Post by Lea on May 8, 2006 9:26:54 GMT -5
Harvesting and drying herbs
The best time to harvest herbs is just before they flower - when the flower buds first appear. This is when the plant is at its peak of maturity and the concentration of active ingredients is at its highest. Do the harvesting on a dry day, in the morning before the sun is hot. Wash the herbs and place on sheets of kitchen paper to dry.
Drying methods
When drying herbs the object is to eliminate the water content of the plant while retaining the essential oils. They should be dried in the dark to help prevent loss of colour. Different herbs should be dried separately.
Air drying and oven drying are the two main methods. For air drying, choose a warm, dark, dry place with a good air flow, such as an airing cupboard, attic, or a spare room with the curtains closed and the door open. Spread the herbs in a single layer on trays or slatted wooden racks covered with muslin or netting. The herbs need to be turned over several times during the first two days. Drying times vary for different herbs from a few days to a few weeks.
For oven drying, set the oven at the lowest temperature and leave the oven door ajar. Spread the herbs on a baking tray and leave them until dried. Check regularly that they are not overheating. The drying process will take several hours, maybe days.
Seeds
It is best to take whole seed heads with long stalks. Tie them in bunches and then loosely cover each bunch with a paper bag. Air-dry them by hanging them, seed heads down, in the airing cupboard or attic or anywhere away from direct sunlight. When the seeds are dry they will fall off and collect in the bags and be ready to store or use.
Leaves
Herbs with small leaves, such as thyme and parsley, are best tied up and dried in bunches. With large-leaved herbs, like sage and mint, it is better to pick the leaves off the stalks. The leaves should be brittle and crisp when dried.
To dry leaves quickly you can put them in the microwave for a couple of minutes. This is not ideal though as you may lose some of the flavour - and sage leaves can ignite, so be careful!
Storage
To store the herbs, pack them into a glass jar with an airtight screw top. Label each jar with the name and date and store in a dark cupboard. The shelf life of dried herbs is about a year. Dried herbs are three to four times more powerful than the fresh herbs.
The best time to harvest herbs is just before they flower - when the flower buds first appear. This is when the plant is at its peak of maturity and the concentration of active ingredients is at its highest. Do the harvesting on a dry day, in the morning before the sun is hot. Wash the herbs and place on sheets of kitchen paper to dry.
Drying methods
When drying herbs the object is to eliminate the water content of the plant while retaining the essential oils. They should be dried in the dark to help prevent loss of colour. Different herbs should be dried separately.
Air drying and oven drying are the two main methods. For air drying, choose a warm, dark, dry place with a good air flow, such as an airing cupboard, attic, or a spare room with the curtains closed and the door open. Spread the herbs in a single layer on trays or slatted wooden racks covered with muslin or netting. The herbs need to be turned over several times during the first two days. Drying times vary for different herbs from a few days to a few weeks.
For oven drying, set the oven at the lowest temperature and leave the oven door ajar. Spread the herbs on a baking tray and leave them until dried. Check regularly that they are not overheating. The drying process will take several hours, maybe days.
Seeds
It is best to take whole seed heads with long stalks. Tie them in bunches and then loosely cover each bunch with a paper bag. Air-dry them by hanging them, seed heads down, in the airing cupboard or attic or anywhere away from direct sunlight. When the seeds are dry they will fall off and collect in the bags and be ready to store or use.
Leaves
Herbs with small leaves, such as thyme and parsley, are best tied up and dried in bunches. With large-leaved herbs, like sage and mint, it is better to pick the leaves off the stalks. The leaves should be brittle and crisp when dried.
To dry leaves quickly you can put them in the microwave for a couple of minutes. This is not ideal though as you may lose some of the flavour - and sage leaves can ignite, so be careful!
Storage
To store the herbs, pack them into a glass jar with an airtight screw top. Label each jar with the name and date and store in a dark cupboard. The shelf life of dried herbs is about a year. Dried herbs are three to four times more powerful than the fresh herbs.