Sherri Ursini-Master Gardener
Herbs are the spice of life. From using them in our cooking to beautifying our gardens, these are the true unsung heroes of our gardens. Naturally, we would want to preserve what we have grown and enjoy all year, whether it is fresh or dried.
We will be talking about the many practices for preserving herbs for long-term storage. My friend makes a beautifully aromatic basil tomato soup. How wonderful that she enjoys a little piece of her garden in the wintertime. Another great way to use your herbs is to make a homemade, all-purpose cleaner. Combine rosemary, white vinegar, and lemon peel and just let it sit for two to four weeks. Next, strain it and add an equal part of water to the solution and store in a spray bottle. Voila! You have your own cleaner!
There are so many ways you can keep your summer garden alive in the winter by using what you have. An important note: Do not use any plants out of your garden that have been treated with chemicals that may not be safe for human consumption.
Clemson Cooperative Extension, Home and Garden information Center, offers many ways to grow and maintain herbs and ways of preservation. The best time to harvest would be before the herb has bolted or flowered. I usually grab a basket in the morning before the hot sun stresses the leaves of the herb to wilt. Sage, oregano, basil, and thyme always do well. I speak of these herbs like it is no big deal, but except for basil, these herbs have been in my garden for years.
Long ago, many would tie their herbs up in bundles and let them air dry. I admit I still do this. There is a poetic presence in the air with herbs drying in a kitchen just waiting to be used in your next sourdough recipe or dry rub on a roast. Using a dehydrator is helpful in the process, or if you do not own one, you can use your oven for drying. Using a cookie sheet and cooling rack, you can place your herbs in the oven on the lowest setting and dry until crisp. However, St. Louis Herb Society talks about how herbs should be processed as soon as possible. But if for some reason you’re unable to process right away, the plant matter can be stored in the refrigerator for up to 10 days wrapped in a paper towel.
Joseph Masabni wrote an article, “Growing Herbs in Texas.” It is recommended by AgriLife that when herbs are thoroughly dry, seal them in an airtight container such as a canning jar. Keeping your dried herbs in a dark, cool place is best to keep the potency of the herb. Make sure there is no moisture in the jar, as this can cause them to mold.
This article by AgriLife mentions many ways our herbs can be used when we process them well; for instance, with teas, breads, room fresheners, salad dressings, mint jellies, herb butters, sachets, potpourri, herb pillow, and balms. I have infused many herbs and made them into a balm. These are great for gift giving. Many sources and books are mentioned in the AgriLife extension “Growing Herbs in Texas” article.
Preserving your bounty is good for the soul.
Sources and cited links:
extension.umn.edu/vegetables/growing-herbs
hgic.clemson.edu/factsheet/herbs
Happy Gardening!