(Photo Illustration – MetroCreativeConnection – Backyard Gardener)
Hello Mid-Ohio Valley Farmers and Gardeners! Finally, a good dose of moisture hit the valley as we received some much-needed rain this week. Although we are late in the growing season, this will definitely help.
This week I want to talk about herbs, specifically preserving through drying. Many backyard gardeners in the valley grow both perennial and annual herbs. Herbs are an enjoyable group of plants to cultivate with even a small space and minimal care.
Herbs do require some attention throughout the growing season. Weed control and adequate moisture are two important necessities. However, they typically have few insect or disease problems and can be grown easily in an apartment-sized plot, raised bed, as part of the vegetable garden or in containers on a patio.
Freshly harvested herbs have distinct flavors and aromatic qualities which often exceed their store-bought counterparts for home-cooked recipes. Due to their distinctive flavors and aroma, herbs are needed only in small quantities to flavor foods. A few plants (three to four) will provide enough seasoning for the average family.
The flavor of herbs comes from oils in the cell walls of plants. Leaves, flowers, stems and seeds of herbs can all be dried. Heat, low humidity and air movement are key elements needed to dry herbs.
When harvesting herbs, the best time to collect for drying is just before the flowers first open. New leaves at the tip of the plant will have the most concentrated flavor. Use scissors to cut the stems just above a leaf or pair of leaves. Leave 4-6 inches of stem for later growth. Harvest seeds when mature.
There are several methods that can be used for drying herbs successfully. High temperatures will cause flavor loss, so it’s important to keep the temperature low.
When preparing herbs for drying, start with clean countertops and utensils. Wash hands with soap and warm water. Remove any bruised, soiled or imperfect leaves and stems. Inspect plants, especially seeds, for insects.
Rinse the stems in cool water and gently shake to remove as much excess moisture as possible. Gently pat dry with a paper towel. Another option is to remove moisture using a salad spinner.
The easiest way to dry herbs is to allow the leaves or entire stems to air dry at room temperature. For air-drying to be successful, humidity must be low and good air circulation is critical.
The sturdier herbs such as sage, thyme, rosemary, summer savory, cilantro and parsley are the easiest to dry. They can be tied into small bundles and air dried.
Air drying outdoors is often possible, but improved color and flavor retention usually results from drying indoors. Tender-leaf herbs such as basil, tarragon, lemon balm and the mints have a high moisture content and will mold if not dried quickly.
To dry whole branches or stems, first wash and dry them. Gather five to eight stems together and tie them into a small bundle. Hang them in a dark, warm place at 70-80 degrees Fahrenheit. It will take from two to four weeks for herbs to completely dry, depending upon temperature and humidity.
Tray drying is the method used most often for short-stemmed herbs or for individual herb leaves. An old window screen or smaller drying trays fashioned from two-by-two lumber and screening will work well.
By placing spacers at the bottom of each tray, the trays can be stacked to allow good air circulation and to take up little space. Keep the trays in a warm, dark place until the herbs are thoroughly dry.
Keep dust off herbs by covering them with a paper bag punched with holes. The holes will allow air to circulate. If drying seedy herbs, place them in the bag so that the bag can catch the falling seeds. When drying leafy herbs, place the bag over the herbs as a dust shield.
Parsley, basil and celery leaves dry well in some microwave ovens with less than 1,000 watts of power. Arrange washed and dried herbs one layer thick between microwave-safe paper towels.
Microwave on high for 2 to 3 minutes per cup. Start with 1 minute, mix after every 30 seconds, and continue checking for dryness. Remove and cool. Rub between paper towels to crumble or wait to crumble until ready to use. Repeat with remaining herbs.
The seeds of dill, caraway, mustard and fennel can be left on the plant until mature. Cut flower stalks or pull the entire plant from the ground, hang upside down and shake seeds out when dry. Examine seeds for insects. Husks can be removed from seeds by rubbing the seeds between the hands and blowing away the chaff.
Using a dehydrator is a fast and easy way to dry high quality herbs because the temperature and air circulation can be controlled. Pre-heat the dehydrator with the thermostat set to 95-115 degrees Fahrenheit.
Herbs also can be dried in your oven. The ideal temperature for drying herbs is around 100 degrees Fahrenheit to preserve color and flavor. Set your oven as low as possible
Make sure herbs are completely dry to prevent mold growth during storage. Herbs are sufficiently dry when leaves are crispy and crumble easily between the fingers.
Avoid exposing dried herbs to air, heat and light. When your herbs are completely dry, store them in glass jars or other air-tight food storage containers. If you have a large amount, dried, packaged herbs can be kept in the freezer until you are ready to use them.
Store in a cool, dry, dark place such as cupboards or drawers away from stoves and sinks.
Most dried herbs keep well for up to a year. Judge their strength by aroma. You can store whole or crushed. However, whole herbs are preferred because they hold their oils and retain their flavor longer.
Dried herbs are usually three to four times stronger than their fresh counterparts. To substitute dried herbs in a recipe that calls for fresh herbs, use 1/4 to 1/3 of the amount listed.
Contact me at the Wood County WVU Extension Office at (304)-424-1960 or my email jj.barrett@mail.wvu.edu with questions. Until next time, Good Luck and Happy Gardening!
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