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Master Gardener: Herb harvest and uses

Master Gardener

All herbs must be thoroughly washed before use.

If there’s time to plan and if the winds are calm, give the herb to be harvested a long sprinkle the day before cutting and let dry. Morning is the best time to harvest herbs. They will be the most flavorful then. Using a sharp knife, remove the part of the plant you want. For example, if the herb is parsley and only a bit is wanted, hold the leaves and carefully cut through the stems directing the knife away from the part that will continue growing. Or, if frost is predicted and it’s going to be the last cut of the year, make a bunch of the foliage in your hand and cut through all the stems at soil level.

Shake the bunch outdoors to remove dust and insects. Bring the plant inside immediately and submerge it is a sinkful of tepid water. Too hot and it will wilt, too cold and it will be less effective. Plus, it’s cold. Continuing the example, a few leaves can be tossed loose into the water, but an entire plant you want to hang onto and swish through the water.

After washing comes drying. Lay the leaves in a single layer on paper towels or a dish towel. Lay more paper towels or another dish cloth on top and pat gently. For a bunch, step outside. Holding the stems firmly, “whip” the bunch through the air to fling as much water off as possible. Set the bunch upright in a glass, jar, or vase of cold water in the refrigerator. You can continue to use it for a month or more if the water is kept clean by regular changes and stems recut as the ends get discolored. I was able to have homegrown parsley fresh at Thanksgiving last year.

Herbs can be used in cooking. Don’t be afraid to try anything you have on hand in your usual recipes. Breads love herbs, as do meats. Beef loves tarragon. Rosemary is great in chicken gravy. Mince and add after the boiling step. Dill leaves are a beautiful garnish and add flavor to green salads, creamy soups like clam chowder, and sour cream-based dips. Chop mint and strew over honeydew melon with a drizzle of honey. Try any herb in a pot of soup shortly before serving. Most herbs lose flavor when heated, though bay leaf (laurel) gets more flavorful the longer it’s cooked.

Herb butters are a method to preserve fresh herbs for cooking. The butter seals flavor in the herbs and prevents drying. Basil, rosemary, sage, thyme, marjoram, and oregano are often used this way. A rule of thumb is one stick of butter and 1/2 teaspoon lemon juice to 1 tablespoon of fresh minced herbs. Beat together and refrigerate. This can be kept in the refrigerator several days or frozen for several months. Add to stuffing, spread on bread, season the pan before cooking eggs.

Make teas. Lavender teas of leaves or flowers are soothing. Mint (mentha spp.) teas are invigorating. Lemon balm (Melissa) is popular alone or added to black or green tea. Parsley, raspberry leaves, catnip, dandelion heads, or any culinary herbs can be steeped into tea. If you can eat it, you can drink it. Enjoy lavender in an oil. Dry lavender flower heads in a place out of direct sunlight where air flowers. When thoroughly dry, put several flower heads in a bottle of unscented oil such as almond oil. Let steep several weeks and use as a muscle rub or bath additive.

Freeze your herbs in water. Chop an herb such as oregano in small pieces, mix with water, and freeze in an ice cube tray. When solid, transfer the cubes to a zippertop plastic bag in the freezer or deep freeze. Add the cubes to spaghetti sauce, soups, or any Italian dish for a pop of fresh-picked flavor.

Make potpourri of excess herbs. Add a citrus note with lemon balm or lemon basil. Mix in dried citrus zest if desired. You were just going to put that orange, lime, lemon, or grapefruit peel into the compost anyway. Grab a handful of clover heads out of the lawn for sweetness. Use any fragrant garden flowers, too, such as dianthus, candytuft, rose, etc. Mint leaves and pine needles can also be used. If you have a juniper bush, grab the berries for this use. Greenery from arborvitae and pine can be mixed half-and-half for a northwoods smell. Simmer gently in enough water to cover, adding water as needed.

Air fresheners can be made by simmering any herbs on the stovetop in water. Strain and add to a spray bottle with a few drops of vanilla extract. Spray where a fresh smell is desired.

Carpet freshener is made by mixing dried crumbled herbs with baking soda. Sprinkle on carpets, let sit fifteen minutes, and vacuum.

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