Using Herbs From a Home Garden by Paul Zeman

The herb garden you've carefully tended has yielded great results, and now the plants are thriving. The question is how do you harvest and utilize the herbs you've grown? Here are some ideas on how to get the best use from your plentiful home herb garden.
First, hearty plants need to be harvested. How do you know when herbs are ready? Depending on the herb, a good general rule is to harvest plants just before they start to flower. In the case of lemon balm or mint, for example, you can trim the plants pretty close to the roots, since they will come back quickly over time.

However, other herbs, like hawthorn and comfrey are harvested for both flowers and leaves, dried, and then used for tea. You can find information online to help sort out the different qualities of each herb and how to use what you have grown.

General rules do apply, though. The best time of day to harvest outdoor plants is in the morning, when the dew has just dried from the leaves, before the sun has a chance to dry out the herb's essential oils. It is important to know the characteristics of a particular herb to determine how much of the foliage to leave behind. You shouldn't take more than approximately one-third of the entire foliage of perennials at once.

This pruning method makes the plants heartier, and ensures they will continue to produce a steady amount over time. You want to prune the herb's branches enough to encourage new growth without damaging the plant's ability to thrive.

In the summer, pick a calm, dry morning when the wind is low. You want to harvest plants from a home herb garden at their peak, and in wet weather, herbs produce less oil. Most annual and perennial herbs can be harvested two or three times in a single season.

The final harvest should take place in the early fall to allow some growth before the first frost of winter. Fresh-cut stems can be bundled together near the bottom - thin string or dental floss are good choices for tying them together. They should be rinsed in cool water, and then gathered on towels to dry.

Herbs are primarily dried, frozen, or immersed in a proper medium like vinegar or salt to help them last. Herbs become less potent over time, so it is important to process and store them quickly. You can either hang the bundles in a cool place away from the sun or spread individual stems and leaves on a rack or screen, turning them occasionally so they dry evenly and completely.

If you choose to freeze herbs, cut into ¼-inch pieces on a cookie sheet lined with parchment or wax paper. You can then store them in freezer bags for future use. Alternatively, you can store herbs like tarragon, basil, or chopped mint for several months in a vinegar medium or in between layers of salt.

You can, of course, use herbs immediately in recipes or as fresh additives to your cooking. Placing them in a cool water bath with two tablespoons of salt is effective in clearing off insects without harming the delicate leaves and flowers. Allow them to air dry and use immediately.

A home herb garden yields fresh herbs that add flavor and zest to your best dishes. If you learn the particulars of harvesting and using individual herbs, you will enjoy a unique gardening experience that offers years of satisfaction.






About the Author
Paul Zeman is an Herb Garden Enthusiast who enjoys helping other folks get started with this wonderful and rewarding hobby. His latest book, the "Secrets to Successful Herb Gardening" teaches herb gardeners everything they need to know about herbs, indoor and outdoor gardens, herb gardening and much more. http://www.heavenlyherbgarden.com/hhgs.html