Herbs

HERBS

Expensive to buy

throw them away every year

Growing own herbs inexpensive, easy  

used for hundreds of years

MedicinalCosmeticCulinary

Herb GardensFormalsimple knot gardensFrench embroidery

gardens cottage and kitchen

gardens

Use in landscapedrought tolerant

Insect, disease resistant 

Use in landscapePerennial borderbeds devoted entirely to

herbs

Pots

among vegetables and flowers

Windowsillhanging basketswindow boxes

Life CycleAnnual: seed-bloom-seed

in one growing season.

Perennial: grow from crown each year to produce foliage, flowers and seeds

Tender perennial: treated as an annual, brought indoors

CULTUREEasy to growfew pests, diseases

full day of sun ideal

Most grow well in four to six hours of sun

CULTUREDo well in most soils

Best flavors on dry, infertile

Tolerate dryness

If poorly drained, add organic matter

CULTURESeldom need

fertilizing

annual side dressing of compost

Winter careCut back perennial herbs

late

Remove annuals as soon as frost blackens leaves

Three to four inches of mulch over perennial herbs after ground freezes

Bringing indoorsDig, pot about three

weeks before first frost

Clay potsdrainage holes

Bringing indoorsold nylon, cheesecloth

Up around pot

Tie around plant base (insects)

Set in sheltered spot in sun, no wind, keep watered

Bringing indoorsAfter week, cut back

drastically.

Before first frost (early to mid-October), bring in to sunny windowsill

Bringing indoorsCandidates:

thymelemon thymesageoreganochives

Harvesting, Preserving, Storing

Harvesting specific to how will be used

basil – foliage

dill – flowers, seeds

chives – leaves, flowers

fennel - bulbs

Harvesting, Preserving, Storing

foliage -just before flower buds form

leaves contain most concentrated oils

Flowering herb loses potency

Harvesting, Preserving, Storinggather herbs in early morning

Snip leaves as needed to cook

harvest larger quantities to preserve for winter

Cut with scissors just above leaf

remove no more than three quarters of plant

Drying away from direct

sunlight

air circulation

DryingRinse in cool water

Shake off or blot extra moisture

Tie stems firmly into bundle with rubber band

Place bundle in paper bag, gathering top of bag around the stems

Label, hang in dry place where the temperature doesn't get above 80 degrees

After two to four weeks, should be dry and crumbly.

DryingAlternative -

place small herbs, individual leaves on screens

Cover with paper towels or cheesecloth

DryingHeat in oven – 180 degrees, 3-

4 hours, door open

Microwave – on paper towel, 1-3minutes in 10 second intervals

Commercial dehydrator – depends on herb

Shorter drying time

Must not cook  

StorageOnce dried, can store

for year in cool, dark

Keep leaves whole, crush when using them

Airtight container

Dark cupboard.

FreezingFresh flavor

Some frozen dry

Others need water, oil 

FreezingWash, shake off excess

moisture

Strip leaves and chop in processor or blender

Place in freezer bag, label, freeze immediately

FreezingWash, strip leaves

Place in food processor with small amount of water or olive oil

Process, pour into ice cube trays to freeze

When frozen put cubes into labeled freezer bags

VinegarsSingle herb vinegars –

tarragon, basil

Combinations – peppercorns, garlic, hot peppers, mint, cardamom

VinegarWhite, rice vinegars mild

tasting- delicate herbs such as dill, tarragon

Stronger herbs – rosemary, thyme – cider, wine vinegar

white vinegar for colored leaves or flowers (opal basil, borage flowers

VinegarsBruise handful of carefully

washed herbs of choice

Put in jar, pour cold vinegar over them

Tighten lid, set in warm spot 3-4 weeks

Taste, strain into decorative bottle

Add sprig of fresh herb