Harvesting And Preserving Herbs

September is an excellent month to cut and preserve herbs intended for winter use in seasoning various dishes. They are best when dried fresh and lose their quality as they age.

Herbs can also provide creative, tasteful alternatives to salt for those on a salt-free diet.
 Others may be trying to reduce and salt often causes water retention. So do yourself a flavor - through the skillful use of herbs and spices, imaginative flavors can be created and simple foods made into gourmet delights.

Herbs and spices differ only in that herbs tend to be plants grown in temperate areas while

spices grow in tropical regions. Many people prefer to grow their own herbs, just as their

grandmothers did, so they will have a fresh supply throughout the growing season, thereby

assuring top quality. Professional cooks prefer fresh herbs, if available. But fresh herbs are less concentrated, and two to three times as much should be used if a recipe calls for dried herbs. If growing herbs for drying, the harvesting should be done in the morning after the dew has evaporated but before the sun is very bright. The essential oils in herbs will evaporate into the atmosphere during the day, so it is important to collect them when their flavor is at its peak. Cut only the amount to be used in one day.

The herbs should be dried in bunches or laid on screens in a warm, dark, well-ventilated spot. An attic is ideal, although closets or dry basements will suffice. The temperature should not be over 90 degrees. If it's too hot, the herbs will cook. The length of time required for drying will vary according to the thickness of the plant parts.

Herbs should be stored away from direct sunlight to prevent bleaching. Be sure they're well labeled. Most dried herbs will keep for at least one year in glass or plastic containers, but eventually they lose most of their potency and should be discarded.