- Herbs for the use of man

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How to Harvest Herbs

http://www.ehow.com/PrintArticle.html?id=4421696

by Nannette Richford

Introduction

Herbs are wonderfully versatile plants that can bring texture and scent to your yard and garden. Many are medicinal, culinary and decorative. Almost all herbs can be used for sachets or potpourri to scent closets and dresser drawers, or to add unique flavor to that special recipe. Growing your own herbs saves money and provides you with a steady source of herbs. Harvesting them at their peak when the oils are at their best will insure that you get the most aroma and flavor from your dried or frozen herbs.

Instructions

Things You'll Need

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Knife or scissors
Rubber bands
Garden twine
Paper towels
Plastic wrap or plastic storage bags
Vase
Ice-cube trays
Plastic freezer bag
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Steps

Step One

Harvest fresh herbs early in the morning, when the oil concentration is at its peak. Unless you are using the blooms, herbs should be harvested just prior to blooming. To prolong harvesting time, pinch off buds when they appear. You can also cut back herbs to encourage new growth.

Step Two

Snip sections of new growth with a pair or scissors or cut with a sharp knife. Be sure that the leaves are free from insects or insect damage.

Step Three

Inspect the leaves and stems closely for discoloration or holes that may indicate insect damage. Look at the undersides for the presence of eggs or larvae. Herbs are relatively insect-free, but it is always best to take the time to examine them closely.

Step Four

Wash the herb cuttings in cool running water to remove any dirt or debris that may be present.

Step Five

Shake off excess water and pat dry with paper towels to remove as much moisture as you can, if you intend to dry the herbs. Fresh herbs can be stored in the refrigerator wrapped in plastic wrap or in a plastic storage bag for several days. To keep herbs fresh, pop a few in a vase of water and set it near your cooking area. Not only will they look great in your kitchen, they will be within reach whenever you need a sprig or two for that special recipe.

Step Six

Bind bundles of herbs together with rubber bands to prepare them for drying. To improve air circulation, it is better to create several small bundles than one large one.

Step Seven

Tie a piece of garden twine to each herb bundle and hang the bundles upside-down in a dry, well-ventilated area away from direct sunlight. You may wish to string a line with garden twine and hang bundles from the line. Or, simply hang the bundles from nails or hooks in the ceiling or ceiling beams. Herbs will look great suspended from the ceiling or off a rack in your kitchen if you have the room, and they will receive enough ventilation to dry well in the area.

Step Eight

Check herbs every few days to determine if they are dry. The drying time will vary from herb to herb and the conditions under which you are drying them. Dried herbs should be brittle to the touch. If the leaves are still pliable, give them some more time to dry completely.

Step Nine

Store dried herbs in an airtight container. If the container is transparent, store it in the cupboard away from light sources.

Step Ten

Freeze fresh herbs by chopping them into small sections and putting them into an ice-cube tray. Cover the herbs with water and freeze. Once frozen, pop out the cubes and store them in a plastic freezer bag. Be sure to label and date the herb cubes. These are great for adding to soups, stews or other sauces. Simply grab a cube or two and add them to your sauce. The ice cubes will melt, leaving you with the wonderful flavor of fresh herbs.

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How to Pick Herbs for Drying

http://www.ehow.com/how_2343182_pick-herbs-drying.html

by eHow Home & Garden Editor

Introduction

You can enjoy the taste of herbs you have grown and dried yourself. Drying allows you to harvest herbs and enjoy them months after their growing season is over. But in order to have the best quality, you must learn how to pick the right herbs for drying.

Instructions

Things You'll Need

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Small pruning shears
Paper towel (optional)
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Steps

Step One

Choose breeds of herbs with naturally low moisture content for drying. These herbs will dry quickly and with less chance of mold growth. Herbs in this category include thyme, dill, bay, marjoram, oregano, summer savory and rosemary.

Step Two

Watch for the leaves of the herbs to start to uncurl. This happens before the plants go to seed or flower. Freshly uncurled leaves are ready for harvest.

Step Three

Harvest herbs early in the day after the morning dew evaporates, but before the leaves wilt under the hot sun. This will ensure that you dry the herbs with their most flavor.

Step Four

Cut a few inches off the tops of the herbs. Leave about 4 inches of the stem on annual herbs and about 2/3 of the stem on perennial herbs.

Step Five

Remove insects and loose dirt. If the leaves have any moisture on them, gently blot them with a paper towel.

Step Six

Sort through all of the leaves that you have picked. Dry the smaller-leaved herbs on the stem, such as tarragon or thyme. Pull large-leaved herbs, such as basil, off the stems for drying. Dry only the healthiest and best looking leaves.

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D&C 89:10,11

10 And again, verily I say unto you, all wholesome herbs God hath ordained for the constitution, nature, and use of man—

11 Every herb in the season thereof, and every fruit in the season thereof; all these to be used with prudence and thanksgiving.

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D&C 59:18-20

18 Yea, all things which come of the earth, in the season thereof, are made for the benefit and the use of man, both to please the eye and to gladden the heart;

19 Yea, for food and for raiment, for taste and for smell, to strengthen the body and to enliven the soul.

20 And it pleaseth God that he hath given all these things unto man; for unto this end were they made to be used, . . .

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