Summer is winding down, and what a harsh one it has been! According to the U.S. Drought Monitor website, the entire Valley is under an “extreme drought” which I’m sure you did not need a scientist to tell you. Despite the hardship lack of rain can cause, I thought this month I would write about how to harvest your herbs and prepare them for use throughout the (hopefully) cooler, wetter times that are coming.
If you’re like me, you have a few staple herbs in your garden to help you with various cooking endeavors. I currently have a giant lavender bush and a giant rosemary too that will likely benefit from a pruning later in the autumn. I also have a large amount of oregano, thyme, chives and a pot of mountain mint. While fresh herbs make beautiful additions to any dish, dried herbs also add a dash of flavor when they are less likely to be available.
When you are cutting the bunches of herbs remember to use a clean, sharp pair of scissors or snippers and check to make sure the plants are dry–don’t harvest right after a rainstorm! Extra water on the leaves could lead to uneven drying and the potential for mold to form. Another rule of thumb is to only take a portion of the herbs if you would like them to continue to produce for the rest of the season. Taking too many at once may cause the plant to not bounce back in time for more growth. A good rule of thumb is to take no more than a third of what you have available.
The most obvious and easiest method to preserve a bit of summer for the winter season is simply to cut bunches of the same herb, tie them together, and hang them to dry. There are special herb drying racks out there, and I’m sure they’re great if you have the space, but I find stringing them up along the windowsill in my kitchen to work just as well. Make sure they have a warm, dry place to hang and let them do so for several weeks until they are crunchy to the touch. You can then take the bunches down, crumble them up, and stick them in a jar to add to your spice cabinet. Easy as pie!
Another popular method of preservation is freezing them. This works best for the more delicate annual herbs such as parsley, cilantro, dill, and basil. While you can have success drying these plants, they are a little more brittle and difficult to dry in bunches. If you wish to try this method, simply chop up the herbs and put them into ice cube trays and fill them with the oil of your choice. This method also works with water if you’d rather keep the oil out of the process. Once frozen, you can pop one into a skillet and already have a start to a tasty dish! Be sure to label your cubes when you store them in the freezer, so you are not surprised by a rogue herb.
Finally, you can use your fresh herbs to make infused oils and vinegars to add a special flavor to salad dressings and marinades among other things. The key with this method is to make sure all of the jars and equipment you use are clean and sterilized. Much like with canning food, proper food safety measures while preparing the items will help keep bacteria from growing into your delicious herbs. There are a number of websites that offer tips and tricks to experimenting with this method, one of which I found on the Colorado State University Extension website which is here: https://extension.colostate.edu/topic-areas/nutrition-food-safety-health/flavored-vinegars-and-oils-9-340/
It is nice to know that there are ways to preserve summer’s unique flavors. Whether dried, frozen, or suspended in oil, I hope that your herb preservation adventures are smooth-sailing and result in delicious dishes throughout the year!
