The use of herbs for culinary preparations, being a major purpose why hobbyists grow their own herb plants, would require the correct harvesting techniques in order to maximize the benefits that you can derive from them. Harvesting the herbs is best timed in the early morning during days in midsummer as there is no wind or heat that can affect the essential oils in the herbs. Harvesting them is largely done on just certain portions of the plants to be used, and allowing the rest of the herb plant to continue growing to be harvested at a later time.
The harvested portions of herbs are not necessarily used right away – they can be preserved for later use. The herbs are normally preserved after harvest in three ways – drying, freezing, or using a medium like vinegar or salt to preserve it.
In drying herbs, bundle up six stems at least (maximum of 12 stems) while removing the foliage near the stems’ bottoms. Secure the bundle tightly with string and then hang this to dry where you can be sure the temperature is cold. It is best to cover the bundle with a screen to keep it safe from insects and other predators. The drying can also be achieved through the use of dehydrators, ovens or microwave equipment.
The next method of preserving the herbs is by freezing, which is quite a simple procedure. Cut the herbs into pieces of at least ¼ inch in length and cover them up with a wax paper-lined baking sheet, and place this in the freezer. After they are frozen, transfer them to airtight containers before putting them back inside the freezer.
The third method of preserving herbs is by the use of a medium such as vinegar or salt. Herbs like mint, basil or tarragon can be preserved for months with the use of vinegar. When using salt to preserve the herbs, put them in layers alternating with layers of salt. This second method of using salt requires the herbs to be dried later after which they can be stored in airtight containers.
Home-grown herbs are normally used for culinary flavoring so it is necessary to ensure that they are clean and free from insects. One way of ensuring that the herbs are clean is to put them first in water with salt as the salt drives the insects away without harming the plant. Dry the herbs after this process before using them.
Different types of herbs require different methods of planting and harvesting for use in the kitchen. Know these techniques thoroughly to maximize their flavoring effects on the different kinds of dishes that you can prepare.
My name is Vicky Josephino. I’m a writer and herb garden enthusiast living just outside of Long Beach, CA. Mostly, I spend my days either buried in my laptop or tinkering the organic garden I’ve set up a decade ago. I can confidently say that in that amount of time, I’ve learned about what works (and what doesn’t) as far as herb gardening is concerned. And as it goes, you can find those years of herb knowledge and experience in my free email course. I offer you great tips and techniques for growing your herb garden the right way.
For more tips and advice on organic herbs, check out my articles and free e-course at http://www.herbgardeningguides.com/. Article Source:http://www.articlesbase.com/gardening-articles/controlling-herb-harvest-and-preparation-1450216.html