TIPS FOR HARVESTING AND DRYING HERBS

For the many herb gardeners, either novice or experienced, who are growing herbs this summer and are wondering about harvesting and drying, here are some guidelines.

There are several reasons why you should not wait until the last days of summer to think about how and when you will preserve your herbs. For one reason, you will be very busy trying to get them all dried or frozen before the first killing frost. But most importantly, you will have missed the prime harvesting time for most herbs. They should be gathered when they contain the maximum amount of oils for full flavor and fragrance.

Most herbs, for culinary use, are ready to harvest just before flowers appear on the plant. Cutting them early in the season enables continued, successive cuttings from the plant. Harvesting perennial herbs late not only results in a reduction of flavor, but the possibility of plant death as well. These plants need the chance for regrowth in order to survive the winter.

Another caution is to not cut annuals, such as basil, too closely to the ground because the lower foliage is necessary for continuous plant growth. Keep in mind, at the end of the annuals’ growing season, the entire plant can be harvested.

The ideal time of day to harvest herbs is in the early morning on a clear day just as the sun dries the dew from the leaves because the oils in the plants are strongest at this time. Scissors are often the best tool for harvesting fresh herbs.

As soon as the herbs have been cut, waste no time in getting them ready for drying. This practice shortens the drying time and generates better flavor and color.

Probably the most common method of drying herbs is the most picturesque. The mention of herb drying inevitably conjures up images of crispy-dry bunches hanging from a nail in someone’s kitchen. To dry herbs this way, simply gather and tie them in small bunches and hang them in a warm, dark place for about two weeks.

A variation is to put each bunch in a paper bag, then hang up to dry. This method helps prevent the herbs from getting dusty, but will increase drying time by several weeks. This method is excellent for drying seed heads; for example, coriander, caraway, anise and dill. Seed heads should be gathered in the early stages of ripening, just as weeds turn from green to gray or brown. Again, they should be collected in the morning as soon as the dew dries on the leaves.

Another variation of air-drying is to take the herb plants apart and spread the parts on screens to dry. An old window screen in good condition works well. Remember to prop it up to permit the air to circulate freely through the screen. Be sure it is not placed in the direct sun or in a damp area.

The last and fastest drying method is oven drying. Heat oven to 150⁰ or less, and place herbs on sheets of brown paper. Make slits in the paper to allow airflow around the herb foliage. Leave the oven door ajar so the moisture can escape. The herbs will dry in approximately three to six hours. When dried, they should be crispy and easy to crumble. They will then be ready for storage.