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HARVEST
How Use a sharp knife or sharp scissors to harvest herbs; dull
blades can damage plants and inhibit regrowth. Never take more than a third of
the foliage at once—unless, of course, it is the end of the season and you
are harvesting the last of your annual herbs.
When Foliage should be clipped in the morning, after the dew
has evaporated but before the day becomes too hot. Harvest seeds when seed heads
change colour (usually to reddish brown) and dry out. Cut seed heads on a hot,
dry day: moist seeds are prone to rapid deterioration in storage.
DRY
Air-dry Remove all soil and roots, wash and gently dry the foliage
and hang in bunches upside-down in a dark, well-ventilated area (such as a spare
room with the curtains shut and the door open). Or spread the foliage in a thin
layer on screens or framed cheesecloth and cover with a single thickness of paper
towel.
Oven Spread herbs in a thin layer on a cookie sheet and bake
at no more than 115°F in a conventional oven until the leaves are dry. To
dry herbs in a microwave oven, spread clean sprigs in an even layer between sheets
of paper towel and heat on high setting for two minutes. Rearrange the herbs,
cover with fresh paper towel, and heat for two more minutes, checking every 30
seconds and removing herbs as they dry. (The time will vary.) Leave on the counter
to cool and dry completely, then store in clean, labelled glass jars in a cool,
dark area.
Dehydrate To use a fruit and vegetable dehydrator, follow the
manufacturer’s instructions and check the herbs frequently. Over-drying
will reduce their colour and aroma.
STORE
Room Temperature Plastic bags or glass jars are the best vessels
for storage in a cool, dry, dark location. In the kitchen or near the stove are
often not the best places for long-term storage!
Freeze Most herbs can be preserved well by freezing, but the best method differs,
depending on whether you’re preserving whole leaves or chopped leaves and
stems.
For whole leaves, rinse herbs in cold water and shake dry. Remove large, tough
stems. (Small, tender stems can be left attached.) Dip the leaves quickly in olive
oil to seal in their flavour and put them in plastic bags, being careful not to
crowd them. Place the bags in a sealed container and store in the freezer.
To preserve cut herbs, take the washed, finely chopped herbs and stems and pack
into plastic ice-cube trays. Fill with water and freeze until solid. Remove cubes
from trays and store in labelled freezer bags for up to six months. Add cubes
to soups, stews and casseroles.
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Rosemary
