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Harvesting,
Drying and Storage
by
Barbara Pilcher
Harvesting
Choose
a dry morning, after the dew has dried off.
Pick individual large flowers or leaves, or
whole stems or bunches of seed as required.
Label all at time of cutting; once they begin
to dry, you will not recognise them!
Drying
Hang
stems and leaves, flowering tops and seeding
tops in bunches (the latter enclosed in a paper
bag or over a paper-lined tray) or dry individual
flowers, petals or seeds in baskets. For best
results hang out of strong sunlight and dry
at airing cupboard temperatures (15-20°C,
59-77°F), not in a hot oven!
Storage
Store
dry herbs in air-tight containers, away from
strong light. Glass (preferably dark) makes
the best container for culinary or medicinal
herbs. Label jars clearly. Seeds for growing
may be stored in paper packets, then placed
in a sealed plastic box in the fridge. Or try
used plastic film canisters, airtight and compact.
Planting
a herb trough|
Compost
heaps, seakale and rhubarb | Harvesting,
drying and storage | Extending
the season for fresh herbs
| Autumn
Kitchen Garden
| Winter herbs |
February sowing
|
Soil
Preparation | April
Kitchen Garden
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