I have a ton of basil, greek basil, mint, and parsley growing in my garden. I've been wanted to dry my herbs; so after a little research, I found a great website that explains how to do it.
http://www.vegetablegardener.com/item/2701/how-to-dry-herbs
Find a dry, out-of-the-way placeWhile it's romantic to think of hanging up bunches of herbs to dry in a warm, bustling kitchen, the oil particles, smoke, and competing tastes and fragrances generated during daily food preparation can mask or contaminate the delicate flavors and scents of your herbs. And bright light will cause colors to fade. Far more appropriate would be an extra bedroom with the shades drawn, a dry cellar or attic, or even a little-used closet. The key is to provide a dust-free environment and plenty of ventilation in a spot without direct sun. If you don't have natural air circulation, consider setting a fan on low to keep the air moving
Can I harvest now?• Mints are at their best before flowering, so pick then.
• Harvest oregano and thyme when the flowers are barely open.
• Rosemary leaves are easy to dry. Pick them whenever you want.
• Pick sage flowers when the top blossoms are barely open. Wait another month or so to snip leaves.
• Pick tarragon when it's lush, before cool nights cause it to yellow.
• Basil should be picked before the plant sets flowers.
• Pick chive blossoms young, before seeds develop.
• Trim the lacy leaves of dill before the plant flowers. Later, pick the flowers before the seeds set..
Continue you this article: http://www.vegetablegardener.com/item/2701/how-to-dry-herbs
I love this idea of storing your herbs, this woman had some really cool stuff on her blog.
 |
| Photo from: http://inmyhomeabide.blogspot.com |
No comments:
Post a Comment