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