Cutting
The best
time for harvesting herbs is in the morning after the dew
has evaporated but before the afternoon sun has sapped the
plants' color and fragrance. For nonculinary uses, select
plants in full flower and cut extras to allow for breakage
later on. For the health of the remaining plants, leave a
few inches of stem on each as you make your cuttings.
Air Drying
Hanging
herbs in bundles is the simplest drying method. Gather
three to six branches together and secure the stems with
string, yarn, or a rubber band. Hang the bundles upside
down in a dry, dark place (sunlight robs color, fragrance,
and flavor). A well-ventilated attic or basement works
well. Your herbs will be fully dry within a few weeks;
probably less. For culinary uses, make sure the plants are
brittle, then remove the leaves and store them in airtight
jars or bags. For creative endeavors, you'll have better
results with herbs that are still a bit moist.
Desiccant Drying
Moisture-absorbing substances speed along the process of
herb drying and preserve the colors and shapes of your
prettiest blossoms. Sand, borax, and cornmeal are
traditional drying agents. To desiccant-dry flowers, put
them in a container and cover them with clean, dry sand or
a mixture of one part borax to three parts cornmeal. Leave
the container open to allow for evaporation. The blooms
should be dry in three to five days. Silica gel, available
at crafts stores, has lighter granules that are less
likely to damage the leaves and petals. For most uses,
pour about an inch of gel in a moisture-tight plastic,
metal, or glass container, add your herbs, then cover them
with more gel. Drying time will vary from about two to 10
days. Use a small paintbrush to remove crystals between
the petals.
Microwave Oven Drying
If you
want to work with your herbs the day you harvest them,
dry them in a microwave oven. Lay them on a paper plate
and cook for intervals of about a minute each, allowing
a bit of standing time between cooking times. You also
can combine microwave oven and silica gel drying. Use a
nonmetal container and arrange the gel and plants in
layers, as described for desiccant drying, but don't
cover the container. Using 200 to 350 watts of power
(the defrost or half setting), cook your herbs in
one-minute increments, checking them and allowing
standing time after each cooking time. Handle the heated
gel carefully, and don't remove the herbs until they are
firm.
Reprinted courtesy of BHG.com
For
more gardening articles go to
www.BHG.com.