Post by Goth on Aug 18, 2005 13:21:45 GMT 1
Harvesting Herbs
When herbs are in full leaf and the flowers have formed but are not yet open, is the best time to gather them. Choose a bright morning, when the dew has dried, but the sun is not yet fully out. When gathering your herbs, they must be handled very carefully so as not to bruise the stems and flowers.
The aim is to pick and dry your herbs as quickly as possible, so don't pick more than you can dry at any one time. This is done, in order to keep as much of their flavour and colour as possible.
Ideally, herbs should be dried slowly. A dried leaf should be brittle, but still green. Drying herbs can take 2-3 days, or up to a week or more, depending on the size and thickness of the herb.
Try not to wash the herbs before drying. Pick an area that is warm, airy and dry, and away from direct light. Don't dry herbs in the garage or the kitchen, as the herbs will absorb the fumes.
Bunches of herbs hung to dry should be small ~ about a dozen stems at the most. Only dry bunches of one type of herb. Secure the bunch with some string or an elastic band ~ string is better. Tie securely, but not too tight ~ air must be able to flow through the bunches, or mould will form. Make a loop in the string and dry the bunches 'heads down'.
You can dry lots of bunches on an old fashioned airer ~ one that can be fixed to the ceiling and pulled up and down.
Drying Herbs on The Flat
A small amount of herbs spread out between two sheets of kitchen paper on an oven or cake rack, will dry quite well.
Drying Seeds
Tie the herbs in bunches as described above, but encase the heads in a paper bag before hanging. This will collect the seeds that dry and fall off.
Drying Roots
Roots should be scrubbed, peeled and cut into small sections. Dry them in an oven heated to about 50 C/120 F. They will need to be turned every now and then. They are dried when they 'snap'.
Drying Herbs Quickly
If you would like to dry your herbs in a few hours, try the oven drying method.
Spread out the herbs in a single layer on a paper covered oven sheet, and place in an oven turned to it's lowest setting. Leave the door slightly open. Inspect the herbs after an hour. They should still be green, but brittle.
Dried herbs should be stored in dark, airtight glass jars (green, blue or brown). If you have only clear jars, line them with brown paper (on the outside), or keep them in a dark cupboard to stop the light getting to them. Dried herbs will store well for up to a year, after which time, they should be thrown out.
Desiccant Drying (for flower arrangements)
Silica gel, builders sand and powdered borax are all suitable desiccant material. An old shoe box makes a great container. Prepare each flower by cutting off the stem and replacing it with florists wire pushed through the centre of the head of the flower.
Place a layer of your chosen desiccant material on the bottom of the box. Place your flowers on top. Shake some desiccant through the flower and leaves, making sure it goes between every one. The flowers must not touch each other. Cover with a layer of desiccant. Make sure it is enough, so that the new layer of flowers won't be touching the bottom one. Repeat the process, until the box is almost full. Put on the lid, and store in a warm, dry place.
Inspect after about a week. The flowers and leaves are not ready until they are crisp. When completely dry, shake off all the desiccant.
The dried flowers and leaves can then be made into beautiful flower arrangements (not to be eaten!)
Preserving With Glycerine
Large stems of herbs, such as Rosemary, Lavender, Bay and Eucalyptus etc., can be steeped in a mixture of glycerine and water to preserve them. Hammer the bottom of the stems, and place the stems in a large jug containing two parts hot water to one of glycerine ~ enough to cover the bottom 2 inches of stem.
Stand the jug in a warm, light place, and inspect after a day or so. Keep adding more glycerine and water to keep the stems covered to the required depth for the next three weeks. When done, cut away the smashed ends and dry off any excess oil from the leaves and stems. Use in flower decorations (not to be eaten)
When herbs are in full leaf and the flowers have formed but are not yet open, is the best time to gather them. Choose a bright morning, when the dew has dried, but the sun is not yet fully out. When gathering your herbs, they must be handled very carefully so as not to bruise the stems and flowers.
The aim is to pick and dry your herbs as quickly as possible, so don't pick more than you can dry at any one time. This is done, in order to keep as much of their flavour and colour as possible.
Ideally, herbs should be dried slowly. A dried leaf should be brittle, but still green. Drying herbs can take 2-3 days, or up to a week or more, depending on the size and thickness of the herb.
Try not to wash the herbs before drying. Pick an area that is warm, airy and dry, and away from direct light. Don't dry herbs in the garage or the kitchen, as the herbs will absorb the fumes.
Bunches of herbs hung to dry should be small ~ about a dozen stems at the most. Only dry bunches of one type of herb. Secure the bunch with some string or an elastic band ~ string is better. Tie securely, but not too tight ~ air must be able to flow through the bunches, or mould will form. Make a loop in the string and dry the bunches 'heads down'.
You can dry lots of bunches on an old fashioned airer ~ one that can be fixed to the ceiling and pulled up and down.
Drying Herbs on The Flat
A small amount of herbs spread out between two sheets of kitchen paper on an oven or cake rack, will dry quite well.
Drying Seeds
Tie the herbs in bunches as described above, but encase the heads in a paper bag before hanging. This will collect the seeds that dry and fall off.
Drying Roots
Roots should be scrubbed, peeled and cut into small sections. Dry them in an oven heated to about 50 C/120 F. They will need to be turned every now and then. They are dried when they 'snap'.
Drying Herbs Quickly
If you would like to dry your herbs in a few hours, try the oven drying method.
Spread out the herbs in a single layer on a paper covered oven sheet, and place in an oven turned to it's lowest setting. Leave the door slightly open. Inspect the herbs after an hour. They should still be green, but brittle.
Dried herbs should be stored in dark, airtight glass jars (green, blue or brown). If you have only clear jars, line them with brown paper (on the outside), or keep them in a dark cupboard to stop the light getting to them. Dried herbs will store well for up to a year, after which time, they should be thrown out.
Desiccant Drying (for flower arrangements)
Silica gel, builders sand and powdered borax are all suitable desiccant material. An old shoe box makes a great container. Prepare each flower by cutting off the stem and replacing it with florists wire pushed through the centre of the head of the flower.
Place a layer of your chosen desiccant material on the bottom of the box. Place your flowers on top. Shake some desiccant through the flower and leaves, making sure it goes between every one. The flowers must not touch each other. Cover with a layer of desiccant. Make sure it is enough, so that the new layer of flowers won't be touching the bottom one. Repeat the process, until the box is almost full. Put on the lid, and store in a warm, dry place.
Inspect after about a week. The flowers and leaves are not ready until they are crisp. When completely dry, shake off all the desiccant.
The dried flowers and leaves can then be made into beautiful flower arrangements (not to be eaten!)
Preserving With Glycerine
Large stems of herbs, such as Rosemary, Lavender, Bay and Eucalyptus etc., can be steeped in a mixture of glycerine and water to preserve them. Hammer the bottom of the stems, and place the stems in a large jug containing two parts hot water to one of glycerine ~ enough to cover the bottom 2 inches of stem.
Stand the jug in a warm, light place, and inspect after a day or so. Keep adding more glycerine and water to keep the stems covered to the required depth for the next three weeks. When done, cut away the smashed ends and dry off any excess oil from the leaves and stems. Use in flower decorations (not to be eaten)
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;D