Now that herbs are growing here's how to harvest and preserve them

Posted August 14, 2009 11:00 pm

By Fran Thompsen Planter's Palette

Now that herbs are finally growing in your gardens, how should you harvest, preserve and use them? The aroma and flavor of freshly picked herbs is a culinary experience second to none. Having herbs to use in midwinter is a reminder that summer will come again and adds a wonderful flavor to those hearty soups and stews.

The essential oils in herbs are what give them their flavor. Harvesting should be done in the morning after the dew has evaporated but before the heat of the day while the oils are still in the leaves. Herbs should also be picked before their flower buds open. Allowing them to flower produces herbs that are less flavorful or bitter, so make sure that you pinch off any flowers as they appear.

Herbs that are considered tender perennials such as basil can be pinched off with your fingers. Herbs that are stronger such as parsley and chives can be cut closer to the soil with scissors. Woody herbs such as rosemary and sage should be pinched or cut back to the main stem. This will encourage new growth in the plant.

Once picked, it is always preferable to use herbs fresh. However, recipes generally assume that you will be using dried herbs. When using fresh herbs, use about three times the amount called for in a recipe. Drying herbs evaporates the moisture normally found in the leaves thereby making the flavor more concentrated.

If you are going to dry herbs to use in the winter, there are several things to remember. If at all possible, don't wash the herbs since this will reduce some of the flavor. If you must rinse them, spread them apart on paper towels and allow them to dry completely.

It is always better to preserve herbs as whole as possible. The more surfaces exposed to air, the faster the herb looses flavor. To dry herbs, tie them in bundles with twine or ribbon and hang them upside down in a warm, dry area with good air circulation. They should be kept away from sunlight. Bunches can also be wrapped with lunch bags or brown paper bags poked with holes. This keeps the dust off as well as catching any leaves as they fall.

When completely dried, the leaves can be removed from the stems by gently rubbing them with your hand. Again, keeping them as whole as possible lengthens their shelf life.

Another drying method is to take a frame of some sort. Picture frames are adequate for smaller amounts or a window screen frame will work for larger quantities. It would be desirable to cover the frames with cheesecloth. A wire screening may alter the flavor of the herb. Turn the leaves periodically to make certain all leaves are drying.

Herbs can also be dried in an oven using a low temperature, such as 200 degrees F, a microwave, or a dehydrator. Always follow the manufacturer's directions. Whatever method you choose, once completely dried, store herbs in glass jars with tight fitting lids out of direct sunlight.

Watch them the first week to make sure no moisture appears inside the jar. If moisture is visible, place herbs on a cookie sheet in the oven for a few minutes to continue drying.

When using herbs, crush with your hands or grind with a mortar and pestle or small food processor as needed. Herbs only last up to a year before flavor and appearance are compromised, so don't keep large amounts on hand unless you know you will use them.

Another method is to freeze the herbs. They can be placed on a cookie sheet and placed in the freezer over night. Once frozen, place them in plastic bag or container and return to the freezer.

To freeze in water, chop herbs, measure and place in ice cube trays and cover with water. When frozen solid, place herb cubes in plastic containers or bags. Use as needed. They can also be chopped with oil and frozen in trays as well. Combine two cups of herb leaves with 1/3 cup oil in a food processor. Chop, pour into ice cube tray and freeze. You will have fresh tasting herbs all winter.

Experiment with herbs and add them to foods you might not have considered. Add a cup of fresh herbs with a little olive oil or butter and garlic to pasta for a different side dish. Choose three different herbs.

Use the least amount of the strongest flavor. Chop and toss with your favorite pasta, garlic powder and some fresh grated Parmesan or Romano cheese.

•Fran Thompsen is a home economist and horticulturalist at The Planter's Palette, 28W571 Roosevelt Road, Winfield. Call (630) 293-1040 or visit planterspalette.com.

Rosemary cookies One of our favorite recipes at The Planter's Palette is Rosemary Cookies. I hope you enjoy them as much as we do. 8 Tbsp. butter ¼ cup superfine sugar 1½ cups all-purpose flour 1 Tbsp. finely chopped fresh rosemary Preheat oven to 325 F. Cream together butter and sugar until smooth. Add flour and blend. Work in the rosemary to make a soft dough and then shape into a ball. Roll out the dough on a floured board to a 1/4-inch thickness. Cut out with a 11/2-inch cookie cutter. Bake on greased parchment-lined baking sheet for 15 minutes. Cool. Makes 24 cookies.

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