Harvesting herbs
To enjoy fresh
• Pick new growth from leafy annual herbs (such as basil) and perennial herbs (such as sage, rosemary and thyme) to encourage more growth and maintain leafy, healthy plants.
• Pick young leaves in the morning once dew has evaporated. Discard any that are blemished or damaged from insects. Handle as little as possible because crushing leaves releases essential oils, resulting in flavour loss.
• Pick chive, mint and basil blossoms when fully open and use immediately for an elegant garnish for soups and salads, for example. Some of the more exotic varieties of herbs with exquisite flowers are pineapple sage, Thai basil and lemon verbena.
• Keep large bunches of herbs with roots attached for several days in container of water in cool, dark room (covered with damp cloth). Or roll up in paper towels and refrigerate in a plastic bag in the vegetable crisper for three to five days.
• Recrisp limp, leafy herbs (such as coriander, mint and parsley) in a bowl of ice water for several hours or until stiff and full.
• Chop and freeze fresh herbs with water in ice cube container. Use within two weeks in soups or braised and stewed dishes. While handy, the cubes last only a few weeks before flavour diminishes.
To enjoy dried
• Brush off any dust and loose soil from leaves with a pastry brush. Washing is only necessary if leaves are gritty. Pat dry with paper towel and lay out on racks to let dry thoroughly, because wetness can lead to mould development.
• Tie herbs in small loose bunches and hang in a warm room (not more than 86°F/30°C) so that the herbs dry and their essential oils remain intact. Avoid rooms with a buildup of condensation (such as kitchens or laundry rooms).
• Dry herbs until crisp, about one week. Gently strip whole leaves from the stem and place in a sealed jar. If condensation is present after 24 hours, remove and lay out on rack covered with cheesecloth or fine mesh until fully dried.
• Make sure herb seed pods (such as dill and coriander) are dry and have no trace of green. Cut stalk with pod and invert into paper bag. Keep in warm, dry room for several days or until seeds are completely dried and released from pods into bag.
• Store dried herbs in glass or terra-cotta jars in a cool, dark place (such as a drawer or cupboard).
Enjoy your harvest year-round with these great recipes!
1. Basil Pesto
2. Dill Orange Vinegar
3. Herb Mixtures
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