Harvesting Herbs For Fall
Harvesting herbs from the garden is a highlight of my late summer projects. I have a very robust herb garden, started from many plants I have collected over the last few years from cuttings and friends.
I pick herbs in the morning after any water from the sprinkler has dried, this is when their essential oils are most concentrated. I use clean scissors to cut the stems, taking care to leave enough of the plant intact for continued growth. Some of my favorite, (a short list of many more) that grow well in Heber Valley include basil, mint, lavender, oregano, sage, chocolate mint, lemon balm and thyme. These plants also thrive when they are regularly harvested, promoting bushier and healthier plants. After gathering your herbs, rinse them gently to remove any soil or insects before using them fresh or drying them for later use.
Drying Herbs
Drying herbs is a good way to preserve their flavor and aroma for use throughout the year. I love making lavender in syrups for London Fog Tea in the winter. Dried mint is good both in tea and for using in Greek dishes. Basil, oregano and thyme are essentials for my fall and winter soups, stews and sauces. Lately I have even been able to get rosemary to thrive in Heber Valley. Here are several methods I uses to dry herbs:
1. Air Drying
Harvesting: Pick fresh herbs in the morning after the dew has dried. Choose healthy, unblemished leaves.
Bunching: Gather small bunches of herbs and secure them with a rubber band or string. Avoid large bunches, as they may prevent proper airflow.
Hanging: Hang the bunches upside down in a dry, dark, and well-ventilated area. A kitchen, attic, or pantry works well. Ensure good air circulation to prevent mold.
Timing: Depending on the herb and environmental conditions, air drying can take several days to a couple of weeks.
2. Oven Drying
Preparation: Set your oven to the lowest temperature (ideally between 180°F to 200°F).
Spreading: Lay the herbs in a single layer on a baking sheet lined with parchment paper.
Drying: Place the baking sheet in the oven with the door slightly ajar to allow moisture to escape. Check every 30 minutes until the herbs are crisp and crumble easily.
Storage: Allow the herbs to cool before storing them in airtight containers.
3. Dehydrator Method
Setting Up: Follow the manufacturer's instructions for your dehydrator. Arrange the herbs in a single layer on the dehydrator trays.
Temperature: Set the dehydrator to 95°F to 115°F.
Timing: Drying times may vary from a few hours to a whole day. Check periodically for doneness.
Storage
Once the herbs are fully dried, store them in glass jars, vacuum-sealed bags, or other airtight containers. Keep them in a cool, dark place. Label containers with the herb name and date dried.
Properly dried and stored herbs can last from six months to a year, providing flavor and seasoning for your dishes long after the growing season has ended. They make great gifts in teas and soup mixes as well!
Happy Gardening,
