Here is the information I promised you about Harvesting and Preserving Herbs.  Enjoy the information and the Basic Herbal Vinegars recipe!

I have included a PDF of the information below for those who want to download it.

Don’t forget to check out my website at http://paulasplantplugs.com/index.html

Happy Gardening!

Paula Kraus

 herb-harvesting.pdf

General Guidelines:

• It is best to harvest herbs before a plant flowers; take cuttings in the early morning to maintain highest amount of essential oils.

• Pinch back flowers regularly, even if you are not harvesting. This helps the plant bush out more, produces more leaves

• Never cut off more than 50% of a plant at one time.

• It is easier to gather and dry (or otherwise preserve) small amounts of cuttings throughout the season. So, keep a couple of rattan paper plate holders handy to air dry your small batches of cutting on top of the refrigerator.

• Herbs that taste best frozen, not dried: chives, parsley, basil and tarragon. Freezing is a better way to preserve the flavor.Any of these can be dried, but will have best flavor if frozen instead.

• Freezing – Finely chop the leaves and fill an ice cube tray with them. Top with water and freeze.1 ice cube of frozen herbs are equal to 1 teaspoon of dried.

Methods of Preserving:

Drying, Freezing, Flavoring Oils, Vinegars, Butters and Jellies

• Drying – Bundle and hang upside down, in a dark, warm, airy place.

• Oils – 2 large (or 3 – 4 small) springs of an herb in up to 3 cups of oil. Daily, gently shake daily for minimum of 2 weeks. Keep refrigerated.

• Vinegar – 1 cup of herbs per 4 cups of vinegar. Daily, gently shake, test after 2 weeks.

• Butters: add finely chopped herbs softened butter and freeze until needed.

Basic Herbal Vinegars

Supplies Needed:

4 cups of a vinegar of your choice

1 cup of herb(s), rinsed and patted dry

1 clean jar for steeping

Paper coffee filters to filter vinegar

Non-metal funnel

Sealable, sterilized bottle for storing, with a non- reactive lid

 

Bruise the leaves of the herb(s) and put into a clean glass jar. Pour the vinegar over the herbs and cover (with non-metal lid). Shake the jar once a day for at least a week. Sample the vinegar after 7-10 days. If you like the flavor at that point, pour the vinegar through a paper coffee filter into a sterilized bottle in which you will store the final product.

Discard the bruised leaves and put a couple of fresh sprigs into the jar. Cover the jar with the lid and seal with paraffin if you choose. Label and date your product.

To insure clear, unclouded vinegar be sure that the rinsed herbs have no water droplets on them prior to adding to the vinegar.

Paula Kraus is a Master Gardner and owner of ’Seven Sisters Herb ‘N Garden’. She specializes in herb gardening, landscape restoration and plant plug horticulture.

Fennel Seed Cookies

1/2 cup        Butter, softened
2 tablespn   Ground Fennel Seeds
1/4 teaspn   Salt
1 cup            Sugar
1                    Egg, lightly beaten
1 3/4 cup      Flour
1 1/2 teaspn Baking Powder

Preheat over to 375 degrees.  
Mix together butter, fennel seeds and salt.  Beat in sugar, then egg.  Combine flour and baking powder, then add to first mixture.   Chill for at least 2 hours.  Grease cookie sheet.  shape into small balls; place on sheet and flatten by pressing with floured bottom of a glass.  Bake at 375 degrees for 5-10 min.

Paula Kraus is a Master Gardner and owner of ’Seven Sisters Herb ‘N Garden’. She specializes in herb gardening, landscape restoration and plant plug horticulture.

Herbs, what a great alternative to seasoning with salt!

A few of the most noteworthy tips:

* Pinch back your plants to increase branching, so you’ll get more leaves to harvest. * Pinch off flowers to extend the leaf production (use chive flowers in salad). Pinch at the node, where usually two tiny leaves are starting to sprout. * Harvest and dry herbs all summer long. Don’t wait till the end of the season to figure out what you want to do with them. * Use a rattan paper plate holder as a drying rack. Carry one with you when you head out to the garden. Set it on top of the refrigerator, where warm air circulates. * Never harvest more than 50% of the plant. * Use a three to one ratio of fresh herbs in place of the dried herbs called for in a recipe. Three teaspoons of minced fresh herb in place of one teaspoon of dried herb. * Freeze chopped fresh herb in ice cube trays. Fill the cell with herbs and enough water to cover them. Then freeze. Use one cube in place of three teaspoons of fresh herbs.

Here’s my favorite basil recipe – I hope you like it!

Spencer’s Modified Pesto

1 Cup Basil leaves, fresh 1 Tablespoon Pine nuts 1 clove garlic 1/2 teaspoon salt (optional) 1/4 Cup Parmesan cheese 1 Tablespoon Romano Cheese 1 1/2Tablespoon Margarine or Butter, softened 1/4 Cup Olive oil, virgin

Combine the first 7 ingredients in a blender or food processor until smooth & thick. Then slowly add the olive oil.

Notes: Store pine nuts in the freezer. Toast nuts first at 350 degrees, turn every 5 minutes till light brown color.

I use the pulse button to process the first ingredients, then use the on button to add the oil.

Substitute the pine nuts with chopped walnuts, almonds, or pecans.

Toss the paste on pasta, with a salad – for a meal. Or, pour three or so tablespoons over a softened 8 ounce block of cream cheese and serve with crackers or toasted baguette slices as an appetizer.

Freeze leftovers in an ice cube tray. Drop one or two cubes in spaghetti, chili, soups for an extra zing.

Paula Kraus is a Master Gardner and owner of ‘Paula’s Plant Plugs’ - http://paulasplantplugs.com/index.html and ‘Seven Sisters Herb ‘N Garden’. She specializes in herb gardening, landscape restoration and plant plug horticulture.