Sweet Herbs

'Tis harvest time and we have been busy filling the pantry with all manner of food. We do a lot of food preserving here, from drying to freezing, canning to cellaring. A habit developed long ago that we see no reason to abandon. We like to eat, we like to garden, filling up the pantry is the obvious fnext step.

From fruit to green beans and tuna (OK, not from our garden), Italian style tomato sauce to Mexican style salsa we fill jars with the food from orchard and garden that will feed us through the winter and beyond.

We have always felt that anyone can grow a little fresh food for themselves. Even apartment dwellers can have a windowbox with greens or other vegetables. But of the things you can grow and save for year-round use, I would wager that herbs are the easiest.

From Basil to Oregano, Chives to Thyme, I can't imagine cooking without using herbs, fresh or dried. Many are hardy perennials and very simple to grow and save.

We recently added new raised beds to our garden. With 1/2" hardware cloth underneath, they are a gopher proof planting area. Previously we had planted gopher delectables such as carrots and garlic in cut off oil drums that are from the food grade oils we use in our soapmaking (see our business site). With the new beds, some of these barrels were now free and I saw the chance to make a new herb garden. I've planted a variety of types of Thyme, Rosemary, Oregano, Dill, Chives and Sage in these barrels, as well as a couple of Lavender plants so far.

This has worked out even better than we expected. In only two months these herbs have grown so vigorously that we are already able to harvest plenty for drying. This is fabulous - as I make herb blends for seasoning when I cook (see earlier BLOG "I'm All Mixed Up"). We also grow a variety of Basils, Tarragon, and Marjoram elsewhere.

There is absolutely nothing complicated about drying herbs, all you need is a well ventilated place to hang them. I pick bunches of herbs late in the morning after the dew has dried off of the leaves. I will pick them at pretty much any stage, but preferably before they flower (if you want Dill Seed, you must wait until after they flower and then form seeds). Bunch the cut ends of the stems together in a bundle that is not so big and tight that the center may have trouble drying and wrap securely with a rubber band. This is a hot tip! The rubber band will contract with the stems as they dry and keep your bundle from falling apart. You can tie a string or wire to the rubber band to hand the bunch from or just hook the bunch over a nail without. I save those twistie ties from store vegetables and use those. They stay rigid enough I can put a loop in them and hook them on the rafters without a ladder (or handy tall person, which I am not).

If it is a place that gets direct sunlight you can tie the bunch inside a paper bag and hang it all together. This helps preserve the color of the herbs. This also confines the fine leaves of the herbs, should they break off when dry.
Once dry, I strip the leaves off of the stems and store in airtight containers in a dry, dark place. I don't crush or crumble them until I am ready to use them or make one of my blends. They retain  flavor and aroma longer when stored as whole leaves.

And then, in the dead of winter I can relive the flavors and aromas of summer by adding these herbs to my cooking. It's as easy as that!