If you missed my previous post on how to dry herbs that don't dry well (Click Here)
When Is the best time to harvest your herbs?
How do I harvest my the herbs?
You will place 12-15 stems in each bunch, wrapping them with a thick rubber band about 1-1/2 inches from the end of the stem.
Where Do I Cut?
How do I know what part of the plant to harvest?
Where is The Best Place To Hang Them?
How Long Will It Take The Herbs To Dry?
Most herbs are ready within a week or less, and they will be crunchy to the touch. If you want to speed the process you can place them on a cookie sheet on the lowest setting in your oven
(no higher than 150 degrees). If you can smell them the temp is to high.
When Do I Strip The Leaves Off?
Where Should I Store Them And How Long Will They Last?
Below is a list of the herbs that do well with the traditional bunching method because they dry quickly.
Herb
|
Part Of Plant To Harvest | How To Use The Herb |
Catnip | Flowering stalks | Tea |
Chives | Flowers that have just opened | Cooking, Crafts |
Lavender | In bud with long stem | Cooking, Crafts, skin-care |
Lemon balm | Leafy stems | Cooking |
Marjoram | Leaves | Cooking |
Mints (not apple) | Leafy stems | Cooking, crafts, tea |
Oregano | Leaves before they flower | Cooking |
Rosemary | Leaves (looks like pine needles) | Cooking |
Sage | leaves | Cooking |
Savory | Leafy stems |
Cooking
|
Image courtesy of Simon Howden at FreeDigitalPhotos.net (Drying Herbs)
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Attribution:
This post is a summary of an article I read in Capper’s Farmer magazine, Fall 2014 issue written by Jo Ann Gardner, information obtained from the book Stocking UP III pages 136-137 It is also my personal perspectives/experiences.
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