One of the most enjoyable things about growing any type of garden, whether it is a vegetable, flower, or herb garden, is harvesting your garden. In most cases, herb gardens may be harvested on a daily basis. It becomes very easy and convenient to step outside and pluck a few herbs for cooking or to reach over to that container over your kitchen sink for herbs grown indoors for all your meals. Keep in mind that in many cases, using fresh herbs will provide the best flavor and quality. When picked just before they are added to your recipe.
When harvesting herbs, it is wise to pick for the best flavor and fragrance depending on your needs. To gain the best flavor and fragrance from an herb leaf, harvest them before they bloom. You don’t need to wait for in entire herb plant to mature before you pluck their leaves.
Many people do not realize that it is a concentration of oils in the herbs to give them their flavor and aroma. Such flavors are locked in when the plant is cool, which is why the morning is the best time of day to gather herb leaves or flowers used in a variety of ways.
When you have used organic fertilizing methods in your herb garden, you don’t have to worry about rinsing off the fruits, vegetables, or herbs before consuming because of chemicals or residues, but, of course, many people do rinse off such items merely to remove soil or dust.
If, however, you are picking herbs to use in a salad or a recipe later that day, it might be best to wait to wash them off until just before you’re ready to use them. However, parsley is one exception to that rule and will do best is soaked in cool water immediately after picking in order to help it stay fresh longer.
Herb flowers and leaves can be picked a day or two ahead of time and kept in an open plastic bag in the refrigerator. Allowing air to circulate around them will keep them fresh longer. Storing leaves and flowers in moist conditions will induce broad and mold.
In many cases, you will be able to collect seeds as you harvest your plants. To catch seeds such as dill and caraway, hold a paper bag beneath the seedpod when they begin to turn brown, and then bend or shake the stock so that the leaves will fall into the paper bag for collection.
Some experienced gardeners don’t take a chance on losing seeds. They place a small paper bag over the seed head and using a twist tie or rubber band to hold it into place. If you can hear seeds rattle inside when you shake the stem, you can then snip that stem several inches below the bag to harvest the entire seed head.
Many gardeners use herb roots for both their medicinal value as well as for cooking. However, you may be surprised to know that it may be best to wait a year or two before digging up any herb roots for their potency. When harvesting roots, wait until fall after the herb heads have either dropped or changed color. Then pull the root, scrub free of soil, and then cut into two-inch pieces for drying.
As a general rule of thumb, herbs have the highest level of flavor in their leaves just before they bloom. Harvesting is best done at this time. Harvesting of herbs for fresh use can be done throughout the growing season. Thyme, sage, and rosemary, which are perennials, remember, need their active growing shoots snipped in four to six-inch lengths. Leaves can be collected from annuals as needed.
When harvesting herbs to preserve for future use, wait until the plant is at its aromatic peak and pick early in the morning when aromatics are at their highest level of the day. Discard insect-infested or diseased portions, and if dust or dirt is present, wash the plant thoroughly and gently shake off as much of the excess water as possible before processing. If possible, wash the plant a day before harvesting.
Be especially careful when harvesting seeds, because timing is important. This timing allows seeds to ripen completely, but they must be caught before they disperse. One way to solve this problem is to watch on a daily basis and harvest as soon as the seeds begin to dry.
As mentioned earlier, many experienced gardeners snip off the heads over a large paper bag, allowing the seeds to fall into the bag. You may keep them in the bag to complete the drying process. However, be careful not to compact the seed heads. Ensure adequate air circulation in and around the seed heads, which is needed to cut down on the possibility of mold growth.
If you anticipate your seeds to be ready when you are on vacation or away from home, you can do as the experts to and enclose each seed head in a small paper bag or mesh bag while still on the plant. After the heads dry, any seeds that fall out will be captured in the bag. Once you notice that seeds are being released, snip off the heads, bag and all, and dry them indoors.
The most common method of herb preservation is by hang drying. Another good way to preserve many herbs is by freezing them. This method is quick and easy, and the flavor is usually better than in herbs that have been dried.
If you have available freezer space, freezing is probably the most desirable choice for herbs used in cooking. Some herbs lose flavor when exposed to air, but they will retain it if stored in oil or liquor. Some herbs don’t retain as much flavor when preserved by any means and can only be used fresh. You can, however, extend their season by growing them indoors as pot plants during the winter months.
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