Susan's Herb Snips
from Susan's Collection of Herbal Lore
Your Herbal Harvest
You've been enjoying basil, sage, marjoram, and mint all summer-but frosty weather is on the way and it's time to think about preserving that herbal bounty. Harvest your crop in the early morning, just as the dew dries. Wash only if your plants are muddy, then shake or blot carefully.
Hang to dry
Fasten small bunches with a rubber band and hang in a dry, dark place for about two weeks. If you're drying herbs with seed heads (dill, fennel, anise, coriander), tie the bunch in a small paper bag and hang for three weeks. For best flavor, store dried herbs in a lidded jar in a cool, dark place.
Dry on a tray
To dry thick-stemmed or small-leaf herbs (mint, lovage, marjoram, oregano), dry on a tray or a screen, on paper towels. Or put stems and all on a tray in your gas oven, with just the pilot light on and the door ajar. After a few hours, it's easy to remove the leaves for further drying, if necessary.
Freeze
Some herbs freeze well. Moisten the chopped fresh herb-basil, chives, sorrel, parsley, tarragon--with a little olive oil and freeze in an ice cube tray. Or use water or your favorite stock, to add to soups and stews.
I gather thyme upon the sunny hills
And its pure fragrance ever gladdens me,
And in my mind having tranquility
I smile to see how my green basket fills.
--"Immalee," Christina Rossetti, 19th century
Copyright 2000 Susan Wittig Albert. All rights reserved.