture herbs such as
sage, summer savory, dill, bay leaves, rosemary, thyme, and oregano are best suited
for air drying.
a. Car drying. Moderately successful. Summer car drying in SC wouldn't work but the cooler temperatures of fall would.
b. Drying upside down. Gather bunches of herb stems with elastic bands and suspend with a piece of string. Keep bundles small and loose to prevent mold. If preferred, tie the bundles and slip them into paper bags with air holes to keep away dust and insects.
c. Drying on a flat screen. A piece of screening elevated, so air can flow under the herbs also is excellent for small stemmed plants such as thyme, rose petals, scented geraniums, and flower heads. Spread herbs in a single layer onto screen and cover with paper towels or cheesecloth to keep dust away. Move or shake daily for even drying.
Microwaving produced the most eye appealing herbs. However, I could hear the waves cook the flavored oils from the herbs. Do not leave microwave area while drying herbs. Hot spots can cause a fire!!!
2. Oven (my lowest setting is Warm/Hold at 110-130 degrees).
This low temperature was still too hot and some herbs turned very brown. Flavor loss had to be substantial. 100 degrees would probably work.
3. Dehydrator (an air blown heat)
This method should work better but my dehydrator was too hot. Like the oven herbs, they too turned too brown. Dried herbs should maintain their color.
4. Air (my most successful drying method). Low moisture herbs such as
sage, summer savory, dill, bay leaves, rosemary, thyme, and oregano are best suited
for air drying.
a. Car drying. Moderately successful. Summer car drying in SC wouldn't work but the cooler temperatures of fall would.
b. Drying upside down. Gather bunches of herb stems with elastic bands and suspend with a piece of string. Keep bundles small and loose to prevent mold. If preferred, tie the bundles and slip them into paper bags with air holes to keep away dust and insects.
c. Drying on a flat screen. A piece of screening elevated, so air can flow under the herbs also is excellent for small stemmed plants such as thyme, rose petals, scented geraniums, and flower heads. Spread herbs in a single layer onto screen and cover with paper towels or cheesecloth to keep dust away. Move or shake daily for even drying.
HELPFUL STORAGE HINTS FOR DRIED HERBS
1. Place in airtight containers. Glass is best for sustaining aroma.
2. Herbs must be completely dry or they will mold.
3. Store in a cool, dark, and dry area
away from heat.
4. Leaves may be crushed before stored, but they maintain their oils better if kept whole
and crushed right before use.
5. Replace dried culinary herbs annually. Check for mold before using.
Freezing Herbs - Many soft leaved herbs freeze even better than they dry. These include basil, parsley, chives, cilantro, lovage, dill, and chervil.
* Wash the herbs, leave intact, and run them through a salad spinner.
Slip into plastic freeze bags.
* Parsley and chives for garnishing should be chopped prior to freezing.
Otherwise, freeze them whole.
* Blanching herbs before freezing them helps to maintain their color. Hold them
by their stems with tongs and dip into boiling water briefly (10-15 seconds),
swishing them around a little. When their color brightens, remove them quickly
from the water and dry on paper towels or spin gently. Arrange in a single layer
on waxed paper , then top with another piece of waxed paper. Place into freezer
bags or air tight containers.
by their stems with tongs and dip into boiling water briefly (10-15 seconds),
swishing them around a little. When their color brightens, remove them quickly
from the water and dry on paper towels or spin gently. Arrange in a single layer
on waxed paper , then top with another piece of waxed paper. Place into freezer
bags or air tight containers.
* Individual portions of herbs
for soups and stews can be frozen by making ice
cubes. Prepare the herbs by removing the stems chopping. Pack the chopped
herbs into ice cube trays with equal amount of herbs for each cube. Cover with
water and freeze. When frozen, pop out cubes and place in air tight containers.
In cooking with these cubes, use the same proportions as fresh herbs.
cubes. Prepare the herbs by removing the stems chopping. Pack the chopped
herbs into ice cube trays with equal amount of herbs for each cube. Cover with
water and freeze. When frozen, pop out cubes and place in air tight containers.
In cooking with these cubes, use the same proportions as fresh herbs.
* Ice cubes can also be prepared by
blending fresh herbs with olive oil in a
blender. This is used mostly for Italian herbs. A bit of Fruit Fresh or powdered
Vitamin C added works to lessen the darkening of the herbs, like basil.
blender. This is used mostly for Italian herbs. A bit of Fruit Fresh or powdered
Vitamin C added works to lessen the darkening of the herbs, like basil.
Personal Note: I am honored that Lyn has asked me to participate on the website and share with you my love for herbs; especially, cooking with herbs. I am not a professional herbalist or chef but my passion fuels my desire to learn as much as I can. All advice and recipes given now and in later installations, have been tested by me. I will endeavor to transfer that info as accurately as possible.
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