The Herb Garden: Drying Herbs
Fresh culinary herbs are becoming more available during the winter
months. They come from faraway places along with everything else in
the produce section. Fresh parsley and cilantro have always been mainstays,
but, in recent years, dill, rosemary and basil have become more plentiful
although they are not always in the best condition. Bruising and mold
are the two greatest enemies of fresh herbs in route to the store.
If you grow your own herbs you can snip small amounts for cooking all
season long. You can easily dry or freeze some for a year-round supply
of good quality herbs. Your own preparations will probably be of higher
quality than anything found in the supermarkets and of course, much
cheaper.
For retaining highest flavor and quality, air drying or room drying
is the easiest, most inexpensive method for preserving herbs. Moisture
evaporates slowly and naturally during air drying, leaving the precious
herb oils behind. Dehydrators are useful if you are drying large quantities
of herbs or high moisture herbs such as basil. Use a microwave oven
as a last resort for drying as microwaves literally cook the herbs producing
very poor quality.
Sturdy herbs are best suited for air-drying. They are less tender,
low-moisture varieties such as sage, thyme, summer savory, dill, bay
leaves, oregano, rosemary and marjoram. Basil, tarragon, lemon balm
and the mints have a high moisture content and will mold if not dried
quickly. Enclosing herbs in a paper bag, with holes for air circulation,
protects them from dust and other pollutants. Chives are best frozen.
The best time to cut herbs for drying is just before they flower. This
is when the leaves have the most oil, which is what gives herbs aroma
and flavor. Different varieties of herbs flower at different times of
the season, so look for buds or newly opened flowers as your clue for
harvesting. But, if your herbs have already flowered, they can still
be harvested and dried. Cut herbs in mid-morning when the leaves are
dry but before the hot midday sun.
To air dry herbs, follow the following simple steps:
- Use a sharp knife or scissors to cut large stems or branches from
mature plants. Gently shake each branch to remove insects. Examine
each branch and remove old, damaged or diseased leaves.
- Rinse each branch in cold water and dry with towels or paper towels
to remove all visible water. Wet herbs tend to mold which destroys
the whole bunch.
- Turn branches upside down and remove leaves along the upper stem.
Lower leaves are not as pungent as the top leaves nearest buds.
Tie five or six stems together in a small bunch. For high moisture
herbs, use smaller bunches.
- Place the bunch upside down in a large brown paper bag. Gather the
bag around the stems and tie. Tear or cut several holes in the bag
for ventilation. Make sure there is plenty of room inside the bag
so leaves do not touch the sides of the bag. Write the name and date
on each bag.
- Hang the bag in a warm, airy room or attic. Leave undisturbed
for about two weeks or longer.
When the leaves are dry, check for any signs of mold growth. Toss the
entire bunch if moldy and try again. Strip dried leaves from stems and
discard stems. Crush the leaves if desired, but keep in mind that whole
herbs retain their flavor longer than crushed, ground or rubbed herbs.
Store dried herbs in small airtight containers away from the light.
Zip closure plastic bags, colored bailing wire jars and ceramic crocks
can be used for storage. Label and date each container.
Store herbs in a cool, dry, dark place (away from sunlight). Dried
herbs keep for years but for best results use within a year. Most herbs
will diminish in flavor with age and a larger amount will be needed
to achieve the desired flavor in cooking.
Sage is the only herb that will grow stronger in flavor during storage.
For making rubbed sage, place dried leaves in a wire strainer or sieve
over a plate and rub against the side. Sage is a strong herb and rubbing
creates smaller pieces for more even distribution in recipes.
To release the full flavor, crush whole herb leaves or use a mortar
and pestle to grind, just before adding to the recipe. When using dried
herbs, add to soups and stews during the last half-hour of cooking or
follow recipe directions. Be creative and add dried herbs to flavor
your favorite foods.
August
2000
EPA Ends Over-the-Counter Sale of Dursban | Root
Rot | Now is the Time for Overseeding | Asian
Longhorned Beetle War | Lawn Care Calendar
| Bug Bites: Late Summer Tree Insects | Cybergarden
Sites | Hort Shorts | Hort
Tips | Locally Grown: Small Tomato Time |
We All Scream for Ice Cream | The Herb Garden:
Drying Herbs | Health & Household Tips | Did
You Know?
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