Everything You Wanted to Know About Herbs

Herbs are plants grown for culinary, medicinal, ornamental and aromatic use. The green, leafy part of the plant is typically used, especially for culinary uses. An herb is a seed plant that does not produce a woody stem like a tree, but an herb will live long enough to develop flowers and seeds. Medicinal herbs however, may include shrubs or other woody plants. Caution should be taken with medicinal herbs, as some are dangerous when taken in large quanities, while others can counter-act the effectiveness of medicine prescribed by doctors.

Herbs can also be classified as annuals, biennials, and perennials. Annuals bloom one season and then die. Examples of annuals are anise, basil, chervil, coriander, dill and summer savory. Biennials live for two seasons, blooming the second season only. Examples of biennials are caraway and parsley. Once established, perennials overwinter and bloom each season. Examples of perennials are chives, fennel, marjoram, mint, tarragon, thyme and winter savory.

Harvesting Herbs

Pick herbs when the leaves are young, as older leaves become tough and have less oil content. Leaves may be picked as soon as there is enough foliage on the herb to maintain growth and are best picked in the morning, after the dew has disappeared but before the sun gets too hot. Wash dirty leaves and seed heads in cold water, drain thoroughly and dry by using either paper towels or by hanging in the sun.

Drying and Storing Herbs

When drying herbs, it is important that they are completely dry otherwise mold will quickly form on the herbs, due to their high moisture content. For best results, herbs should be picked in bunches, with the leaves and stems intact. To retain some green leaf colouring, dry the herbs in the dark by hanging them upside down in bunches in paper bags. Hang the herbs in a dark room that is at room temperature and is well ventilated. Hanging leaves down allows essential oils to flow from stems to leaves. Tie whole stems very tightly in small bunches, as individual stems will shrink and fall. Leaves are ready when they feel dry and crumbly in about 1 to 2 weeks. At this point, they are ready for storage in airtight containers, such as canning jars with tightly sealed lids. Store the dried herbs in a cool, dry place away from light. Never use paper or cardboard containers for storage, as they will absorb the herbs’ aromatic oils.

Freezing Herbs

Herbs can also be frozen. Fresh dill, chives, and basil can be frozen without blanching. First, harvest the herbs as usual. Next, wash them thoroughly and blanch them in boiling, unsalted water for 50 seconds. Cool them quickly in ice water and then package and freeze them.

 

 

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