herbs

Harvesting, Drying and Preserving Herbs

thyme_oregano_basil
Herbs: thyme, oregano, basil

Now that you have an assortment of herbs growing nicely in your garden what do you do with them? Mine seem to be growing more exuberantly than I anticipated and if I don?t keep up with snipping them often some will go to seed or get leggy and unproductive. Then what would I do when I?m putting together my favorite Nectarine Caprese Salad with fresh basil and mint leaves?

Most herbs should be harvested before the plants are about to bloom when leaves are at peak flavor and oils are strongest. Fresh leaves may be picked as soon as the plant has enough foliage to maintain growth. Harvest on a sunny morning after the dew has evaporated. To fully harvest annual herbs such as basil cut all stems back to just above the bottom two sets of leaves. Perennial herbs like sage should be cut back to about a third of their height just above a set of leaves. As you collect your harvest, keep them out of the sun or they will quickly wilt.

To store, wash herbs lightly with the leaves on the stems in cold running water to remove soil, dust or bugs, drain on absorbent towels or hang plants upside down until the water evaporates. Then hang to dry thoroughly in small bunches in a dark, warm, well ventilated room. You can also lay them in a shallow basket or on a screen. if drying on a screen or basket remove large-leaved herbs from the stems before spreading them out. Smaller leaved herbs like thyme, savory or rosemary can be left on the stem to dry.

Herbs with a high moisture content, such as mint and basil, need rapid drying or they will mold. To retain some green leaf coloring, dry in the dark or by hanging plants upside down in bunches in paper bags.

Those herbs with a high water content like tarragon, basil, chives, lemon balm, mint and dill freeze well. Frozen herbs will keep their flavor for several months. Unlike dried herbs whose flavor is more concentrated when dried, frozen herbs can be used in the same proportion as fresh.

Herbs are dry when they crackle and crumble when rubbed between your fingers. Strip them from the stem and pack in labeled jars as they tend to look alike when dried. Crushing the leaves releases their essential oils so don’t do that until you use them. And remember that because dried herbs are not as potent as fresh, the correct ratio is one tablespoon of fresh herbs vs one teaspoon of dried.

Here are some herbs that do double duty in the garden:? ?

Basil – repels flies and mosquitos.? ? Plant with tomatoes to improve flavor.

Catnip – deters flea beetles, aphids, squash bugs, ants and weevils. Also repels mice.

Chamomile – improves the flavor of cabbages, onions and cucumbers. Accumulates calcium, sulphur and potassium, returning them later to the soil; also a host for beneficial hoverflies and good wasps and increases the productions of essential oils in herbs.

Chives – improves growth and flavor of carrots and tomatoes.? ? Keeps aphids away from mums and sunflowers.? ? When planted by roses, helps prevent black spot.

Coriander/Cilantro – repels aphids, spider mites and potato beetle. Coriander tea is a good spray for spider mites.

Dill – improves the growth and health of cabbage and lettuce. Plant by tomatoes to trap the tomato hornworm. Attracts many beneficials. Do not plant by caraway or carrots.

Lemon Balm – deters many bugs, especially mosquitos and squash bugs.

Mint – deters cabbage moths, ants, rodents, aphids and fleas. Attracts hoverflies and predatory wasps.? ? Attractive to earthworms.? ?

Rosemary – plant with cabbage, carrots, beans, and sage,? ? Deters cabbage looper and bean beetles.

Tarragon – beneficial to plants throughout the garden as is thyme.? ?

Greek Oregono – Use oregano in tomato sauces, pizza and egg dishes.

Greek oregano
Greek oregano

Lavender – Dry lavender in bundles to make sachets, lavender wands, shortbread cookies.

Dry lavender in bundles
Dry lavender in bundles

Thymus Vulgaris Faustini – This variety of thyme is one of the most flavorful of all the thyme varieties. It is noticeably sweeter and spicier than English types and is the preferred variety for culinary uses.

Thymus Vulgaris Faustini
Thymus Vulgaris Faustini
herbs

Growing & Using Herbs

This collection of herbs features dill, Italian parsley and basil plus nectar-rich zinnias to attract pollinators.

There are creative cooks who pair fresh herbs with their produce and other dishes and then there?s me who needs all the inspiration I can get to up my game in the kitchen. I have the basic herbs growing – Italian parsley, rosemary, basil, thyme and oregano – but I want to learn more uses for common herbs.

I have used Italian parsley for lemon butter to drizzle on rosemary chicken. The oregano and basil goes well on a stuffed baked potatoes and poached salmon with mushrooms, marjoram, lemon thyme and a touch of mint is delicious, too. I forgot, I have lemon verbena which goes well with carrots, beets, corn, tomatoes and all types of fruit. I need to get some sage. It would pair well with beans, apples, tomatoes, cauliflower or potatoes. Other herbs that I need to add are cilantro, summer savory and tarragon.

When shopping for herbs it’s a good idea to snip a leaf and crush it between your fingers. Smell the essential oil. You’d be amazed how different herbs can smell and taste depending on the source of the plant.

Thyme can smell like caraway, pine, camphor, lavender or turpentine. Rosemary plants can vary widely in taste depending on the source of the stock. You don’t want to ruin chicken dinner by using the crushed leaves of one that tastes of pine or turpentine.

Trim your herbs often to keep them bushy and productive. Fresh herbs are at their finest in summer as they peak in flavor and essential oils. Most herb stems can be cut and kept in a jar of water, out of direct sunlight, for a few days of use. I’ve even had basil send out roots in water.

Grow herbs like these in attractive planters near your kitchen door

Nearly all herbs are perennial and can be grown from seed. Anise, coriander (also known as cilantro), dill and fennel should be sown directly in the garden as they do not transplant well. Parsley lives for 2 years then flowers and goes to seed. The flowers attract beneficial insects to your garden so leave them to do their work and start new plants to eat. The herbs that are annuals and need to be planted from starts or seed every year include basil, coriander, dill and summer savory.

Although rust infects mints, very few diseases or insects attack herbs. Occasionally, spider mites may be found on low growing herb plants in hot, dry weather and aphids may attack anise, caraway, dill and fennel. Washing the foliage off early in the day helps in controlling mites and aphids.

Here are some growing tips:
Most herbs like 6-8 hours of full sun. Well drained soil is essential. If drainage is poor, work in plenty of organic matter or grow in raised beds or containers. Water regularly until the plants are growing steadily. Then most will need only occasional watering. Exceptions are basil, chives, mint and parsley which prefer evenly moist soil. Many herbs attract beneficial insects if they are allowed to flower.

Fresh herbs are the most flavorful. The stuff in spice jars that you get in the store is often tasteless when compared to the real thing. When cooking with herbs, there is a general rule of thumb to keep in mind regarding the ratio of fresh to dry. Because dried herbs are often more potent and concentrated than fresh herbs, you need less. That means the correct ratio is one tablespoon of fresh herbs to one teaspoon of dried. Herb plants make beautiful ornamental additions to perennial beds and borders, too. Next week I?ll talk about how to harvest, dry and preserve herbs.

Design trends

Gardening in Clay Soil

“The soil is made of butterfly wings, dinosaur teeth, pumpkin seeds, lizard skins, and fallen leaves.
Put your hands in the soil and touch yesterday, and all that will be left of tomorrow shall return
so that new life can celebrate this day.” -Betty Peck

California fuchsia tolerates heavy, clay soil.

Soil is a wonderful thing. It grows our food, anchors our trees and provides a foundation under our feet. But it sure can be hard to work with when it’s not the soft, crumbly loam that many plants prefer. It’s amazing that anything grows in some of the soils here in the Santa Cruz mountains. Some folks near Quail Hollow garden in an ancient sea bed of sand and there are others who have such heavy clay in their gardens that you wonder how anything survives.

I used to live up under the trees in Felton where the soil was heavy clay. Now in Bonny Doon, I garden in gritty soil. Both soils have their challenges but I think clay soil is the hardest to deal with. Soil that does?t drain quickly during the winter is especially challenging. Where?s that perfect loam when you need it?

Some soils in Boulder Creek requires a pick ax to break up enough to plant. Sound familiar? Although rich in nutrients, clay soil requires compost to provide the environment necessary for beneficial microbes, worms and other critters could do their work and aerate the soil. A thick layer of mulch spread over the soil helps to preserve soil structure and prevent it from packing down again.

Arbutus unedo growing at the Mendocino Coast Botanical Gardens

There are plants that are tolerant of clay soils but California native plants won?t tolerate standing water for any length of time. They?ll die from either root rot or suffocation as saturated soils prevent oxygen from getting to plant roots. You can plant on a slope where the water is unlikely to saturate the ground around the plant.

Search for native plants that will survive slow draining soils at Calscape- https://calscape.org. Using the Advanced Search tool you can see which plants tolerate different conditions. Enter your address to find plants for all kinds of sun, moisture and drainage situations. I found 48 plants native to Boulder Creek that tolerate slow drainage on the website. From ceanothus to manzanita to California fuchsia to Douglas iris you?re sure to find plants that look great and perform well.

Bergenia cordifolia – a useful groundcover for difficult soil.

There are plants from similar environments in other parts of the world that would also do well if you garden in heavy soil. One of my favorite trees for these conditions is the strawberry tree. Also hackberry, ash, gingko and paperbark trees work well also. Shrubs to try include flowering quince, bottlebrush, Australian fuchsia, smoke tree, escallonia, pineapple guava, mahonia, osmanthus, Italian buckthorn, elderberry and vitex. Easy perennials for clay soils are yarrow, bergenia, carex grasses, fortnight lily, coreopsis, echinacea, nepeta, salvia, teucrium and verbena to name just a few.

If you’re not familiar with some of these plants it’s easy to see what they look like by Googling images. It’s what I do to see a plant full grown and not just a line drawing or a close-up of the flower.

So you see, there are plants that will be successful even in heavy, clay soil, you just have to pick the right ones.

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