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from Natural Life Magazine, May/June 1994 Preserving Herbs for Winter Use Most years, by the time March arrives, I realize that I did not dry enough herbs the previous summer to last me until they grow again...particularly herbs for tea. It is very annoying to have to buy herbs when, with a bit more planning and energy, I could have my own delicious herb teas for no cost but my labor! This year, my rather late New Year's resolution is to collect the herbs regularly through the spring and summer. With this in mind, on April 27 I collected leaves from some very handsome chervil plants which had self-seeded in a protected corner. Then I harvested chervil continually throughout May, until the hot weather made the plants set seed and disappear until the fall. The plants I collected were in their prime - lots of bright green leaves and just a suspicion of a lengthening stem, which signals the development of flower buds and the gradual cessation of leaf growth. The best time to collect green leafy herbs is when the plant is preparing to set flower buds: all the goodness is in the leaves so that they can help to supply the energy required to flower and seed. This stage will vary with every herb and in every garden. A good rule is to collect the leaves when the plant looks really healthy, when the weather is warm and dry, and when you have time to process them. On the whole, it is better to collect earlier in the season rather than later. Worn out leaves collected in September will not have the flavor or the quality of leaves from the same plant collected when the plant was growing vigorously in the summer. Herbal roots and seeds are harvested in the fall when all the nutrients have left the leaves and are concentrated in the seeds or the roots. When harvesting in the spring and summer, choose a dry day and try to collect the leaves in the late morning, when the dew is off them. Usually about a third of the plant can be harvested at a time. If this is done early in the summer and the plant is strong, very often a second growth can be harvested later. This is quite safe with annual herbs such as chervil and basil, which can be harvested steadily until either they go to seed or the frosts kill them in the fall.
There are many ways of storing herbs for use in the winter. I find that bottled, dried herbs are generally the most useful for cooking and for teas. The secret of a high quality dried herb is to dry the leaves as quickly as possible in a warm, airy place with only dim light. Strong light bleaches the herb and not only spoils it appearance but ruins the flavor and aroma. Often when I am weeding I may collect small quantities of herbs as I work. Now that I have a microwave oven, I find it is marvelous for drying these bits. Just put the leaves on a paper towel, cover with another paper towel and process at high for two minutes. After that, turn them and continue one minute at a time until they are crisp. It doesn't usually take more than two or three minutes for a thin layer. For larger quantities, when we have spent a lovely bright morning collecting all the mint, lemon balm, sage and oregano, there is too much for the microwave method. A dehydrator will give the best results, even though some time should be spent on stripping leaves from the stems so that they will spread more easily on the screens and dry more quickly.
Without a dehydrator, excellent results can be achieved by hanging the herbs in bunches or laying out on screens. A warm, airy, dark place should be found where the herbs can be hung, such as a shed or garage (without the car), or an airy cupboard or attic. A friend of mine always refused company in July, pulled the drapes in her spare bedroom, and turned it into a drying room until she had completed her harvest. If you have no suitable dark place, the bunches can be dried in paper bags, open at the bottom so that they are protected from the light. But the drying will be slower and the air will not be able to circulate as easily. Bunches should be kept small so that the inner stems dry quickly. The herb should be crisp and dry (like Cornflakes) before it is bottled. Bottles always should be kept in the dark. If the dried herb does not have a good color and aroma, it will not have good flavor. July is the time to make herb vinegars and oils, and in August the basil plants will be big enough to use for pesto - probably one of the best ways to store basil. By harvesting steadily all summer, you will find you have herbs for every use. Dry as many herbs for tea as you can. Later in the winter you can mix them together and make delicious blends. Then invite family and friends to tea and enjoy a taste of summer! Approximate harvesting dates for some culinary and tea herbs... Chervil — April to May Mint, Thyme, Winter Savory, Lovage, French Tarragon — June to July Angelica (for candying) — June Lemon Balm — June and July Dill, Basil, Summer Savory, Oregano, Sage, Bergamot — July and August Costmary — June to August Fennel seed — September or later Rachel McLeod founded Kiln Farm Herb Garden in Puslinch, Ontario in 1974. This is one of a limited number of articles from Natural Life magazine that are available for free. To read all of our current and back issues, subscribe to our digital edition. |
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However, perennial herbs must not be over harvested. Again, if the plants are
strong and vigorous like mint or lemon balm, you can take as much as you want
and the plant will not suffer. French tarragon, however, needs more care. I
harvest my tarragon in June when it dries a beautiful green and is very
aromatic. If left until later in the summer, it tends to be more brown when it
is dried. Also, I never harvest French tarragon after July, as it needs to build
up its own strength for the winter.
