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Partly cloudy skies early will give way to cloudy skies late. Low 58F. Winds NNE at 5 to 10 mph..
Partly cloudy skies early will give way to cloudy skies late. Low 58F. Winds NNE at 5 to 10 mph.
English thyme (thymus vulgaris) makes for an ideal herb to cut and preserve for future use.
English thyme (thymus vulgaris) makes for an ideal herb to cut and preserve for future use.
Keep enjoying your homegrown herbs year-round. Harvest throughout the growing season and include them in garden-fresh meals. Then preserve a few for the winter ahead.
Snip a few leaves or leaf-covered stems as needed. For the same intensity of flavor, you generally need two to three times more fresh herbs than dried, except for rosemary, which has an equally strong flavor fresh or dried. So, if the recipe calls for one teaspoon of dried parsley, use one tablespoon of fresh parsley leaves.
Continue harvesting herbs as needed throughout the growing season. And don’t worry about harming the plant, because regular harvesting encourages new growth, which means more for you to harvest. Just be sure to leave enough of the leaves intact to maintain plant growth.
You can remove as much as 50% of the leaves from established annual herb plants. This is about when the plants near their final height. You can remove up to one-third from established perennial plants that have been in the garden for several months or more. Harvest when the plants have formed buds but before they open into flowers for the greatest concentration of flavor. This is the perfect time to harvest herbs you plan to preserve.
Use a pair of garden scissors or bypass pruners for faster and easier harvesting. Make your cuts above a set of healthy leaves to keep the plants looking good. Then, preserve the flavor and zest of herbs with proper storage and preservation.
Store thin, leafy herbs such as parsley and cilantro for up to a week in the refrigerator. Place the stems in a jar of water, like a flower arrangement, and loosely cover with a plastic bag. Keep basil out of the refrigerator to avoid discoloration and others on the counter for quick and frequent use.
Wrap dry, thicker-leafed herbs such as sage and thyme in a paper towel, set inside a plastic bag and place in a warmer section of the refrigerator.
Freeze sprigs, whole leaves or chopped, clean herbs on a cookie sheet. Or pack clean, diced herbs in ice cube trays and fill the empty spaces with water. These are great for use in soups and stews. Store the frozen herbs and ice cubes in an airtight container or baggie in the freezer.
Or bundle several stems together, secure with a rubber band and use a spring-type clothespin to hang them in a warm, dry place to dry out. Make your own drying rack from an old embroidery hoop, string and
Get creative and use some of your herbs to make a fragrant, edible wreath. Use fresh herbs that are flexible and easier to shape into a wreath; they will dry in place and can be harvested as needed.
Speed up the drying process in the microwave. Place herbs on a paper-towel-covered paper plate. Start with one to two minutes on high. Repeat for 30 seconds as needed until the herbs are brittle.
Store dried herbs in an airtight plastic or glass jar.
Enjoy these fresh-from-the-garden flavors throughout the remainder of the season. And consider preserving a few for you, your family and your friends to enjoy all winter long.
Melinda Myers has written more than 20 gardening books. She hosts the “How to Grow Anything” DVD series and the nationally syndicated “Melinda’s Garden Moment” TV and radio program. For more information, visit melindamyers.com.
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