|
|
Except for lavender (the
flower buds contain the most flavor and fragrance), I like to use the leafy
portion of the herbs - the flavor of herbs is best right when the plant is
beginning to form buds, but most of the time, I harvest whenever I can.
Sometimes it’s at this stage, other times the herbs are in full flower. And
remember, the flowers of culinary herbs are edible, so if you want to dry
them, that’s OK. My thought is at least I’m getting them harvested!
TRADITIONAL BUNCHING OF THE WHOLE PLANT:
Herbs like
basil, catnip, chives, feverfew, lemon balm, marjoram, mints, except apple
mint, oregano, rosemary, sage, savory, among others, dry nicely by these
traditional methods:
1. Strip an inch or so from the bottom of the stem and hang upside down
secured with a rubber band
or string away from heat, light and moisture (or hang
upside down in paper bag).
2. You can also place the leaves in single layers in a basket, on a cloth
or screen.
When they crinkle between your fingers, they’re dry. Strips leaves from
stems and leave whole if possible. Volatile oils stay intact until you
crush them for cooking. Store away from heat and light. To use dry herbs in
place of fresh, use l/3 of the amount called for, since dry herbs are
stronger. Herbs hung in bunches, dried naturally usually turn a
grayish green. To keep a brighter color, see “Chopping up Herbs” below.
CHOPPING UP HERBS TO DRY
ON SCREENS, ETC.:
Although you can dry herbs by the traditional methods above, if you want
better color, some herbs are best if chopped and dried quickly in leaf or
flower form only. I think that some herbs, like apple mint, basil,
chamomile (flowers), chive flowers and leaves, dill, lovage, oregano,
parsley, rosemary and thyme, even rose petals, dry with better color when
they are removed from the stems and cut into small pieces, except for
chamomile – I dry the whole flower. After chopping, put them in a single
layer and dry on screens for large amounts, or on cookie sheets in a barely
warm oven (keep the door ajar if necessary) for small amounts. Stir every
day, and then store. Herbs preserved in this manner will dry more quickly
than those hung on the stems and thus keep their color better.
Witness this: Last summer I had a paper grocery bag full of fresh
herbs in the trunk of my car. It was hot, hot, hot. Within a week or so,
they dried and retained a nice color. Now herbs are supposed to dry away
from heat and light. As I said, herbs don’t always follow the rules!
SAVE SEEDS FOR WINTER
DISHES!
To save seeds
to use in cooking (or for planting next year), remove seed heads and lay
them out in an airy, dry, dark place. When they are dry, shake them out and
store in containers away from heat, light and moisture. Or tie stems of
herb seeds with a rubber band and hang upside down in a bag. Seeds will
drop into the bag as they fall off.
More recipes, etc. on Rita's
web site:
www.abouteating.com
|
|
