Harvesting and Drying Herbs

Harvest time for an herb is best determined by the growing condition of the herb, rather than by a specific date or month. Most herbs are ready to be harvested just as the flower buds first appear. The leaves contain the maximum amount of volatile oils at this stage of growth, giving the greatest flavor and fragrance to the finished product.

To extend the use of herbs into the winter months, plan to harvest and dry various herbs during the summer and fall. Herbs should be harvested at the proper time of the day; early in the morning, just before the sun is hot. Their fragrance makes this early task quite enjoyable.

Annual herbs can be cut back quite severely during harvest. Using a sharp knife or pruning shears, cut just above a leaf or a pair of leaves, leaving 4 to 6 inches of the stem for later growth. However, if an annual herb is grown for it's seed, it should not be cut back and used for the leaves. In these cases, allow the plants to mature fully and then harvest them. Collect the seed heads when they are turning brown by cutting them from the plants and drying them on a tray made of very fine wire mesh.

Leafy perennial herbs should not be cut back as heavily as annuals. Only about one-third of the top growth should be removed at a time, and in some cases only the leafy tips should be removed. Careful pruning insures that new growth will be produced and a compact habit of growth maintained. Most perennial herbs will be ready to harvest just prior to or during the early part of July, with a second harvest possible in September in the cases of herbs such as tarragon and oregano. A sharp knife or pair of pruning shears are necessary tools when harvesting herbs. The herbs should be fresh and clean before drying and storing, regardless of the method used to cure them. To clean, wash stems in cold running water and drain on paper toweling. The easiest way to dry herbs is to allow the leaves or entire stems to air dry at room temperature.

When drying whole branches or stems: first wash and dry, then gather 5 to 8 stems together and tie them into a bundle. Place the bundle into a brown paper bag with stems extending out the open end and hang in a dark warm place (70 to 80 degrees F). Depending on temperature and moisture, drying time will take 2 to 4 weeks. Tray drying is usually used for short-stemmed herbs or for individual leaves; an old window screen or smaller drying tray fashioned from 2"x2" lumber and screening usually works as a drying tray. The trays should be kept in a warm, dark place until the herbs are dry.

Silica Sand Drying is the same process as is commonly used to dry flowers. Silica sand draws the moisture out of the plant tissues and leaves them in their original shapes. Any container will do, as long as it is big enough to allow all of the plant materials to be covered with sand. The leaves should be clean and dry. Place a shallow layer of silica sand in the bottom of the container, then arrange herbs on top so they don't overlap; then cover with more silica sand and place container in a warm room. It will take 2 to 4 weeks until the herbs are thoroughly dried and can be removed from the sand for storage in glass jars.

An ordinary gas, electric or microwave oven can be used for quicker drying of herbs. Care must be taken, for herbs can't be dessicated too quickly at too high a temperature or much of the flavor, oils, and color of the herbs would be lost. When drying with a conventional oven: place the leaves or stems on a cookie sheet or shallow pan and warm at no more than 180 F for 3 to 4 hours with the oven door open. When using a microwave oven: place the clean stems or leaves on a paper plate or towel and set the control on high for 1 to 3 minutes; turn the stems over or mix the leaves every 30 seconds.

Store the herbs in airtight jars in a cool, dry place. If the entire stems were dried, remove the leaves and crush or crumble them in jars. The herbs must be completely dried or they will form mold. Keep the jars away from light and heat, as both will destroy the quality of the herbs.

There are many other methods of preserving herbs. Many herbs can be successfully frozen, and retain their freshness after being thawed. When freezing herbs, they must first be harvested and washed thoroughly. Blanch the herbs in boiling water for a minute or two, and then cool quickly in ice water. After draining, place the herbs in a package and freeze them. Some herbs, such as parsley, chives and basil can be pureed with a small amount of water in a blender, and then frozen in an ice cube tray. They can later be stored in plastic bags for use in flavoring soup and sauces.

Herb vinegars are an extremely popular use for home grown herbs. To make herb vinegar: place herbs in a jar or bottle and cover with white vinegar and secure with a tight lid, storing the bottle in a cool, dry place. After steeping for 4 to 6 weeks, the vinegar can be poured off into smaller bottles and capped.

Herb butter can be made with the addition of about 4 tablespoons full of dried herb leaves and a dash of lemon juice to 1/4 pound of butter softened at room temperature. The butter should then be stored in the refrigerator in a covered container.

Herb mustard is a mixture of 8 tablespoonsful of dry mustard, 8 tablespoonsful of salt and a teaspoonful of sugar with just enough vinegar to make a smooth paste. The mixture should then be divided into four portions; into each portion mix one table-spoonful of desired herbs.

Potpourri is a mixture of dried herbs and flower petals that preserves the aromatic fragrances of the summer months. Most potpourris start with dried roses and lavender as a base, to which other dried herbs are added. The herbs used depends on personal preference and availability; some popular choices include: sweet basil, lemon verbena, sweet marjoram, lemon balm, scented geranium, rosemary, thyme and mint. To make a potpourri: begin by mixing 4 to 6 cupfuls of various dried petals and leaves in a large bowl. Add a tablespoonful of whole cloves, cinnamon, or ginger. To blend the herbs and to make them last, add a fixative such as calamus root, benzoin or orris root. Only one ounce is needed per batch. The mixture should be stored in jars with tight-fitting lids, and be shaken or stirred occasionally. After 4 or 5 weeks, the potpourri mixture should be well blended and can be placed in ornamental canisters or sachets.

Harvesting and Using Particular Herb Types 

A=Annual B=biennial P=Perennial TP=Tender perennial

Anise-(A)- The green leaves can be cut off whenever the plants are large enough. The seeds are ready when they turn brown. Wash In warm water, drain thoroughly, and allow to air dry.
Use: The leaves can be used in salads, soups, beverages, meats, game, and poultry. The seeds are used to flavor cakes, bread, and cookies. Leaves and seeds also add a delightful scent to sachets and pot-pourris.

Basil, Sweet-(A)- For fresh use, harvest the leaves as they mature-about 2 weeks after planting. For dry use, harvest leaves just before the plant blooms.
Use: One of the most popular herbs, used mainly with tomato and egg dishes, stews, soups, and salads, but also with many vegetable, poultry, and meat dishes.

Caraway-(B)- The seeds are harvested after they turn a gray-brown color. Scald the seeds in boiling water, then dry thoroughly.
Uses: Use the seeds in breads, cakes, cookies, potato salad, and baked fruit (apples, for example). Also can be used in Hungarian-type dishes, coleslaw, sauerkraut, cheese spread, meat stews, and fish