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F
resh herbs and spices have a stronger
aroma and flavor than dried herbs
and spices. They are prized by food
lovers and gourmet cooks.
Dried herbs and spices are next-best.
They are used more often than fresh
because they are more readily available
and convenient to use. Although some
flavor is lost when they are dried, it
becomes more concentrated because so
much moisture is removed. Most herbs
contain from 70 to 85 percent water.
Eight ounces of fresh herbs will yield
about one ounce dried.
Gathering Herbs
The flowers, seeds, leaves, and stems
of herbs can all be used for seasoning.
Leaves and stems should be gathered
early in the morning before the heat of
the sun dissipates the flavoring oils.
Leaves should be harvested before the
plant begins to flower and while still
tender. Snip stems at the base, taking
care to leave sufficient foliage for the
plant to continue growing. The new
leaves at the tip of the plant have the
most concentrated flavor.
Plants usually survive three or four
major harvests and depending on the
climate, may produce all year round.
Cold frames extend the growing season
and a sunny kitchen window frequently
will allow potted herbs to produce all
year round.
When plants have begun to flower, a
bitter taste develops and the leaves are
not as aromatic because the energy has
gone into producing buds.
The flowers of some herbs may be used
for seasoning. They should be harvested
when they first open and while still
very fresh. Seeds, such as caraway or
mustard, are harvested when they are
fully mature and have changed from
green to brown or gray.
Preparation
Leaves and stems should be lightly
washed under cold running water to
remove any dust or insects. Remove any
dead or discolored portions.
If flowers are to be used in teas, dry
them whole. Wash and separate petals,
and remove any tough or discolored
parts. When seed pods have dried, their
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Drying
Herbs