Summer ends, morning fog hovering over the harvested fields, and gardeners are slowly harvesting the last remains of this year’s crop. Herbs are also waiting for their time, which are still left on the flower beds, and cold nights are getting worse. To use them in the last twig, you will need to reap them and store them properly…
The days when we could go to the garden for a few fresh basil leaves or other herbs, this year is coming to an end, but fortunately there are ways to keep this wonderful smell and desire for years to cooler months. We just need to know what way the herb is “suited”. Proper storage of herbs is an art that is based on understanding their different qualities. For example, what a thyme needs would quite destroy the basil. It’s just an advanced alchemy.
When we talk about herbs, we can also remember the basil, some species of which you can process perfectly for tea:
The right moment to harvest
The first and also one of the most important steps to success is the correct timing of harvest. Herbs should be collected when they have the strongest taste and also the highest essential content of their stored parts. This moment is several morning hours after the plants dry from the morning dew, but they are not yet leaning sun rays, although they are already weaker at this time than in full summer.
It is also advisable to choose a period where the herbs will not bloom yet, because the care of the flower later drains not only energy but also many other substances that we care about. In the autumn, however, we will focus mainly on the day of the day, because we want to save as much herb crop as possible.
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Never wash herbs
Another important advice we should certainly listen to is prohibition of washing herbs before their further processing. Such a bath would be deprived of them part that gives them strength and distinctiveness when we want to use them for their purpose – that is, as a supplement to preparing food. But how can we keep herbs as carefully and long as possible? There are more methods.
Dry – but correctly and considerate
The most famous and also the oldest and still most used way of storing herbs is of course drying. It is especially suitable for species with less water content and stronger leaves such as marjoram, sage, Saturejka, possibly rosemary, thyme, or oregano.
These herbs will easily keep their aroma even after drying, so it will be enough to combine them into small bundles and hang them in a dry and well -ventilated place, ideally without light access. Once they are quite dry, the leaves from the twigs can be fed and stored in a well -closed glass without air access and preferably again in a dark place. The sun’s rays do not testify to dried herbs at all.
A more modern way of freezing
Then he’s still here Another type of taste and aromatic distinctive plants that will be ideal in a frozen state. These include herbs with soft and fine leaves full of water that would lose most of their positive properties by drying. This includes the already mentioned, but also chives, parsley, dill, lemon balm, or coriander and other similar.
They can be chopped finely and fill them with repeatedly closable bags, which we place in the freezer. Try to spread the material into the largest area and into the smallest layer. It will then be better divided when you need a little frozen herbs to cook.
Cubes in oil – ideal for sauces and soups
Another option is to create a “jelly” by mixing with water or olive oil and freezing in ice molds. Once the cubes solidify, they can be poured into the bag. It is easier to separate and we can have pre -prepared individual portions.
Aromatic flavored oils and vinegar
For herbs without the aforementioned differences, a slightly unconventional method of storage is suitable – in oil or vinegar. Simply put the selected sprigs in a bottle with high -quality olive oil or wine vinegar and leave them in the dark and cold. This gives us an excellent basis for preparing salads or marinades. It is not a method that would save and preserve the entire harvest from the garden, but as a complement to other variants we can successfully use it. The use of sage, thyme, rosemary, but also basil. Will you try it this year?
