Did You Know You Could Dry Your Harvested Herbs?
On a warm spring day the outdoor herb garden was uncovered from the layer of leaf protection protecting the garden from the harsh winter cold.
The perennial herbs are peeking up through the ground.
Seed packets of parsley, cilantro and basil are ready to be sown.
The herb garden plan drawn up over the winter is calling to be put into action.
Spring fades and the warm days of summer have arrived.
The herb garden has been watered and weeded and the herb plants have flourished.
The time is right to harvest the herbs before the flower blooms and the herb plant goes to seed.
The beauty of the herb plants and the delightful aroma of the herbs surround you.
It is time to harvest what you have sown...
and...
preserve the fruits of your labor.
Drying garden herbs is an excellent method of preserving herbs for future use as the drying process will retain the garden herb's natural oils and flavors.
Herbs with low moisture content, such as parsley, cilantro or dill, will have a more successful drying result than some herbs with higher moisture content, such as basil or mint.
Although herbs with higher moisture content can be dried, the process will take longer.
Freezing may be a more optimal solution of preservation for those herbs.
Dried herbs are more concentrated in flavor and adjustments in portions should be made when substituting dried herbs for fresh herbs in recipes.
Once you have harvested the garden herbs for drying, they will need to be cleaned.
Place the herbs in a bowl of clean cool water in which 2 tablespoons of salt have been added.
The salt will remove any insects without damaging the plant.
Let soak for about 5 minutes.
Remove any remaining water from the herb by patting dry with paper towels or spinning in a salad spinner.
When excess water has been removed from the herb, gather the herbs into a loose bundle, about 10 herb stalks per bundle.
Tie loosely with string.
Hang the bundles in cool, dust free areas away from direct sunlight - I use a clothes drying rack, my friend ties bundles to her cupboard handles.
Most low moisture herbs will be dried within 1 to 2 weeks.
Another option for drying is spread the herbs in a very thin layer on paper towels to dry.
The herbs are dry when they are brittle and crush easily.
Store the dried herbs in colored bottles or plastic tubs out of direct light.
Dried garden herbs are a wonderful gift to present to those you love! Each type of herb will have its own best method of preservation, whether it be drying, freezing or preserving in vinegar, salt or oil.
Research the specific type of herb you are preserving to ensure correct preservation method that will produce the best results for those precious herbs you nurtured and cultivated all summer long - and enjoy your harvest on a cold winter day!
The perennial herbs are peeking up through the ground.
Seed packets of parsley, cilantro and basil are ready to be sown.
The herb garden plan drawn up over the winter is calling to be put into action.
Spring fades and the warm days of summer have arrived.
The herb garden has been watered and weeded and the herb plants have flourished.
The time is right to harvest the herbs before the flower blooms and the herb plant goes to seed.
The beauty of the herb plants and the delightful aroma of the herbs surround you.
It is time to harvest what you have sown...
and...
preserve the fruits of your labor.
Drying garden herbs is an excellent method of preserving herbs for future use as the drying process will retain the garden herb's natural oils and flavors.
Herbs with low moisture content, such as parsley, cilantro or dill, will have a more successful drying result than some herbs with higher moisture content, such as basil or mint.
Although herbs with higher moisture content can be dried, the process will take longer.
Freezing may be a more optimal solution of preservation for those herbs.
Dried herbs are more concentrated in flavor and adjustments in portions should be made when substituting dried herbs for fresh herbs in recipes.
Once you have harvested the garden herbs for drying, they will need to be cleaned.
Place the herbs in a bowl of clean cool water in which 2 tablespoons of salt have been added.
The salt will remove any insects without damaging the plant.
Let soak for about 5 minutes.
Remove any remaining water from the herb by patting dry with paper towels or spinning in a salad spinner.
When excess water has been removed from the herb, gather the herbs into a loose bundle, about 10 herb stalks per bundle.
Tie loosely with string.
Hang the bundles in cool, dust free areas away from direct sunlight - I use a clothes drying rack, my friend ties bundles to her cupboard handles.
Most low moisture herbs will be dried within 1 to 2 weeks.
Another option for drying is spread the herbs in a very thin layer on paper towels to dry.
The herbs are dry when they are brittle and crush easily.
Store the dried herbs in colored bottles or plastic tubs out of direct light.
Dried garden herbs are a wonderful gift to present to those you love! Each type of herb will have its own best method of preservation, whether it be drying, freezing or preserving in vinegar, salt or oil.
Research the specific type of herb you are preserving to ensure correct preservation method that will produce the best results for those precious herbs you nurtured and cultivated all summer long - and enjoy your harvest on a cold winter day!
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