Preserving Herbs

While I seem to be on a herb roll this month, I thought I might as well keep this theme running. So, we have built our herb garden, & had  a bumper harvest. What do we do with it  all now?  You need herbs during Winter as well. Timing is everything when you are harvesting herbs for preserving & storing. Whether you use the herbs for medicinal purposes, to make a tea or using in cooking, it is important to gather them at the point in their growth cycle when their volatile oils are most concentrated, & at a time of day when there is the least moisture on them. Treat them with care, preserve straight away & store them away from the light.




Gathering Herbs

Leaves are at their most fragrant, & richest in oils, before any flowers have opened. Flowers are harvested as soon as they have fully opened. Seeds should be gathered as soon as they're ripe, while roots need to be left in the ground til the end of the growing season, when they have the most nutrients stored.

Flowers, leaves, seeds & stems should be harvested early on a dry day, as soon as any dew has dried.  Always use sharp scissors or secateurs to cut stems, to avoid damage to the plant. Shake off any insects, pick off damaged or discoloured leaves & flowers & put straight in water. Keep away from strong light, which will draw out the volatile oils. Harvest seeds each day, as they ripen. Do not use plastic bags as condensation will rot the seeds.

Drying Herbs

I did a clever thing  last year & asked for a dehydrator for my birthday (thanks Mum). It is a great way to dry your herbs, hygienically - keeping dust out of your drying herbs is a must.  I still have select bunches hanging off little hooks in my pantry. I love the smell. 

Drying requires circulating warm , dry air & no light. Herbs can be dried over several days in a cool room, more quickly in a warm atmosphere, but never hang them in a steamy kitchen or bathroom.

Leaves are best dried on the stalk, though large leaves like Borage can be separated & dried on a rack. Seed sgould be hung up to dry inside a paper bag to collect seeds as they fall. Flowers for drying should be cut from their stems. Roots must be brushed clean & then cut into 2.5cms slices.

Separate stems into small bunches to allow warm air to circulate around them & hang bunches well away from the wall. Place loose plant material in a single layer on a rack. Or place on baking trays & dry in a cool oven with the door slightly ajar. Turn herbs frequently. Flowers & leaves are dry when they're crisp & rattly, roots when they are woody.

Using the microwave is an alternative, though due to different power settings, you may have to experiment. Fold sprigs of herbs in a paper towel & microwave on high for 30 seconds. Check the herb & continue in 30 second bursts until the herb begins to dry a little, then 15 second bursts until crisp. Immediately seal dried herbs in jars.

Storing Dried Herbs

Gradually strip the dried leaves off the stem & crumble slightly. Pull marigold petals from the flower centres. Store dried herbs in glass or pottery jars, never plastic, & clearly label. Dark coloured jars are the best, as they stop light getting in. Store clear glass in a cool, dry place. Keep a small "working" jar of the herb in the kitchen & replenish as needed. This keeps the bulk away from the light & air.

Freezing Herbs

You can open freeze herbs on the stem, or pull off the leaves & freeze them whole. Either way, spread the herbs on a baking tray & freeze them uncovered. Once frozen, pack into lidded containers. OR crumble lightly between your fingers to get frozen chopped herbs. Again, stored in a lidded container & label. OR pack chopped herbs (crumbled between fingers) into ice cube trays & top with water. When frozen, turn the cubes into labelled plastic bags. The cubes can be popped into soups & casseroles straight from the freezer.

Small sprays of herbs or edible flowers can be frozen in ice cubes, or in fancy shaped biscuit cutters wrapped in foil & filled with water. Match the herb to a drink ie: lemon verbana with lemonade.

Basil: Best harvested in early autumn before the cold weather turns leaves limp & yellow. For best flavour, cut long leafy stalks for drying before flowering. Spread on racks in a  shady place. Do not hang in bunches. Oven drying will scorch the leaves. Fresh basil can be chopped & placed in water in ice cube trays. Basil, with pine nuts, garlic, oil & parmeson cheese can be made into pesto & frozen. Basil butter can also be frozen.

Rosemary: can be used fresh at any time. Cut branches before flowering begins, shaping the bush as you go.  Sprays can be fresh rosemary can be wrapped in foil, sealed & kept frozen for weeks. Or chop leaves, mix into butter, allow to set, cut into squares & seal. Leaves can be set in ice cube trays.

Parsley:  parsley can be cut for drying any time. It will keep its green colour & flavour if dried quickly in a preheated oven to 120 C. Turn oven off, spread parsley heads (snipped off stems) on a large baking tray & leave in oven for 15 minutes, turning several times util crisp dry. Store in air tight containers away from light. OR chop leaves finely, mix with a little water & put in ice cube trays in the freezer. Sprays of fresh parsley can be wrapped in foil & frozen. parsley butter freezes well too.

So there a a few examples. Every herb is different. Any good herb book, or the internet will help you with specific herbs. I will be featuring herbs as I go along, but there are many.

Herbal Vinegar / Oil

Vinegar is easy to make & can contain one herb or a blend. These are used in salads, marinades & vinaigrettes or any recipe where vinegar is called for. Try a splash of herbal vinegar in the poaching water of eggs, which will keep the egg whites from spreading & gives a lovely herbal flavour to the eggs. 

Half fill a jar or bottle with fresh picked basil, or salad burnet & add white or red wine vinegar until full. Allow to steep for 2-3 weeks before use. 

The same method is used for making oils. Nothing looks lovlier than decorative bottle with sprigs of rosemary, or basil in oil. And the oil can be added to most things.

Herb Flavored Oil  2 cups extra virgin olive oil, warmed on the stove 4 sprigs fresh oregano 4 sprigs fresh basil 4 sprigs fresh thyme 2 Tbsp. whole black peppercorns 2 Tbsp. crushed dried red pepper  Wash the herbs and dry thoroughly. Place the herbs, peppercorns, and red pepper and oil in a heavy saucepan and heat to a simmer, reduce heat slightly and cook just below simmering for 15 minutes. Remove from heat and strain through several layers of cheesecloth, or old tea towels, into sterilized glass jars. Store in the refrigerator at all times and use within one week.  Italiano Oil Drizzle over warm foccacia bread. 1/4 cup chopped fresh sweet basil 1/4 cup chopped fresh oregano a sprig of rosemary 1 1/2 cups olive or canola oil Garlic Basil Vinegar 1 head of garlic 2 cups fresh basil leaves 4 cups red wine vinegar Separate the garlic head into individual cloves. Crush the cloves slightly with the flat side of a knife and peel them. Wash the basil leaves and pat dry. Place the basil and garlic in a 2-quart or larger sealable glass jar. Pour the vinegar over the garlic and basil, cover, and store in a cool dark place for 2 weeks. Strain through a cheese cloth or coffee filter into clean glass jars or bottles. You can add a whole garlic clove or two to each bottle before closing. Lemon Thyme Vinegar With a vegetable peeler, pare a thin spiral strip of peel 6 to 8 inches long from a lemon. With a chopstick or wooden skewer, push lemon peel and 6 rinsed sprigs (each 3 in. long) fresh thyme into a clean 12- to 16-ounce bottle. Fill bottle with white wine vinegar (vinegar should cover herbs completely) and seal. Store in a cool, dark place at least 1 week or up to 4 months. *NOTE:  It is  recommended that homemade flavored oils always be refrigerated and should be used with in 2 to 3 days if using the cold infusion method or within 1 week for the warm infusion and 1 month for the oven method. Cold Infusion Method: Combine herbs and oil. Pureed herbs disperse their flavor more quickly but don't look as good. Use with in 2 to 3 days. Store in the refrigerator at all times. Warm Infusion Method: In a saucepan, combine herbs and oil. Heat to a simmer, reduce heat slightly and cook just below simmering for 15 minutes. Remove from heat and strain through several layers of cheesecloth into a sterilized glass jar. Label with the date and refrigeration instructions. Store in the refrigerator at all times. Use with in 1 week. Makes approximately 1 cup (250 mL). Oven Method: Place oil and chopped vegetable or herb in a 2 cup (500 mL) glass measuring cup. Set glass measuring cup on a pie plate and place in a 150°C oven for 1 hour. At the end of heating, the vegetable pieces should be a medium brown colour and crisp. If not, continue baking until they turn brown. Remove cup to a rack to cool for 30 minutes. Line a small strainer with a coffee filter or several layers of cheesecloth. Strain oil into a clean glass jar, cover and store in refrigerator at all times. Use within a month. Makes 1 cup (250 mL).

Happy Grubbing

Tam