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 Hanging bundles of herbs to dry is a long-time
practice that works. Harvest herbs in the morning just after the dew
has dried off the leaves. Rinse, allow them to dry, and remove any
damaged or dried leaves.
Gather the dry herbs into small bundles and secure with a rubber
band. Use a spring-type clothespin to hang the bundles from a
clothesline or hanger in a warm, dry, airy place out of direct
sunlight.
A modern twist on this tradition is the space-saving Stack!t Herb
Drying Rack (gardeners.com) hung from the ceiling. You will be able
to dry large quantities of herbs in any narrow, out-of-the-way
space.
Extend the life, flavor, and nutritional value of squash with proper
harvesting and storage. Only store blemish- and damage-free fruits
and vegetables to reduce the risk of mold and decay developing
during storage.
Harvest zucchini when the fruit is six to eight inches long and
scalloped squash when three to six inches in diameter. Store these
in a plastic bag inside the vegetable crisper drawer in your
refrigerator for several days.
Wait to harvest winter squash when the fruit is full-sized, and the
rinds are firm and glossy. The portion touching the ground turns
from cream to orange when the fruit is ripe. Use a pruner to harvest
the fruit, leaving a one-inch stem on each fruit. Cure all winter
squash, except for acorn, in a warm, humid location. Then move to a
cool, dry, well-ventilated area to store for several months. In the
past, gardeners stored these, potatoes, onions, and fruit in wooden
racks that maximized storage space and allowed air to reach each
layer of produce. An updated version, Gardener’s Supply Orchard
Rack, adds convenient drawers to this traditional storage system.
Boost your cabbage harvest with this trick. Remove
firm full-sized heads but leave the lower ring of leaves and roots
intact. The plant will form several smaller heads.
Harvest cucumbers based on how you plan to use them.
Pick the fruit when it is 1 ˝ to 2 ˝ inches long if you plan on
making sweet pickles. Allow the cucumbers to grow a bit bigger,
three to four inches, if dill pickles are on the menu. Harvest those
for slicing when the skin is firm, bright green and the fruit is six
to nine inches long.
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Turn a portion of your harvest into something
delicious. Fermentation is a relatively easy preservation technique
used for thousands of years. Preserve some of your cucumbers as
pickles, cabbage as sauerkraut, and berries as preserves with
fermentation. Store fermented fruits and vegetables in a cool, dark
place or extend their shelf life by canning the finished product.
For most projects, you just need the fruit or vegetables, water,
salt, and spices. The desired ingredients are placed in a covered
vessel, like Gardener’s Supply 3-gallon Fermentation Crock. Weights
are used to keep the fruit and vegetables submerged in water
throughout the fermentation process.
If your garden is still producing when frost is in the forecast,
extend the harvest season. Cold frames and cloches are
tried-and-true techniques used for extending the growing season. A
modern method employs floating row covers. These spun fabrics allow
air, light, and water through while protecting plants from frosty
conditions. Cover the plantings and anchor the fabric in place. Lift
to harvest and enjoy several more weeks and even months of
garden-fresh produce.
Select the storage and preservation methods that work best for your
garden produce, growing location, and lifestyle. Once you enjoy
homegrown produce in winter meals, you will start growing more
produce to eat fresh, share and preserve.
Melinda Myers is the author of numerous gardening books, including
Small Space Gardening. She hosts The Great Courses “How to Grow
Anything” DVD series and the Melinda’s Garden Moment TV & radio
segments. Myers is a columnist and contributing editor for Birds &
Blooms magazine and was commissioned by Gardeners Supply for her
expertise to write this article. Her web site is
www.MelindaMyers.com.
[Photo courtesy of Gardener’s Supply
Company] |
