Once your herbs are planted, you can watch them grow and flourish. Herbs are really useful, not just for cooking, adding to oils, but also for medicinal applications. However, your home herb garden requires only a little bit of work.
They can become part of your everyday life. You will become so used to adding an extra special taste that can only come from the home-grown herb garden. You probably will be harvesting (choosing) your herbs every day. Harvesting is quite important. Timing is everything. If you’re using the herbs to get an immediate use, obviously the best time to pick them is when you want them. Butif you’re considering freezing or drying the herbs, it’s very important to harvest them if their taste is at their peak. It’s much better to select the young leaves a few times each season as opposed to waiting until the whole plant is mature. Pick the herb blossoms either right before they are ready to bloom or when they open their petal. It doesn’t matter if you’re using the herbs immediately, freezing or drying, the morning is the best time to harvest the herb leaves or blossom. This is when the concentration of rich oils that provide the herbs their scents and tastes is strongest.
Phases of the moon
Many people who have their own home herb gardens harvest from the phases of the moon. They say that herbs which were harvested around a moon calendar retain more nutrients and taste. Pick your herbs in the morning as usual, but check a moon calendar to obtain the best period of the moon.
Among the big pleasures of having your own home herb garden is that you can eat your meals without needing to wash it. There are no chemical or pesticides to rinse off. If you intend to store your herbs for a couple of days, hold them off. When you do wash the herbs and when there is a large volume, you may use the sink and put 2 tablespoons of salt in the water. This will eliminate pests without damaging the plant. After eliminating the herb, then dry them in a salad spinner. The exclusion is parsley. This is one herb that stays longer and fresher if you float it in cool water when you pick it. This herb won’t wilt by following this process.
The three ways
Although different kinds of herbs have their own collection of instructions, typically there are three ways that people maintain their conservation for later use: drying, freezing or preserving.
It is one of the easiest and most convenient ways to preserve your blossoms’ leaves and blossoms. Hang drying is a particularly fantastic way to preserve large amounts of herbs. You’ll need a well ventilated, dark, dry place. Your attic or a tiny dark room would be perfect. Don’t bother to wash them. Tie little bunches of herbs with twist ties, rubber bands or elastic threads and hang them so that air can circulate freely. Hang them from the wall and leave at least 6 inches between bunches. Most herbs dry within a couple of weeks. They’ll feel crackly to touch. These herbs are far more concentrated than fresh herbs. Store in tightly closed jars/bottles and store in dark portion of your kitchen cupboard.
It captures the entire flavor of herb leaves. Cut the herbs into 1/4 inch pieces and place on a baking sheet lined with wax paper. Once frozen, place in a bag for more efficient storage. A neat trick for using your herbs in soups/stews would be to put your chopped herbs up in an ice tray and cover with water and freeze. These cubes are handy to improve a simmering pot of soup or sauce.
The third way is using a moderate. You may use either vinegar or salt.One good example would be to use chopped mint, basil or tarragon with vinegar. It will stay preserved for months. If you want to create flavored salt, just alternate layers of fresh herbs between salt. When completely dry, separate the brown herb in the flavored salt and store in an airtight container.
Herbs transform ordinary meals into magical delights. Even if you already cook with herbs, having your own herb garden will inspire you to experiment and find new ways of creating an old recipe fresh.