Growing and gathering your own
herbs is the most inexpensive and natural way to get them. You'll know
exactly what you're getting and what has been used on the plants during
the growing process.
*Fresh leaves may be picked as soon as the plant has enough foliage to maintain growth. Harvest leaves before the flower buds open.
*Cut annuals just above ground level. Trim perennials by one-third in late summer. This will allow the plant time to prepare for winter.
*Pick the seed heads as the color changes from green to brown or gray.
*Spray the plants with a garden hose the day before cutting to clean dirt and dust off the leaves. Make your harvest the next morning.
*To ensure good oil content, harvest after dew has disappeared but before the sun becomes too hot.
*Fresh leaves may be picked as soon as the plant has enough foliage to maintain growth. Harvest leaves before the flower buds open.
*Cut annuals just above ground level. Trim perennials by one-third in late summer. This will allow the plant time to prepare for winter.
*Pick the seed heads as the color changes from green to brown or gray.
*Spray the plants with a garden hose the day before cutting to clean dirt and dust off the leaves. Make your harvest the next morning.
*To ensure good oil content, harvest after dew has disappeared but before the sun becomes too hot.
Drying
Air-dried herbs must be thoroughly dry before storing. Dry in a dark, warm, well ventilated, dust-free area.
Hanging bunches upside-down allows essential oils to flow from stems to leaves. Leaves are ready when they feel dry and crumbly in about 1 to 2 weeks. Screen dry herbs for large harvests. Remove the leaves from the plants and spread them thinly on screens to dry, avoiding exposure to bright light.
Take care to prevent loss of flavor, oils and color by overexposure when dehydrator and oven drying. Place leaves or seeds no more than 1 inch deep in a dehydrator or an open oven at low heat - less than 180F. Microwave ovens can be used to dry smaller amounts quickly. Place the clean leaves on a plate. Place the herbs in the oven, on low, for 1 to 3 minutes, mixing every 30 seconds.
You can dry herb seeds by hanging the whole plant upside down inside a paper bag. The bag will catch the seeds as they dry and fall from the pod.
When completely dry, herbs can be crushed or stored whole in airtight containers.
For a few days, check the stored herbs. If you see any moisture in the container, remove the herbs and repeat the drying process. Herbs will mold quickly if not completely dry.
Store them in a cool, dry place away from light.
Freezing
Wash herbs thoroughly and blanch them in boiling, unsalted water for 30 seconds. Cool them quickly in ice water and then package and freeze them. Washed fresh dill, chives, and basil can be frozen without blanching.
Process individual herbs to a paste, adding a small amount of olive oil to prevent freezer burn. Freeze in cubes for ease of use later.