The Do’s and Dont's of Decorating
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Sage basil, chives and cilantro are some of the popular herbs you can use to give your food that culinary "wow factor." If you have your own herb garden, you can harvest fresh herbs daily to season your favorite dishes. Your harvested herbs can also be dried and used at a later time. Herbs that are dried and placed in containers can be used as seasonings for about a month or more. Purdue University Horticulture Department suggests that herbs should be planted together in groups with similar soil and moisture requirements.
Harvest your herbs in the morning when they contain the largest amount of essential oils. Look for herbs with buds that have already formed, the buds are indicators that the herbs are ready to harvest.
Cut no more than 1/3 of the herbs at a time about once every three weeks, and leave 2/3 of the herbs to continue growing. Snip the plant foliage just above the bottom leaves, leaving about 5 inches of the stem for later growth or snip 1/3 of the length off the top of the herb.
Snip off the dry seeds or seed blossoms from the mature herbs grown for their seeds, as soon as the seeds start to fall.
Rinse off any mud or soil from your herbs gently and leave them on paper towels until they are dry to the touch.
Dry the short stem herbs or seeds (oregano, chives, dill etc.) in baskets or trays. Arrange only one layer of leaves or seeds in your basket or on your tray. Place the basket or tray in a warm, dry area with good ventilation and no direct sunlight, rotating the leaves every few days. Wait about a week then test your herbs for dryness by rubbing your thumb and finger over them and listening for a crunchy sound (like a dried out tree leaf).
Dry the long stem and long leaf herbs (parsley, basil, cilantro, mint etc.) by gathering 3 or 4 of them. Place the stems together and tie them with the twine. Hang the herbs upside down in a warm, dry place with good ventilation and no direct sunlight. Wait about two weeks, then test the long stem herbs by rubbing your thumb and finger over them and listening for a crunchy sound.
Dry herbs that do not crunch in the oven. Turn the oven to 200 degrees F for 10 minutes, then turn the oven off. Place the herbs on a cookie sheet and put in the oven for 10 minutes, then remove and let the pan cool off. Test the herbs again by rubbing your thumb and finger over them and listening for the crunch.
Place the herbs that are completely dry into jars, then screw on the lids tightly.
Chervil, chives, dill, garlic chives, parsley and rosemary should be dried by placing them in the freezer.
Put hanging herbs in a paper bag with the bottom cut out for ventilation, if they are being dried in a dusty area.
Herbs can also be dried using the freezer or microwave.
You can use freshly harvested herbs with your favorite recipes for salads, soups, main dishes, entrees and deserts.
Make sure there is no moisture left in your dried herbs before placing them into air-tight containers.
Do not use your herbs if the leaves have turned completely brown, with no green at all showing.
