Collecting and Saving Herbs
Andy Anderson !
Herbs can be fresh from your own garden (brilliant), purchased fresh from a farmer’s market (next best option), picked up at the local grocery store (hit and miss, but usually okay).
Herbs also come in dried form. You can purchase them in small glass vials, or dry them yourself. This discussion is all about herbs.
So, you ready… Let’s get into the kitchen.
If you are growing your own herbs the time that you pick them will determine their quality.
The best time to pick your herbs is in the morning. If it’s a humid day, wait until all the dew has gone away, but before the heat of the sun hits them. At this time the oils in the herbs are at their maximum. In addition, try not to pick them if it is raining. It should be cool (before the sun hits them), and the herbs should be dry.
In the heat of the day, when you smell all those delightful fragrances emanating from your herb garden… that’s the smell of the oils in the herbs evaporating into the air. Not a good time to pick them.
One of my teachers taught me that herbs are best picked just before they begin to flower. From that point forward the flowers tend to drain some of the flavor from the herbs.
Never pick more than 10 percent of the plants total mass. In that way it gives the plant time to regrow, and the flavors of the herb are not taken up in reestablishing itself.
The same is true if you use your oven. The higher temperatures will cause some of the oils to evaporate.
Choose and out-of-the-way place, out of direct sunlight.
After a few days they should be dry enough to remove from the stems. Store in tightly stoppered containers in a cool, dry place.
Remember that dry spices are more concentrated than their fresh counterparts. If a recipe calls for fresh, and you are using dried herbs, use about 1/3 of what the recipe calls for.
Some of the more fragile herbs, such as: dill or tarragon can be easily frozen. Just chop them up into measurable quantities, put them into little baggies, and stick them in the freezer.
This is an interesting way to preserve herbs… place a layer of salt at the bottom of a jar, and then place a layer of herbs, then add another layer of salt… repeat until you fill the jar. Not only will the salt extract the moisture from the herbs, but you now have seasoned salt.