Absolutely Bushed

HARVESTING HERBS FOR FLAVOR AND FRAGRANCE

When summer moves into high gear, herb gardeners are overcome with strange needs. They scout for any flat surface available around the house. Spare tables, the top of the laundry dryer-nothing is safe. Clippers in hand, we raid our gardens for handfuls of Basil, Rosemary, and Sage. Green mounds spring up everywhere in the house and spill over into the garage.

If you feel these summertime urges, take heart. It’s a harmless obsession. Adopt this simple five-step program and you’ll be on your way to a bounty of flavor and fragrance from your herb garden.

Five simple steps to success

Step one: Keep it clean. Before starting, wash your herbs. A light spray from the garden hose will remove any dust and dislodge most garden critters. Allow excess water to drain off or evaporate.

Next step, gather your harvesting equipment. Use sharp clippers so you don’t mangle the stems. Clean cuts means less chance for disease to get a foothold on the plant. Have something to carry the clipped herbs-a bucket; a large basket, or paper grocery bags will do the trick. Wear sturdy garden gloves. I recommend ones with stretch knit fabric and rubberized palms. They combine safety with flexibility.

Properly equipped, it’s now time to take the third step. Start snipping stems. Perennial herbs such as Oregano and Thyme are the simplest to harvest. Cut about one-third to one-half of the plant’s height any time during the growing season. Removing too much can overstress the plant. Clip the stem just above a leaf node to encourage future growth.

Basil, Chervil and other annual herbs grown for their leaves can also be harvested periodically over the summer. Wait until they have reached at least half of their final height before making your first cut.

Once they are near maturity, many annuals benefit form harvesting. Clipping the top delays herbs such as Cilantro from completing their life cycle and going to seed. Make it a weekly practice to remove unwanted flower buds. This will encourage Basil and other annuals to focus on growing leaves.

Gathering Dill, Caraway and other seed producers requires more careful timing. Watch for the seeds to plump and turn brown. Clip the heads immediately or you’ll lose your harvest to hungry birds or high winds.

Harvest all edible herb flowers such as Lavender, Borage and pot Marigold when the flowers have just opened. The heads will be firm and at maximum flavor.

For all of your herbs, harvest only parts that are in good condition. Leaves, seeds or flowers that are damaged or wilted won’t improve after they’re clipped. Avoid harvesting from plants that are stressed.

The fourth step is drying. Lay the stalks in a single layer on an absorbent towel or screen placed on a flat surface. Allow them to air-dry for 6-8 day, more for thick-leaved herbs such as Sage or Rosemary. When drying herbs, it’s important to prevent mold. Each day during the drying, fluff or stir the herb stalks to expose new parts to the air. If you live in a humid area, consider using a small fan to aid circulation.

Some gardeners prefer to hasten the drying process with the microwave oven. The microwave will work, provided you dry only a handful at a time. Larger quantities will tend to cook like spinach, leaving you with a fragrant microwave and a mushy mess.

I don’t recommend using the conventional oven to dry herbs. Many ovens have a minimum temperature setting of 200 degrees. The essential oils that provide flavor and fragrance in herbs are volatile at temperatures of 150 degrees and above. Using your oven will give you a fragrant kitchen but less flavorful herbs.

The last step in your successful harvesting is storing the dried herbs. Remove leaves, seeds and flowers from the stems once they are crackle dry. Place them whole (not crushed or ground) in airtight containers. I prefer wide-mouth jars with screw tops. Label with the contents and date of harvest.

Enjoy your harvest

That’s all there is to it. You can count the rules of herb harvesting on one hand. Wash before you start. Use good sharp clippers and sturdy gloves. Harvest healthy plants. Dry them quickly. Store away from light and moisture.

Question:

Jimmie, what can I use to prevent my cannas’ leaves and flowers from being ruined? They get full of rows of holes every summer? Any suggestions?

Amy L. from Prosper

Answer:

Hi Amy,

What you are battling is leafrollers. They are larval insects that tie the leaves into cylinders, preventing them from unfurling normally. Often the flower spikes get caught up in the action and the plants just plummet. Those leaves that do actually manage to open look like someone sprayed them with rows of machine gun fire. Use a systemic insecticide such as Orthene (acephate) applied in a fairly fine mist instead of spray droplets. Include on or two drops of dishwashing detergent to help the insecticide hold its place on the waxy leaves. Treat before the damage becomes evident whenever possible.

Hope that helps, until next time…Happy Gardening