Using Herbs From a Home Herb Garden
Chives in Bloom
Many people that have their own home herb gardens harvest by the phases of the moon. They say that herbs that have been harvested around a moon calendar retain more nutrients and flavor. Pick your herbs in the morning as usual, but check a moon calendar to find the best phase of the moon.
One of the big pleasures of having your own home herb garden is that you can eat your foods without having to wash it. There are no pesticides or chemical to rinse off. If you plan to store your herbs for a few days, hold off washing them. When you do wash the herbs and if there is a large quantity, you can use the sink and place 2 tablespoons of salt in the water. This will get rid of insects without damaging the plant. After removing the herb, dry them in a salad spinner. The exception is parsley. This is one herb that stays longer and fresher if you seep it in cool water as soon as you pick it. This herb will not wilt by following this procedure.
Although different types of herbs have their own list of instructions, typically there are three ways that people preserve their herbs for later use: drying, freezing or preserving.
Drying is one of the simplest and most convenient ways to preserve your herbs’ leaves and flowers. Hang drying is an especially great way to preserve large quantities of herbs. You will need a well ventilated, dark, dry location. Your attic or a small dark room would be ideal. Don’t bother to wash them. Tie small bunches of herbs with twist ties, rubber bands or elastic threads and hang them so that air can circulate freely. Hang them one foot from the wall and leave at least 6 inches between bunches. Most herbs dry within two weeks. They will feel crackly to touch. These herbs are much more concentrated than fresh herbs. Store in tightly closed jars/bottles and store in dark part of your kitchen cabinet.
Freezing captures the full flavor of herb leaves. Cut the herbs into ¼ inch pieces and place on a baking sheet lined with wax paper. Once frozen, place in a bag for more efficient storage. A neat trick for using your herbs in soups/stews is to place your chopped up herbs in an ice tray and cover with water and freeze. These cubes are handy to add to a simmering pot of soup or sauce.
The third way is using a medium. You can use either vinegar or salt.One great example is to use chopped mint, basil or tarragon with vinegar. It will stay preserved for months. If you’d like to make flavored salt, just alternate layers of fresh herbs between salt. When completely dry, separate the brown herb from the flavored salt and store in an airtight container.
Herbs transform ordinary meals into magical delights. Even if you already cook with herbs, having your own herb garden will inspire you to experiment and discover new ways of making an old recipe new.
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