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Herbs are among the easiest plants
to grow, whether in a backyard garden, a small container on the
patio, or indoors on a sunny windowsill. Their versatility and
resilience make them a favorite for home gardeners, and many
varieties thrive with regular harvesting—often producing more the
more they are picked. This abundance, while delightful, can quickly
exceed what can be used fresh. To make the most of your harvest,
preserving herbs ensures no herbs are wasted and that you can enjoy
homegrown flavor all year.
Harvesting
The species of plant will influence which plant part is being used
as an herb.
If leaves are being used, the new leaves near the tip will have the
most flavor. Harvest in the morning after dew has evaporated from
the leaves. Harvest before the plant has developed flowers to avoid
diminished flavor quality. Leaves should be free from damage or
blemish. Once harvested, rinse leaves with cool water and pat dry
with a clean towel or use a salad spinner to remove excess water.
Herbs popular for their leaves include basil, dill, cilantro,
oregano, rosemary, sage, and thyme.
If seeds and fruits are being utilized, harvest them after they
reach maturity. Harvest when the dew has dried. Herbs popular for
their seeds or fruits include fennel, dill, nigella, poppy, and
parsley.
Only collect as much as you can
preserve at one time. For the best flavor and color, herbs should be
utilized or preserved as soon as possible following harvest.
Freezing
Fresh, washed leaves can be frozen whole or in smaller pieces.
Blanching is optional but not necessary. Blanching typically reduces
the flavor but better preserves the color.
Freeze whole leaves and stems by spreading them on a cookie sheet in
a single layer and placing them in the freezer. As soon as the
leaves are frozen, place the leaves in a labeled freezer bag. Do not
allow it to thaw while transferring to the freezer bag. If allowed
to thaw, leaves will freeze together, making use more challenging.
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Herb ice cubes can be frozen by
chopping herbs into small pieces and placing approximately 1
teaspoon in each section of an ice cube tray. Fill each segment with
water and place it in the freezer. Once frozen, store in a freezer
bag labeled with the contents. Use in soups or stews, sauces, or
other cooked dishes. Drying
The method of drying depends on the moisture content of the herb.
Tender herbs, such as basil, mints, chives, and dill, have higher
moisture content and need to be dried more quickly to avoid mold.
Herbs can be tied in small clusters and hung to dry in areas of low
humidity and adequate air circulation. Avoid dust on leaves or
debris falling from the cluster by placing it in a brown paper bag
with ventilation holes.
Herbs can be spread on a tray of paper towels or a cookie tray for
air drying. Keep the tray in a well-ventilated area for five to ten
days. Check often and change paper towels if necessary.
Sturdy herbs such as sage, thyme, rosemary, cilantro, and parsley
are easily dried by tying them into small bundles and hanging them
in a well-ventilated area.
Herbs are sufficiently dry when the leaves are brittle and crumble
when touched. Store in an airtight container in a cool, dry, and
dark location.
Dried herbs typically have a stronger flavor, three to four times
stronger than fresh herbs. When using as a substitute for fresh, use
one-quarter to one-third the amount called for in the recipe. Use
dried herbs within one year for the best flavor.
Good Growing Fact: Oven drying is not recommended. Even the lowest
temperature setting is too high and destroys the flavor and color of
the herbs.
[Emily Swihart
Horticulture Educator
Illinois Extension] |
